Rub in ghee. Add just enough water to make a firm dough. Knead well. Then knead in onion seeds. Divide into 24 portions. Roll out each portion thinly into 4-inch diameter circles.
Dab both sides lightly in flour. Shake off excess flour and fold into quarters. Prick well and deep fry in hot oil.
Drain and serve.
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.