Recipe for Spicy and Delicious Maswadi

This is a easy to follow step-by-step Recipe for making at home spicy and delicious authentic Maharashtrian Style Maswadi. Maswadi is a traditional Maharshtrian gram flour dish, which is served as a part of the main course.

The Marathi language version of the same Maswadi recipe can be seen here – Khamang Maswadi

Preparation Time: 45 Minutes
Serves: 4 Persons

Ingredients:
For the Stuffing:
1 Medium Size Onion (chopped)
7-8 Garlic Petals
1” Ginger Piece (chopped)
1 Green Chili (chopped)
1 Table spoon Sesame Seeds
1 Teaspoon Poppy Seeds
2 Tablespoon Dry Coconut (shredded)
2 Tablespoon Coriander Leaves
1 Teaspoon Coriander-Cumin Seeds Powder
½ Teaspoon Garam Masala
1 Teaspoon Red Chili Powder
¼ Teaspoon Turmeric Powder
1/8 Teaspoon Asafoetida
Salt as per taste
1 Tablespoon Oil

For the Covering:
1 Cup Besan (Gram Flour)
1 Tablespoon Oil
1 Teaspoon Red Chili Powder
¼ Teaspoon Turmeric Powder
1 Teaspoon Garlic Paste

Spicy and Delicious Maswadi

Spicy and Delicious Maswadi

Preparation:
For the Stuffing:
Chop the Onion, Ginger-Garlic-Green Chili, shred the Dry Coconut, Wash and chop the Coriander leaves and keep it aside 5-10 minutes for drying.

In a Kadai, dry roast the shredded Coconut, Sesame and Poppy Seeds and keep them aside.

Heat the Oil in a Kadai and add the chopped Onion, Ginger-Garlic-Green Chili and saute for 2-3 minutes until the color changes in to light brown.

Then grind the mixture into a thin paste. Take the Onion Paste, Coconut, Sesame Seeds, Poppy Seeds, Coriander-Cumin Seeds, Coriander Leaves, Red Chili Powder, Turmeric Powder, Garam Masala, Salt, Asafoetida and mix it nicely.

For the Covering:
Heat 2 cups of Water and add the Ginger paste, Red Chili Powder, Salt, Turmeric Powder, Besan and mix it well.

Cook the mixture until it become a little thick. Keep it aside for 5 minutes for cooling and then spread the mixture over a plastic paper like a chapati.

Then spread the stuffing mixture over the chapati and then fold the chapati like a roll and gently remove the plastic paper.

Then slice the roll into 1/2” sized pieces.

Garnish the Masswadi with Coriander Leaves and the serve.

About Sujata Nerurkar (2063 Articles)
I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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