Mince the banana flower and discard outer purple leaves. Boil with salt and squeeze it dry.
Chop fine pieces of fresh coconut and fry these lightly.
Chop the raisins.
Warm a tbsp of oil and gently fry the minced banana flower, mixing in coconut, raisins, ground ginger, red chilli powder (as desired), salt, sugar, dhania and jeera powder and garam masala powder. The taste is mild and sweetish.
Bind this filler with a spoonful of flour.
Roll into uniform shapes (round, flat or croquet style).
Make a batter with flour and water.
Dip these and liberally rub with bread crumbs.
Serve hot with chilly or tomato sauce.
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.