Patvade Bhaaji

Dish:  Patvadyaanchi Bhaaji (Patvade in masala curry)Dish components:  Patvade, Curry

Description: Besan strips in Garam Masala gravy, served with layered chapati | Spicy gravy with buttery besan strips. This is the vegetarian counterpart of Kala Masala Mutton Bhaaji. As spicy and flavorful, but a bit lighter on stomach.

Level of Difficulty: Medium

Preparation time (excluding prior preparation): 45 min

Serving: 3-4


FOR PATVADE:  1/2 tsp mustard seeds, 1/2 tsp cumin seeds, 1/2 tsp turmeric powder, 1/4 tsp asaphoetida, 1/4 cup fresh coriander (chopped), 1 cup besan (gram flour), 2 tsp wheat flour, Salt, Vegetable oil

FOR CURRY:  1 onion (sliced), 1/2 cup dry coconut (sliced), 1/2 inch ginger, 10 cloves garlic

SPICES:  2 black peppercorn, 1 inch cinnamon, 1-2 pods cardamom, 1/2 bay leaf, 1 tsp Khandeshi garam masala, 2 tsp red chili powder, 2 tsp cumin and coriander seed powder, Salt, Vegetable oil

Procedure For Patvade:

  1. Heat 2 tsp oil in a vessel. Reduce flame and add mustard and cumin seeds, followed by turmeric powder and asaphoetida
  2. Add 1 cup water, coriander and 1/2 tsp salt and bring to boil
  3. While boiling, add besan and wheat flour and stir vigorously with the tip of a rolling pin to make a consistent dough. Keep a lid and heat for 2 minutes
  4. Remove lid and again stir it well until mixture changes colour and stops sticking
  5. Lay the hot dough on an oiled surface and flatten it using a rolling pin while hot
  6. Cut the flattened dough in square pieces. Broken pieces may be used in the curry


Procedure For Curry:

  1. Roast onion with dry coconut on pan until golden brown. Add a few drops of oil and salt to speeden the process
  2. Roast black peppercorn, cinnamon, cardamom, bay leaves on pan and grind to powder after peeling the cardamom
  3. Grind the onions, dry coconut, ginger and garlic and add the ground spices, Khandeshi garam masala, red chili powder  and cumin and coriander seed powder to form a thick paste
  4. Heat 3 tsp oil, then add paste and heat on low flame with continuous stirring. The paste tends to absorb the oil and turn dry. Continue heating further until it starts releasing oil again. This is marked by the stage where the paste stops sticking to the spatula
  5. Add hot water along with mashed patvade as per preferred volume and thickness. Add salt and let it boil. You may drop intact pieces of patvade also
  6. Serve with coriander garnishing. Patvade to be served on side



You can also roast whole onion directly on flame if you prefer

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