In a large kadai, on a low flame roast the peanuts till they are blackish-brown.
Once roasted, cool and rub them together to remove the peels.
Grind them into a coarse mixture.
Grate boiled potatoes.
Mix it with the sabudana, peanut powder, green chilli paste and coriander leaves. Add salt and sugar to taste.
Knead it into a dough using a little water. The dough should not be sticky.
Make balls of this dough.
Grease the tawa with oil and place a ball in the centre.
Flatten it over the entire pan into a big round.
Make 5 holes and pour little oil in each hole
Cover and cook in medium heat.
Once the lower side has turned crisp, gently turn it on the other side and cook.
Remove from stove and serve hot with curd.
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.