Patwadi Curry Recipe: A Complete Guide

Patwadi curry, a rich and flavorful dish from the Indian state of Maharashtra, is a culinary gem that’s beloved by many. This traditional recipe features spicy gram flour (besan) cakes, known as “patwadi,” which are steamed, sliced, and simmered in a tangy and spicy curry. The combination of tender patwadi pieces and a thick, aromatic curry makes it a comforting and satisfying meal. Whether you’re new to Maharashtrian cuisine or a seasoned cook, this guide will walk you through everything you need to know about making this curry at home.

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Ingredients

For the Patwadi (Besan Cakes):

• 1 cup gram flour (besan)
• 3-4 green chilis
• 3-4 garlic cloves
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• Salt to taste
• 2 tablespoons oil
• 500 ml hot water

For the Curry:

• 2 tablespoons oil
• 1 teaspoon sesame seeds
• 1/2 teaspoon poppy seeds
• 1 teaspoon coconut powder
• 1 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 2 large onion, finely chopped
• 2-3 garlic cloves
• 2 small piece ginger
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 cup coconut milk (optional)
• 1/2 cup fresh coriander leaves, chopped
• Salt to taste

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Step by Step Recipe

Creating this curry might seem challenging, but breaking it down into simple steps makes it manageable. Let’s checkout the process:

Step 1: Preparing the Patwadi

1. Wet Grinding: Roughly grind green chilis and garlic cloves together.
2. Cook the Spices: In a separate pan, heat oil and add mustard seeds, cumin seeds, and. Allow them to crackle. Add the grinded chili and garlic mixture. Now add turmeric powder and coriander powder. Mix well. Gradually add hot water to it. Add some salt to taste.
3. Mix the Flour: Gradually add gram flour while stirring continuously to avoid lumps.
4. Cook the Mixture: Stir the mixture until it thickens and starts to leave the sides of the pan. This should take about 5-7 minutes.
5. Set the wadi: Pour the mixture onto a greased plate and spread it evenly. Let it cool down, then cut it into diamond-shaped pieces.
6. Garnishing: Garnish with dry coconut powder and coriander leaves(optional).

Step 2: Making the Curry

1. Dry Roast: Dry roast sesame seeds, poppy seeds, and coconut powder.
2. Roasting onions: Take some oil in a pan and roast chopped onions along with ginger and garlic. Allow it to cool down completely.
3. Wet Grinding: Grind all the roasted ingredients in a grinder to a thick paste.
4. Prepare the Tempering: Heat oil in a pan and add mustard seeds, cumin seeds, and cinnamon stick. Let them splutter.
5. Saute Onions Mix and Spices: Add Onion mix from the grinder and sauté until the oil starts separating from the mixture. Then, add turmeric powder, red chili powder and salt. Cook until the spices are well cooked.
6. Create the Curry Base: Add water and bring the mixture to a boil. If using, stir in coconut milk for a richer taste.
7. Finish with Garnish: Garnish with freshly chopped coriander leaves before serving.
8. Serving: Serve the hot curry directly on Patwadi.

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Tips for Perfection

• Consistency of the wadi: Ensure that the gram flour mixture is cooked until it leaves the sides of the pan. This helps in cutting neat pieces that won’t break while cooking.
• Coconut Milk Addition: Adding coconut milk is optional but highly recommended for a creamy texture and subtle sweetness that balances the spices.

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Serving Suggestions

• With Rice: This curry pairs wonderfully with steamed basmati rice, allowing the curry to be the star of the meal.
• With Indian Breads: Serve it with roti, naan, or paratha for a hearty meal.
• Side Dishes: A fresh salad, pickle, or papad can be served alongside to complement the flavors.

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Common Mistakes to Avoid

• Lumpy Mixture: Stir continuously while adding water to the gram flour to avoid lumps in the mixture.
• Too Thick or Thin Curry: Adjust the consistency of the curry by controlling the amount of water or coconut milk added.

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History and Origin

This curry has its roots deeply embedded in Maharashtrian cuisine, particularly in the Vidarbha region. The dish is believed to have originated as a staple in rural households where besan (gram flour) was commonly used due to its affordability and nutritional value. Over time, this humble dish evolved, gaining popularity across the state and beyond, becoming a beloved part of traditional Maharashtrian thalis (meals).

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Health Benefits

• High in Protein: Gram flour, the main ingredient in patwadi, is an excellent source of protein, making this dish a great option for vegetarians.
• Rich in Fiber: The dish is also high in dietary fiber, which aids digestion and helps maintain a healthy gut.
• Low in Gluten: Patwadi curry is naturally gluten-free, making it suitable for those with gluten sensitivities.

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Variations

• Kadhi Patwadi: A variation where the wadi pieces are added to a tangy yogurt-based kadhi, offering a different flavor profile.
• Dry : Some prefer to make a dry version of the curry, where the cake pieces are tossed in a dry spice mix without much gravy.
• Patwadi with Spinach: For a nutritious twist, add spinach to the curry, which not only enhances the flavor but also boosts the nutritional content.

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Regional Cuisines

Patwadi curry, while popular in Maharashtra, has variations in neighboring states as well. In Karnataka, a similar dish called “Menthe Kadabu” is made, though it has distinct regional flavors. The core concept remains the same – gram flour cakes in a spicy gravy – but the spices and preparation methods vary, reflecting the diversity of Indian cuisine.

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Frequently Asked Questions (FAQs)

1. Can I make this curry in advance?

Yes, you can prepare the patwadi pieces a day in advance and store them in the refrigerator. When you’re ready to serve, simply prepare the curry and add the pre-made patwadi pieces. This can save time and make meal prep easier.

2. What can I use as a substitute for coconut milk?

If you prefer not to use coconut milk, you can substitute it with regular milk or cream. Another option is to omit it entirely and use water to adjust the consistency of the curry, though this may result in a less creamy texture.

3. How do I prevent the patwadi from breaking in the curry?

To prevent the patwadi pieces from breaking, ensure that they are well-cooked and firm before adding them to the curry. Also, avoid over-stirring the curry once the patwadi is added. Gently simmering without excessive stirring will keep the pieces intact.

4. Is this curry suitable for vegans?

Yes, patwadi curry can be made vegan. Simply ensure that you use oil instead of ghee, and if using coconut milk, make sure it’s dairy-free. The dish is naturally plant-based, making it a great option for vegans.

5. Can I freeze patwadi curry?

You can freeze the patwadi pieces separately, but it’s best not to freeze the curry with the patwadi already added. When you’re ready to eat, thaw the patwadi pieces and make the curry fresh. This will help maintain the texture and flavor of the dish.

To check out video on patwadi recipe click here.

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