Cut bread slices into halves diagonally. In a wok heat about 2 tbsps of oil. Add the cabbage, carrot, capsicum and spring onions and saute till soft.
Add the green chillies and mashed boiled potato. Add salt and soya sauce. Remove and let cool.
Mix the water and flour to make a thick paste. Take a piece of bread; spread the veg mixture at the centre. Fold the corners and close to form a ball. Coat the balls with the flour paste and sprinkle a few sesame seeds on top.
Heat the oil in a frying pan. Fry the slices one by one. Be careful, it cooks very fast and can be removed in about a minute or when the balls turn golden brown. Remove on to an absorbent paper to drain excess oil.
Serve with Mint Chutney and Tomato Ketchup.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.