Cut the potato into 4 pieces and pressure cook in a vessel.
Sprinkle a tsp of water and pressure cook, the other chopped vegetables together, in another vessel, for three whistles.
Peel the potato skins and mash the potato with the other vegetables.
Make sure there is no water.
Tear the bread pieces and crumble it by grinding in a mixer(this step can be skipped and you can directly add it, to the vegetables as well). Add it to the vegetables, along with garam masala, red chilli, salt, coriander leaves and mix together.
Make a thick paste (idli dosa batter consistency), out of maida and water.
Make equal and round (or any other desired shape) shapes out of the vegetables and set aside.
Dip it in the maida paste one by one.
Quickly take it out and coat both sides, with the bread crumbs.
Repeat the process, for the rest and arrange on a plate.
If you are pan frying, then just drizzle with some oil over a hot non-stick pan and cook 4 at a time, on a medium flame both sides, until crisp.
Enjoy hot with tomato sauce/ketchup with tea/coffee/cool drinks.
Recipe courtesy: Rak's Kitchen
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.