First boil the macaroni in a small bowl with a little water.
Allow it to cook in the microwave for 3 to 4 minutes till it is al dente. Drain.
Now add channa dal, rice flour, salt, chilli powder, and onion to it and mix all together till it forms a coarse dough.
Try not to add water; you can wet your hands in the cooked macaroni water, which is a little thick because of the carb content in the macaroni.
Taste test the dough for salt and chilli.
Pour oil in a deep kadai and let it become hot, and when it is very hot, reduce the heat of the stove, and start putting small balls of dough.
You can put 5 to 6 balls and start frying.
When it turns colour and becomes light brown, you can take it out and place it on a paper towel, so that the excess oil is absorbed.
The same way finish the remaining dough and serve it with tomato ketchup or mint or coriander chutney.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.