Mix well with hand, to blend the flour and no lumps are left.
Return to heat, stirring continuously, till mixture is thick.
Take off fire, cool a little.
Put dollops of corn mixture on slices of bread or toast.
Sprinkle with grated cheese, grill or bake in preheated on (150 C) for 4-5 minutes.
Serve hot and crisp.
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.