Introduction

Namaskar! I am Ajay Chopra and today, I am going to make a special dish from Maharashtra that many people don’t know about. This dish is called Patwadi Rassa. Some people also call it Pat Vadi Rassa. If you say it slowly, it sounds like Pat Vadi Rassa. It is very tasty, spicy, and made with simple ingredients that we all have at home.

I still remember when I first tried this dish. It was so delicious and spicy that I could not stop eating. The flavors were so strong, and the Patwadi just melted in the mouth. Let me show you how to make this wonderful recipe at home.

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Ingredients of Nagpur Special Patwadi Rassa

Portion servings: 5-6 pax

Preparation time: 10 mins

Cooking time: 80 mins

For Patwadi

• Besan (gram flour) – 2 cups
• Salt – ½ tsp
• Water – as required
• Oil – 1 tbsp
• Jeera (cumin seeds) – 1 tsp
• Hing (asafoetida) – ½ tsp
• Crushed garlic – 1 tbsp
• Crushed ginger – ½ tbsp
• Turmeric powder – ½ tsp
• Red chilli powder – 1 tsp
• Chopped coriander – 1 tbsp
• Grated dry coconut – 1 tbsp

For Vatan (Spice Base)

• Oil – ½ tbsp
• Coriander seeds – 1 tbsp
• Jeera – ½ tbsp
• Mustard seeds – 1 tsp
• Dry red chilli – 2 pcs
• Mace – 2 pcs
• Bay leaves – 2 pcs
• Cinnamon – ½ inch stick
• Star anise – 2 pcs
• Cloves – 4-5 pcs
• Green cardamom – 3 pcs
• Poppy seeds – 1 tbsp
• Onion (sliced) – 2 pcs
• Green chilli – 2 pcs
• Garlic – 5-6 pcs
• Ginger – ½ inch
• Grated dry coconut – ½ cup
• Water – as required

For Rassa (Gravy)

• Oil – 2 tbsp
• Mustard seeds – 1 tsp
• Curry leaves – 10-12 pcs
• Turmeric powder – ½ tsp
• Red chilli powder – 1½ tsp
• Vatan (prepared spice paste)
• Water – as required
• Salt – 1 tsp
• Saoji garam masala – ½ tsp
• Chopped coriander – 1 tsp

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Instructions of Nagpur Special Patwadi Rassa

Step 1: Make the Patwadi Mixture

In a bowl, take 2 cups of besan and add ½ tsp salt. Slowly add water and mix well to make a smooth batter without lumps.

Heat 1 tbsp oil in a pan. Add 1 tsp jeera and ½ tsp hing. Once they sizzle, add 1 tbsp crushed garlic and ½ tbsp crushed ginger. Let it cook for a few seconds.

Add ½ tsp turmeric and 1 tsp red chilli powder. Mix well, then pour in the besan batter.

Keep stirring continuously on medium flame. Cook for about 8-10 minutes till the mixture becomes thick and starts leaving the pan.

Mix in 1 tbsp chopped coriander. Spread this thick mixture on a greased plate evenly. Sprinkle 1 tbsp grated dry coconut on top.

Let it cool slightly, then cut into diamond or square shapes. These are your Patwadi pieces. Set them aside.

Step 2: Make the Vatan (Spice Base)

Heat ½ tbsp oil in a pan. Dry roast 1 tbsp coriander seeds, ½ tbsp jeera, 1 tsp mustard seeds, 2 dry red chillies, 2 mace pieces, 2 bay leaves, ½ inch cinnamon, 2 star anise, 4-5 cloves, and 3 green cardamom till aromatic.

Add 1 tbsp poppy seeds and roast for a few seconds. Take everything out and keep aside.

In the same pan, add 2 sliced onions and sauté until golden brown. Add 2 green chillies, 5-6 garlic cloves, and ½ inch ginger. Cook till raw smell goes away.

Add ½ cup grated dry coconut and roast everything till golden and fragrant. Let this cool.

Grind all roasted items into a smooth paste using little water. This is your Vatan – the flavor base.

Step 3: Prepare the Rassa (Gravy)

Heat 2 tbsp oil in a deep pan. Add 1 tsp mustard seeds and 10-12 curry leaves. Once they splutter, add ½ tsp turmeric and 1½ tsp red chilli powder.

Now add the ground Vatan paste and cook it for a few minutes until oil separates and it turns deep in color.

Add water to adjust the consistency. Add 1 tsp salt and ½ tsp Saoji garam masala. Mix and let it come to a boil.

Add a few patwadi pieces into the boiling gravy and let them simmer for 4–5 minutes so they absorb the spicy flavors.

Step 4: Assemble & Serve

In a serving bowl, place a few patwadi pieces.

Pour the hot rassa over them. Garnish with 1 tsp chopped coriander.

Serve it hot with bhakri, steamed rice, or chapati. Enjoy the spicy and tasty Nagpur-style Patwadi Rassa!

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About the Recipe

This dish is called Patwadi Rassa. It is a spicy and tasty curry from Nagpur, Maharashtra.

It has two main parts — Patwadi and Rassa. Patwadi is made from besan (gram flour). We cook it with some masalas and spread it on a plate. After it cools down a little, we cut it into small pieces.

Rassa is the gravy part. It is full of strong and spicy flavours. We use many whole spices, onions, coconut, and garlic to make a special masala paste called "vatan."

Then we cook the vatan in oil with more masalas and water to make a rich and spicy curry.

Finally, we add the patwadi pieces to this hot curry and let them soak all the flavour.

This dish is usually eaten with bhakri, roti, or steamed rice. It is perfect for people who love spicy Maharashtrian food.

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Cooking Tips

• Always cook the besan batter on low flame and stir it continuously.
• Do not rush, or the besan will remain raw and taste bad.
• If the batter becomes lumpy, add hot water and whisk it well until smooth.
• Use a non-stick pan if possible to avoid sticking.
• Make sure the paste (Watana) is thick and smooth – not watery.
• Use Saoji Masala if available, for authentic taste. If not, use strong garam masala.
• Cut Patwadi after it is set and add it to hot gravy so it absorbs the flavors.

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Pairing Guide

Patwadi Rassa tastes best with hot steamed rice or hot bhakri (a type of roti).

You can enjoy it with raw onion and green chili on the side.

A glass of buttermilk or sol kadhi can balance the spiciness.

This dish is spicy, so you don’t need any strong sides – simple and rustic is the way to go.

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FAQs

Q: What is Patwadi, and how is it made?
A: Patwadi is a soft and tasty dish made from besan, also called gram flour. First, we make a smooth batter of besan with water and salt. Then we cook it with oil, cumin seeds, hing, garlic, ginger, and masalas like turmeric and red chilli powder. We stir it until it becomes thick and does not stick to the pan. After that, we spread it on a greased plate, let it cool, and cut it into diamond or square shapes. These pieces are called Patwadi.

Q: What is Vatan, and why is it important in Patwadi Rassa?
A: Vatan is a special masala paste used to make the gravy of Patwadi Rassa. It is made by roasting many whole spices like coriander seeds, cumin, mustard seeds, cloves, cardamom, dry red chillies, cinnamon, bay leaf, mace, and poppy seeds. After roasting, we also add onion, green chilli, garlic, ginger, and dry coconut. We roast everything together until golden and aromatic, then blend it with water to make a smooth paste. This vatan gives a rich, spicy, and deep flavour to the gravy.

Q: How do we make the spicy gravy or Rassa?
A: To make the Rassa, we heat oil in a pan and add mustard seeds and curry leaves. When they crackle, we add turmeric powder and red chilli powder. Then we add the vatan paste and cook it until the oil separates and the masala turns deep in colour. After that, we add water, salt, and a pinch of Saoji garam masala. We boil it well and add some Patwadi pieces into the gravy. We let them simmer so they soak all the flavours.

Q: Can I prepare Patwadi and the gravy in advance?
A: Yes, you can make the Patwadi pieces in advance and keep them ready. You can also prepare the vatan masala paste earlier and store it in the fridge for a day. When you want to eat, just make the gravy and add the Patwadi pieces. This saves time and makes cooking easier.

Q: What can I eat with Patwadi Rassa?
A: Patwadi Rassa tastes best with bhakri, which is a type of thick flatbread. You can also enjoy it with steamed rice, roti, or chapati. It is a spicy and flavorful dish, so eating it with plain bread or rice balances the taste nicely.

Q: Is this recipe spicy?
A: Yes, Patwadi Rassa is a spicy dish because it uses red chilli powder, green chillies, and many whole spices. The vatan paste has strong flavours. If you want it less spicy, you can reduce the amount of red chilli powder and green chillies while cooking.

Q: How long does it take to cook Patwadi Rassa?
A: The total cooking time is around 80 minutes. First, it takes about 10 minutes to prepare the ingredients. Then, it takes about 30–40 minutes to make the Patwadi and vatan. After that, the rassa (gravy) takes another 30 minutes to cook well and develop good flavours.

Q: Is this dish vegetarian?
A: Yes, Patwadi Rassa is a pure vegetarian dish. It is made using besan, spices, herbs, and coconut. There are no eggs, meat, or animal products used in this recipe. It is suitable for people who eat only veg food.

Q: Can I skip any spices if I don’t have them?
A: The spices give a special taste to Patwadi Rassa, but if you are missing a few, you can still make a tasty version. Try to keep the main ones like cumin, mustard seeds, red chilli, turmeric, and coriander seeds. But if you don’t have mace, star anise, or cardamom, you can leave them out. It may change the flavour a little, but it will still taste good.

Q: Can I use fresh coconut instead of dry coconut?
A: Yes, you can use fresh grated coconut if you don’t have dry coconut. Just make sure to roast it well until golden, so it gives a nice aroma and blends well into the masala. It may change the texture slightly, but it will still work for the recipe.

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