Soak the par-boiled rice in hot water for 2 hours and drain it.
Grind it with pumpkin pieces, coconut, red chillies, tamarind paste, asafoetida, salt and jaggery into a thick paste in a mixie - without adding water.
Once done, transfer the batter to a bowl lined with a thick cloth.
Now tie the cloth and keep it aside for 15 mins till the cloth absorbs all the moisture from the batter.
Add a tsp of oil in a pan and splutter mustard seeds.
Add this to the above batter along with finely chopped curry leaves and mix well.
Now roll lemon sized balls from the batter and press in between two greased plastic sheets to make flat rounds of 3 mm thickness.
Make a hole in the centre with finger. Gradually remove it from the sheet and deep fry it oil, roasting it on both sides.
Now place them on tissue to remove excess oil.
Recipe courtesy: 4 th sense cooking.
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.