Place all ingredients in a mixing bowl. Blend with your fingers so that the peas, rice flour and besan together with spices mix well.
Shape into small balls and fry a few balls at a time.
Turn over once or twice till crisp and golden brown.
Serve hot with ketchup or mint 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.