Wash channa dal and cook with all the remaining ingredient, in a pressure cooker up to 3 whistles and 10 minutes on sim.
Fry and dry up any water that is left.
Grind mixture to a coarse paste.
Make tikkis and shallow fry.
Serve with chutney of your choice or tomato ketchup.
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.