Though I am a bong, I am posting this authentic Maharashtrian recipe on my blog as it is one of my favorites. I first ate it at my husband's native place. My husband is marathi and we had gone to his village on the first diwali after our marriage. There, at one of our relative's place, we were served with this. I liked it very much. Typical, to my attitude, I try to cook whatever I like eating. Then, I tried to search for its recipe. But, to my surprise, I found that at that time, there was only one recipe available on the internet that too in marathi. There were no recipes available in english.
Then with some assistance from my in-laws and that marathi recipe, I prepared maswadi which I am sharing with you all. I hope that with this recipe in english, it would be of great help to those who love maswadi and like to cook it but cannot read or write marathi script.
Do share with me that how you found this recipe and also you can send me your suggestions to improvise on this.
To Serve: 2
Ingredients:
For Stuffing:
- 2 tbsp Sesame Seeds
- 1/4 cup Dry coconut, grated
- 1/2 cup peanuts
- 2 tsp Poppy seeds (optional)
- 4 large garlic cloves, finely chopped
- 1 medium onion, finely chopped
- 1/2 tsp garam masala
- 1/4 tsp turmeric powder
- 1/8 tsp hing
- 2 green chilies
- Oil as required
- salt to taste
For Cover:
- 1 cup Chickpea flour (Besan)
- 2 tbsp oil
- 1/4 tsp turmeric powder, 1/8 tsp hing, 1 tsp red chili powder, 1/2 tsp cumin seeds
- 2 tsp garlic paste
- salt to taste
- 1/2 Cup Fresh coconut grated
- 1/4 Cup chopped coriander leaves
Method:
- Dry roast sesame seeds, peanuts, grated coconut and poppy seeds separately.
- Heat oil into a kadai. Add hing, turmeric powder. Then add onion and garlic. Fry the onions till golden brown.
- Add the fried onions into a blender alongwith the roasted peanuts, sesame seeds, grated dry coconut, poppy seeds, green chillies, garam masala and salt and coarsely grind the mixture.
- Keep aside the above mixture for stuffing.
- Now start making the cover. Heat oil into a kadai. Add cumin seeds, hing, turmeric powder and garlic paste. As soon as garlic is cooked, add 1 cup water and salt.
- Once the water starts boiling, add the besan and stir vigorously to avoid lumps. Turn heat to medium.
- Cover the pan and steam-cook for 4-5 minutes. To check the doneness, taste a pea-size portion. If it's not cooked then cover and cook for a few more minutes.
- Once the dough for cover is well cooked, place it on a clean damp cloth and pat the dough on it evenly (approx 1/2 cm).
- Place the stuffing at the center and press it with your hands to make a cylindrical structure.
- Bring together the two sides of the dough towards the center along with the cloth to cover the stuffing and press gently so that the ends stick together completely covering the stuffing from the top.
- Once the dough has acquired the shape, remove the cloth.
- Garnish it with chopped coriander leaves and grated coconut.
- Cut the roll into 1 inch pieces.
Note : The above can be served as it is or with gravy prepared with the remaining mixture of the stuffing.
