Add coriander leaves, ginger-garlic paste, turmeric powder and salt.
Boil water in a pan and add sooji.
Make a smooth chapatti-like dough, cool it.
Make small balls of the dough and roll it out into thin chapattis with a rolling pin.
If there is difficulty in rolling, roll on a plastic sheet.
Take the paste of channa dal and place on the chapatti.
Roll the chapatti from both sides to make a tight roll.
Seal both corners, 3-4 rolls can be made.
Steam all the rolls.
When the dal is cooked and hard, it means it is done.
Cool, cut into slices and serve.
Cut into small pieces.
Heat oil in a pan and add mustard seeds.
When seeds crackle, add curry leaves and green chillies.
Fry for 3-4 minutes.
Now, add the sliced rolls and mix well.
Cover and cook for 2-3 minutes.
It looks like a boiled and sliced egg.
Serve with green chutney or sauce.
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.