Soak the legumes overnight. Grind the legumes and chilli to a slightly coarse paste adding very little water (just enough to grind).
Add all chopped vegetables, crushed garlic, saunf powder, salt, cilantro, mint (optional), chopped onion to the legume mixture. Mix well.
Heat oil in a pan.
Make small lemon sized balls out of the mixture and flatten them.
Fry them in oil.
Serve with sauce or mint or any type of chutney.
Bawarchi of the week
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.