Grate the cucumber. Don't drain the water you get from it.
Grind the tomatoes and make a puree.
Grind the coriander leaves, green chillies and set aside.
Take a broad mouthed vessel and add rice flour, bean, grated cucumber, tomato puree, coriander-coriander paste, salt, turmeric powder, pinch of asafoetida, cumin seeds and sesame seeds. Mix it well and make a dough.
Keep it aside for 15-20 minutes.
Shape the dough into small-sized balls.
Press each ball on a greased surface in the shape of a puri and deep fry in the oil.
Serve hot with yogurt and raw tomato chutney.
Bawarchi of the Week
Chitra Ramachandran is a very talented home cook who is enthusiastic about South Indian Vegetarian cooking styles.