Crumble the paneer well. Knead it for 5 mins until well combined.
Boil potatoes until soft and combine with paneer and keep aside.
Trim the bread slices, dip it in water and add it to the crumbled paneer.
Then add all the other ingredients, except oil, and combine to form a smooth dough.
Now make equal sized balls and deep fry them in oil.
Recipe and Image courtesy: Sharmis Passions
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.