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Patvadyaanchi Bhaaji
Patvadyaanchi Bhaaji

Patvadyaanchi Bhaaji (Patvade in masala curry)

July 20, 2018

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.

  • Prep: 50 mins
  • Cook: 55 mins
  • 50 mins

    55 mins

    1 hr 45 mins

Ingredients

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1/4 tsp asaphoetida

1/4 cup fresh coriander (chopped)

1 cup besan (gram flour)

2 tsp wheat flour, Salt, Vegetable oil

Directions

Heat 2 tsp oil in a vessel. Reduce flame and add mustard and cumin seeds, followed by turmeric powder and asaphoetida

Add 1 cup water, coriander and 1/2 tsp salt and bring to boil

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

Remove lid and again stir it well until mixture changes colour and stops sticking

Lay the hot dough on an oiled surface and flatten it using a rolling pin while hot

Cut the flattened dough in square pieces. Broken pieces may be used in the curry

Roast onion with dry coconut on pan until golden brown. Add a few drops of oil and salt to speeden the process

Roast black peppercorn, cinnamon, cardamom, bay leaves on pan and grind to powder after peeling the cardamom

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

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

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

Serve with coriander garnishing. Patvade to be served on side

00:00

1 cup Bajra flour, Salt

Make dough by adding 1/2 cup water Take a small amount of dough and flaten it by hand Sprinkle dry flour on a surface so as not to stick. Then put the flattened dough on the plate and flatten it further by hand uniformly by rotating it. Sprinkle more flour on plate if still sticky. Now the lower side is floury due to the dry flour stuck to it Put the flattened dough on a hot tawa with the floury side up Sprinkle water on the floury side and spread the water till the edge of the dough so that the entire surface is wet Once the lower side is baked, flip the dough using a spatula. Rotate it a few times until the base is crispy Now roast the dough on direct high flame until it rises. Make sure the edges are roasted too Once done, cool the bhakri by keeping it in a vertical position. Do not store hot, else it becomes soggy

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