१० मिनिटांत करा खाताना अजिबात ठोठरा न बसणारी मऊसूद पाटवडी | Besan Paatwadi Recipe | Besan Katli

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मधुराज रेसिपीचे नवीन पुस्तक खरेदी करण्यासाठी खालील लिंक वर क्लीक करा
१ किलोच्या प्रमाणात सणांचे १०१ मराठी पदार्थ
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00:00-Introduction
00:46-Ingredients
01:26-Tadka
02:27-Adding water
02:53-Adding besan
03:18-Mixing and cooking besan
04:37-Spreading the mixture to set
06:23-Garnishing
06:37-Cutting patwadi into pieces
07:51-Serving

Let’s see how to make soft and delicious patwadi today. This is an authentic, traditional recipe. It is made from besan or gram flour. It is a typical marathi recipe and served with chapati or bhakri. Besides this no-fuss recipe that can be made in a jiffy. It doesn’t need lot many ingredients. You can make from very few basic ingredients that you are sure to have in the pantry. This patwadi turns not nice and soft and tastes just awesome. try this recipe at home and drop a comment for me. You also can like, share and subscribe.

Ingredients:
• 1 cup Besan
• 1 cup Water
• 1 tbsp Oil
• Garlic-Green chili paste (3~4 Garlic cloves and 2~3 Green chilies blended into coarse paste)
• Finely chopped Coriander leaves
• 1/2 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• A pinch of Hing
• 1/4 tsp Turmeric powder
• Salt to taste
• Grated fresh Coconut

Method:
• Heat up oil in a pan on medium heat and add mustard seeds.
• When mustard seeds pop up, add cumin seeds and let it splutter.
• Add hing and garlic-green chili paste and fry well.
• You can use ginger-green chili paste or only green chili paste in place of garlic-green chili paste.
• Add turmeric powder and mix well.
• Add water and salt and mix well.
• When the mixture begins to boil, turn the heat to low and strain the besan into the boiling water.
• You can strain the besan well before adding if you want.
• Increase the heat to low to medium and mix besan and water quickly. No lumps of besan should
be formed.
• Turn the heat to low.
• Break the lumps if any.
• Cover and steam the mixture for just about 5 minutes on low heat.
• Remove the lid and mix well.
• Cook well until the mixture gets nice glaze.
• Grease a dish well with oil and transfer the mixture on it.
• Spread it evenly.
• You can decide the thickness of patwadi.
• Garnish with fresh coconut and coriander leaves and press it a little.
• When the mixture cools down completely, cut it into pieces.
• Take the pieces out and patwadi is ready.
• You can have it as it is. They have shelf life of just about 4-5 hours.

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