Patwadi Bhaji is a traditional Maharashtrian dish made from gram flour rolls cooked in a spiced gravy. It's a flavorful and spicy side dish that pairs well with bhakri (millet flatbread) or steamed rice. A step-by-step guide on how to make Patwadi Bhaji:
Ingredients:
For Patwadi (Gram Flour Rolls):
- 1 cup gram flour (besan)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon ajwain seeds (carom seeds)
- Salt, to taste
- Water, as needed
- 2-3 tablespoons vegetable oil
For the Gravy:
- 2 tablespoons vegetable oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/2 cup finely chopped onions
- 2-3 cloves garlic, minced
- 1/2-inch piece of ginger, minced
- 2-3 green chilies, finely chopped (adjust to your spice preference)
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to your spice preference)
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- Salt, to taste
- 2-3 tomatoes, pureed
- 2-3 cups water
- Fresh coriander leaves, chopped (for garnish)
Instructions:
For Patwadi (Gram Flour Rolls):
1. Prepare the Gram Flour Mixture:
- In a mixing bowl, combine the gram flour, turmeric powder, red chili powder, cumin seeds, ajwain seeds, and salt.
- Gradually add water and mix to form a smooth and thick batter. The consistency should be thick enough to spread but not runny.
2. Make the Rolls:
- Heat a non-stick pan and brush it with a little oil.
- Pour a ladleful of the gram flour mixture onto the pan and spread it quickly into a thin layer to make a roll.
- Cook until the bottom side is set and slightly browned.
- Carefully roll it up like a cylinder and remove it from the pan.
- Repeat the process to make more rolls. Once cooled, slice the rolls into thin rounds.
For the Gravy:
3. Prepare the Gravy:
- Heat 2 tablespoons of vegetable oil in a deep skillet or pan.
- Add mustard seeds and cumin seeds. Let them splutter.
- Add chopped onions and sauté until they turn translucent.
- Stir in minced garlic, ginger, and green chilies. Sauté for a few more minutes until they release their aroma.
4. Add Spices and Tomatoes:
- Add turmeric powder, red chili powder, coriander powder, and garam masala. Sauté the spices for a minute or two.
- Pour in the tomato puree and cook until the oil starts to separate from the mixture.
5. Add Water and Simmer:
- Add water to the tomato mixture and bring it to a boil.
- Gently slide the sliced patwadi rolls into the simmering gravy.
- Reduce the heat, cover, and let it simmer for about 10-15 minutes, allowing the patwadi to absorb the flavors of the gravy.
6. Serve:
- Once the patwadi rolls are soft and cooked through, and the gravy reaches the desired consistency, remove the pan from the heat.
- Garnish with freshly chopped coriander leaves.
- Serve the Patwadi Bhaji hot with bhakri or steamed rice.
Enjoy this spicy and flavorful Maharashtrian dish that's bursting with unique taste and texture.