Name: Patwadi | Pataudi Rassa Bhaji | Patodi
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 cups of besan/chick-pea flour; 3-4 green chillies or 1 tsp red chilli powder; 4-6 garlic cloves ((लसुण)); ½ tsp of cumin seed ((जिरा)); ½ tsp Turmeric powder; 1 tbsp of cooking oil; Salt to taste; 2 sliced fried onions; ¼ cup sliced dry fried coconut; ¼ tsp poppy seed ((खस-खस)); ¼ tsp sesame seeds ((तिळ)); 6-7 garlic cloves ((लसुण)); ½ inch ginger ((आलं)); 1 tsp garam masala; 1 tsp coriander powder ((धना- पावडर)); 2 tsp red chilli powder; Salt to taste; 2 tbsp vegetable oil

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Patwadi | Pataudi Rassa Bhaji | Patodi is diamond shaped wadis dipped in spicy and flavorful gravy called rassa.It is an authentic Maharashtrian dish.Maharashtrian cuisine is known for its rich and diverse flavors, and this dish is no exception.Let me break down the components of the dish:

Patwadi : Patwadi is a key component of the dish and is made from besan flour, also known as chickpea flour or gram flour.The besan flour is mixed with spices and water to form a batter, which is then steamed and cut into diamond shapes.These diamond-shaped wadis are then used in the dish.

Rassa/Cut : The term “rassa” is a Marathi word that refers to a spicy and flavorful gravy.In this context, “cut” likely means that the gravy is poured over the patwadis or wadis to create the final dish.The rassa is usually prepared with a combination of spices,onions,and other ingredients,creating a flavorful and aromatic gravy.

Bhaji : The term “bhaji” in Marathi refers to a vegetable or lentil-based dish.In this case,the patwadis or wadis served in the rassa make up the bhaji component of the dish.

To enjoy Patwadi/Pataudi Rassa Bhaji,you would typically place the diamond-shaped patwadis or wadis in a serving dish and pour the hot and spicy rassa over them.The combination of the savory and spiced wadis with the flavorful and tangy gravy creates a delightful and satisfying Maharashtrian meal.

As with any regional dish, the specific preparation and ingredients may vary from one cook to another or from one region to another within Maharashtra.Nevertheless,the general concept remains the same:combining patwadi (gram flour diamonds) and rassa (spicy gravy) to create a delicious and authentic Maharashtrian culinary experience.

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Patwadi | Pataudi Rassa Bhaji | Patodi

course : main

cuisine : maharashtrian

prep : 20 minutes

cook : 20 minutes

total : 40 minutes

servings : 4

author : suchita pradeep satpute

Ingredients :

FOR PATWADI :

2 cups of besan (chick-pea flour)
3-4 green chillies / 1 tsp red chilli powder
4-6 garlic cloves (लसुण )
1/2 tspoon of cumin seed (जिरा )
Turmeric powder
Salt to taste
1 tbspoon of cooking oil

FOR CUT / RASSA :

2 sliced fried onions
1/4 cup sliced dry fried coconut
1/4 tspoon poppy seed (खस-खस)
1/4 tspoon sesame seeds (तिळ)
6-7 garlic cloves ( लसुण )
1/2 inch ginger (आलं )
1 tspoon garam masala
1/2 tspoon coriander power (धना- पावडर)
2 tspoon red chilli powder
Salt to taste
2 tbspoon vegetable oil.

Step by step method of making Patwadi | Pataudi Rassa Bhaji | Patodi

FOR PREPARING PATWADI :

Take chillies,garlic and jeera and make a fine paste.
In a pan pour 1 tbspoon of oil.
To it add the above prepared paste.
Saute the mix
Now add water and heat till the water comes to boil.
Now add the besan flour to the boiling water .
Mix the besan in proper way so that no lumps are formed .
Let the mix get cook for next 10-15 minutes.
Take a plate and grease it with oil.
Put the besan mix in the greased plate and tap the mix with wet hands.(You have to tap the hot mixture don’t let it get cool.)
Flattened the mix evenly.
Let it get cool.
Now cut the wadi’s in proper size.
Garnish it with coriander.(You can also garnish it with shredded coconut.)

FOR PREPARING CUT / RASSA :

Grind the fried onions ,fried coconut,roasted sesame seeds and poppy seeds,garam masala,chilly powder, coriander powder ,garlic and ginger altogether in a mixture.
Make a fine paste of all above ingredients.
Now add oil to the pan and put the above grinded paste in it.
Roast it well till the paste leaves the oil.
Now add salt to taste.
Add required amount of water to the paste.
Let the gravy boil for next 10-15 minute.
Garnish it with coriander leaves.
Your patwadi rassa / cut is ready to serve.
Serve the dish with patwadi and cut rassa….
You can eat it with chapati or bhakri or rice.

Recipe Note :

Serve the patwadi’s separately with cut/rassa (gravy) because if you dip it in the gravy and then serve,the gravy will get thick.

Patwadi | Pataudi Rassa Bhaji | Patodi

Suchita Pradeep Satpute

Patwadi | Pataudi Rassa Bhaji | Patodi is diamond shaped wadis dipped in spicy and flavorful gravy called rassa.

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Prep Time 20

Cook Time 20

Total Time 40

Course Main Course

Cuisine Maharashtrian

Servings 4