PAATWADI (Version I)

Patwadi, the dish from Maharashtra(India). As I told you earlier, in India you will find many versions of single dish... This dish is made of cheak pea flour, it can be eaten as snacks or used in a gravy for main course... Patwadi is very famous for its gravy version, where cheak pea flour is cooked with onion, toamato, ginger, garlic & green chilies, then small small rectangular cakes are made out of it & served with spicy gravy...

On many occassion when host wanted to serve non-veg food to guests, patwadi is the best available alternative for the vegetarian guests...

This version I tried yesterday at my place, two days back my mothers couleage told her how she prepare Patwadi at her place... Mom told me about this, so i thought lets give one try to this version cause at my home preparation of patwadi is different than this method...

I really belive that instead of making this version in gravy, its better to use it as snacks... tea time snacks...



Ingredients:
For Patwadi:
Cheak pea flour (Besan)
Salt
Red chilli powder
Turmeric
Peanuts(groundnuts)
Fresh coconut
Coriander leaves
Seaseme seeds
Grean chillies
Ginger
Garlic
Oil

For Gravy
Onions
Tomatoes
Ginger
Garlic
Coconut
Poppy seeds(khaskhas)
Red chilli powder
Turmeric powder
salt
Coriander leaves
Bay leaf
Oil


Method:

• Take cheak pea flour & add salt, red chilli powder & turmeric powder.
• Add water & make soft dough, keep aside.
• Roast the peanuts grind it coarsely, grate the fresh coconut, chop corriander leaves & mix.
• Make fine paste of grean chillies, ginger, garlic & add salt to taste.
• Roll out dough into circular shape of 1mm thickness.
• Apply the fine paste on it & add the peanut mixture.
• Make roll of it & keep aside by applying oil on it to avoiding cracks on the roll, put little seaseme seeds over it.
• Steam it for 5 mins.
  
• Cut the roll into slices, can be served directly or fry & serve with ketchup
• For gravy, saute chopped onions, ginger, garlic, poppy seeds, coconut together in oil & make fine paste.
• Heat little oil in pan & add bayleaf.
  
• Add the paste, saute it till done, add chilli powder, salt & turmeric & mix well.
• Add chopped tomatoes & cook well till the masala started releasing the oil.
• Add water, bring to boil.
• Garnish with chopped coriander & gravy is ready to serve.