Patawdi Rassa Bhaji: A Beloved Vidarbhian Chickpea Flour Curry
45 minutes
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About Patawdi Rassa Bhaji: A Beloved Vidarbhian Chickpea Flour Curry
Craving a taste of home? Discover Patawdi Rassa Bhaji, a unique chickpea flour curry from the heart of Vidarbha, unlike anything you'll find in a restaurant. This comforting dish is pure culinary nostalgia.Imagine delicate, diamond-shaped chickpea flour dumplings (patawdi) simmered in a rich, aromatic spiced gravy (rassa). This treasured family recipe delivers a depth of flavor that's truly unforgettable.Perfect for sharing with loved ones, Patawdi Rassa Bhaji is a warm hug on a plate. Get ready to experience the authentic flavors of Vidarbha!
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
For the Patawdi (Chickpea Flour Dumplings)
- 0.75 cup Gram Flour besan
- 1.5 cup Water
- 0.5 tsp Salt or to taste
- 0.5 tsp Chili Powder red
- 1 tsp Poppy Seeds
- 1 tbsp Desiccated Coconut
For the Rassa (Spiced Gravy)
- 2 medium Onion chopped, or use onion paste
- 10 clove Garlic peeled and chopped
- 1 in Ginger chopped
- 2 tbsp Coconut dry, grated
- 1 in Cinnamon Stick
- 1 tsp Cumin Seeds
- 1 tbsp Coriander Seeds
- 1 tbsp Poppy Seeds
- 2 tbsp Oil for the rassa
- 1 tsp Oil for roasting spices
- 0.5 tsp Turmeric Powder haldi
- 0.25 tsp Jaggery Or Sugar
- 1 tbsp Chili Powder or to taste, red
- 1 cup Water for the rassa
- 1.5 tsp Salt or to taste
Instructions
- In a pan, bring 1 ½ cups of water to a boil. Reduce heat to low.
- Add salt and ½ teaspoon of red chili powder to the simmering water.
- Gradually whisk in the chickpea flour, ensuring no lumps form. Whisking constantly prevents lumps.
- Continue stirring for a few minutes until the mixture thickens to a paste-like consistency.
- Lightly grease a flat plate or pan with sides at least 1 inch high.
- Pour the chickpea mixture onto the greased plate, spreading evenly to create a uniform layer.
- Sprinkle poppy seeds and desiccated coconut over the surface. Set aside to cool and firm up.
- Heat 1 teaspoon of oil in a pan or kadhai over medium heat.
- Add coriander seeds, cumin seeds, and the cinnamon stick. Roast for about 1 minute until fragrant.
- Add poppy seeds and grated coconut. Continue roasting for another 2 minutes until the spices release their aroma.
- Grind the roasted spices into a fine powder. A little water can be added to form a paste if desired.
- Make a paste of the ginger and garlic.
- Heat 2 tablespoons of oil in the same pan over medium heat.
- Add the chopped onions (or onion paste) and sauté until softened and translucent.
- Add the ginger-garlic paste and sauté until fragrant, about 1 minute. This removes the raw flavor.
- Stir in the ground spice mixture and turmeric powder. Sauté for a few minutes until the oil starts to separate from the mixture.
- Add red chili powder to taste, jaggery (or sugar), salt, and 1 cup of water. Bring the mixture to a boil.
- Cut the cooled chickpea mixture into diamond or square shapes (patawdi). Add the patawdi to the boiling rassa.
- Simmer for 5 minutes, allowing the patawdi to absorb the flavors of the rassa. Adjust salt and water for desired taste and consistency. Serve hot with chapati, bhakri, or rice.
Recipe Notes
Good To Know
- For a richer flavor, lightly toast the coconut and poppy seeds before grinding them for the masala.
- For firmer patawdi, let the cooked besan mixture cool completely before cutting, and use a sharp, greased knife.
- To make the dish vegan, use oil instead of ghee.
- Leftover patawdi can be pan-fried for a snack or added to a dry sabzi.
Expert Tips
- Adjust the spice level in the rassa by adding more or fewer green chilies.
- Soaking the besan for the patawdi for about 30 minutes before cooking results in a softer texture.
- For a smoother rassa, blend the cooked ingredients with an immersion blender before adding the patawdi.
Storage Instructions
- Store leftover patawdi and rassa separately in airtight containers in the refrigerator for up to 3 days. Gently reheat before serving.
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Recipe Nutrition
Calories: 243kcalCarbohydrates: 34gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 5.4gSodium: 1520mgFiber: 2gSugar: 2g
Prachi Bagde
Articles: 22
5 Comments
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Yum! This recipe is a must-try.
Absolutely fantastic! Thanks for the recipe.
Very well explained recipe.
What a flavorful dish! Thanks for sharing.
Absolutely fantastic! Thanks for the recipe.