If you’re craving a spicy gravy, you should definitely try Maharashtra’s famous “Patwadi Rassa.” It tastes absolutely delicious. Renowned chef Sanjot Keer shared a video of this recipe on YouTube. Let’s learn how to make this tasty recipe. 

Ingredients for making Patwadi Rosa

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  • Gram flour 1 cup, water 1 cup, oil, cumin seeds 1 tsp, asafoetida 1/4 tsp, onion 1, ginger-garlic-green chilli paste 1 tsp, turmeric powder, Kashmiri red chilli powder, garam masala half tsp, salt to taste, oil as per requirement, chopped coriander leaves
  
  
  
  

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  • Ingredients for Rassa Paste: 2 onions, 1/4 part dry coconut, 10-12 cloves garlic, 2 inch ginger, 2 green chillies, 1 tsp sesame seeds, 1/2 tsp poppy seeds, 1 tsp oil, a handful of coriander leaves, water as required
  
  
  
  

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  • Ingredients for rassa tempering: Oil 2-3 tbsp, Bay leaf 2, Curry leaves 12, Prepared paste, Red chilli powder 2 tsp, Turmeric powder, Salt to taste, Coriander leaves
  
  
  
  

Method of making Patwadi Rassa

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  • Step 1: Put the gram flour in a large bowl and whisk to form a gram flour mixture. Heat oil in a pan. When the oil is hot, add cumin seeds and asafoetida, then add onion and ginger-garlic-green chili paste and cook for 2-3 minutes. Next, add salt, turmeric, Kashmiri red chili powder, and garam masala and mix well. Then, add the gram flour mixture and cook until it turns into a smooth dough. Grease the back of a plate with oil. Spread the gram flour dough and cut it into diamond shapes.
  
  
  
  

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  • Step Two: To make the rassa, first make a paste. Roast two onions and desiccated coconut. Once they’re roasted, add them to a mixer jar. Add roasted garlic, ginger, green chilies, sesame seeds, and poppy seeds. Blend until a thick paste forms.
  
  
  
  

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  • Step 3: To prepare the rassa, heat a pan and add oil. Once hot, add the bay leaves and curry leaves and let them crackle. Then, add the paste and mix well. Next, add the spicy red chili powder, garam masala, turmeric, and salt. Cook, stirring constantly, until the spices are fully cooked. Once the paste is cooked, add water. Cook the rassa over low heat until the oil rises to the top. Finally, add fresh coriander and stir. The spicy and delicious rassa is ready.
  
  
  
  

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  • Step 4: Place the Patwari pieces on a plate and pour the hot sauce over them. Sprinkle with fresh coriander and serve with Bhakri.