Khalatkar recipe.
PATWADI
RASSA
One big onion- chop , SAUTÉ till pink
2 tbsp ground dry coconut- ROAST
2 tbsp coriander seeds, 1” cinnamon, 2 large cardamom, 2 small cardamom, 4 cloves, 6 black pepper, 1 tbsp poppy seeds, 2 tsp aniseed, jaypatri, paprika- ROAST IN OIL then grind
Bay leaf and turmeric SAUTÉED in oil then ADD above masala/onion/coconut- ROAST TILL BROWN
Add boiling water and salt
WADI
2 tbsp oil + turmeric, paprika, coriander powder (dhanepud)
Add 2 wati boiling water- heat
Add 10 garlic petals, curry leaves, chopped coconut
Add salt + 2 wati gram flour (besan)
Stir 10 minutes to cook. Stir nicely then cover. Can cook on simmer 30 min.
Flat dish (tat)- brush oil. Put besan ball. Roll out.
Cover lightly with coriander, grated coconut, poppy seeds.
Cut wadis.
Serve wadis and rassa separately or premixed.
