Knead maida with salt, water and oil and keep it for 2 to 3 hours.
It should be a little softer than chapatti dough.
In a thick bottom vessel, boil one cup of water.
Add a little salt to it.
When it starts to boil, add rice flour and stir it well.
It will become one big lump. Then knead this to make it soft.
Sprinkle some water if needed.
The dough should be soft.
Make little balls of the cooked rice flour.
Stuff it with maida dough, roll out on a greased plastic sheet and cook on a tawa.
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.