Name: Traditional Maharashtrian Patwadi Rassa / Savoury Besan Fudge Curry recipe by Shraddha Tikkas at BetterButter
Prep time: 11 min
Cook time: 25 min
Total time: 36 min
Yield: 4
Ingredients: 1 1/2 cup besan; 2 large onions chopped; 2 tsp turmeric powder; 1 tsp coriander powder; 2 tsp coriander leaves; 2 tsp ginger- garlic paste; 1 tsp green chilly paste; 2 tsp red chilly powder; 1 tsp garam masala; 1 1/2 tsp mustard seeds; 1 tsp grated dry coconut; 1 1/2 cup water or as required; salt to taste

ABOUT Traditional Maharashtrian Patwadi Rassa / Savoury Besan Fudge Curry RECIPE

These is a typical Maharashtrian recipe of savoury besan bites which are served as a side dish or can be hadas a main dish when with dipped in curry, to make that in to Patwadi Curry. Makes a great dish when you run out of vegetables or when you don't have time to make starters and main course seperately.

Ingredients Serving: 4

1 1/2 cup besan
2 large onions chopped
2 tsp turmeric powder
1 tsp coriander powder
2 tsp coriander leaves
2 tsp ginger- garlic paste
1 tsp green chilly paste
2 tsp red chilly powder
1 tsp garam masala
1 1/2 tsp mustard seeds
1 tsp grated dry coconut
1 1/2 cup water or as required
salt to taste

Instructions

For Patwadi : heat 2 tsp oil in a wok and add 1/2 tsp mustard seeds and let it splatter. Add 1 tsp ginger garlic paste , green chilly paste and wait till the raw smell goes away. Add salt and turmeric powder.
Now add chopped onions ,saute for a minute. When onions shrink in size add some water and brink it boil. Slowly add the besan in small portions and keep stirring it continuosly. Cook till raw smell of besan goes away.
After besan is cooked add coriander leaves. Scrape off the excess besan in the wok and preserve it for curry.Grease hand with oil and knead the mixture in soft dough. spread it on a greased plate or platform and roll using a rolling pin.
Sprinkle some coriander leaves, grated coconut and cut into diamond shape.
Patwadi is ready to eat.Transfer the patwadi on a plate and prepare curry.
For curry:Take oil in a an earthen pot (traditionaly prepared) & add mustard seeds, when it splatter add ginger garlic paste and onions.When onions turn brown add coriander powder, turmeric powder, red chilly powder, and saute for a minute.
Add salt, coriander leaves,the preserved besan and water. When it starts boiling gently transfer patwadi one by one. Add garam masala and let it simmer for a minute.
Garnish with coriander leaves and grated coconut and serve hot with chapati or bhakari or rice.

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