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
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.