Besan Patvadi

This Nagpur specialty recipe is courtesy my friend Naina. I made it, and sure as hell we all loved it.


Ingredients
For the vadi

• 2 cups besan or gram flour
• 1/2 tsp turmeric
• 1 to 2 tsp red chilli powder
• 1/2 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp ajwain or carom seeds
• 1 tsp oil
• 1 tbsp grated fresh coconut
• 2 tbsp chopped fresh coriander

For the gravy

• 2 onions
• 2 green chillies
• 1 inch piece of ginger
• 4 to 5 cloves of garlic
• 1/2 cup grated coconut
• 1 tbsp khus khus or poppy seeds
• 3 cloves
• 1 inch piece of cinnamon
• 2 tomatoes
• a few curry leaves
• 1/2 tsp garam masala 

•  salt to taste
• 2 tbsp oil

To make the vadi
Mix cold water and salt in the gram flour and mix well so that no lumps remain. Heat oil in a pan and add the carom seeds, coriander powder, cumin powder, red chilli and turmeric powder and  cook for about three to four minutes till the besan starts to thicken. Now take it off the heat and pour in a greased tray or dish and flatten it with the palm of your hand. Press the coriander and grated coconut into this and allow the gram flour to set. Once it sets, make mesh like cuts with a sharp knife to form the diamond shaped vadis. Keep them aside.

For the gravy
First make the masala paste. Heat a teaspoon of oil in a frying pan and add the cloves and cinnamon. Saute for a minute and 1 chopped onion. Saute them till they turn a deep golden brown color. Now add the chillies, ginger, garlic, coconut and poppy paste and fry well for about four to five minutes stirring constantly to avoid burning the masala. Grind into a fine paste using hot water. Add a bit of salt to the paste.

Heat oil again in a wok. Add curry leaves and add the remaining finely chopped onion. Saute till it turns translucent and then add the tomatoes. Fry well till the tomatoes have turned tender. Now add the masala paste, garam masala, red chilli powder and fry well for 3 to 4 minutes till the oil leaves the masala. Taste and adjust the salt at this stage. Add one cup of hot water and bring the curry to a boil. Turn off the heat and put the vadis in this gravy.

Serve hot with chappatis or rice!


Will post the picture tomorrow first thing in the morning.

Meanwhile...

Happy Cooking!