Maswadi

By Ministry of Curry · 90 min

Ingredients

Instructions

1. In a medium pan, dry-roast the sesame seeds over medium heat until fragrant, then set aside.
2. In the same pan, dry-roast the shredded coconut until light golden brown and set it aside with the sesame seeds.
3. Roast the peanuts until lightly golden, add them to the sesame and coconut, then dry-roast the poppy seeds just until warm. Let all four roasted ingredients cool.
4. Heat the oil in the same pan over medium heat. Saute the onion until translucent, add the garlic and saute for another minute. Turn off the heat, stir in the cilantro and mix well.
5. Add the sesame seeds, coconut and peanuts to a blender jar and pulse a few times to grind coarsely.
6. Add the sauteed onion, garlic and cilantro to the jar with the salt, cumin, coriander, turmeric, chili powder and garam masala (both kinds). Pulse a few times until mixed. This is the spicy filling.
7. Whisk the gram flour into the water until smooth. Heat the oil in a medium saucepan, add the asafetida, then lower the heat to the lowest setting and let the pan cool slightly.
8. Slowly add the batter, stirring constantly to prevent lumps. When slightly thick, cover and cook on low heat for 3 to 4 minutes, then keep the lid closed for 5 minutes.
9. Lightly dampen a cheesecloth and lay it on the counter or a wooden board. Spread half the hot dough into a thin layer with a silicone spatula or fingers (or a well-greased rolling pin). Spread half the filling evenly over it.
10. Use the cheesecloth ends to fold the outer layer over the filling, rolling it up and pressing the sides to seal the filling inside. Carefully remove the cloth and cut the roll into 1-inch pieces. Garnish with cilantro and sesame seeds.
11. Repeat with the remaining dough and filling to make a second roll.
12. Rassa: Heat oil in a medium saucepan over medium heat. Saute the onion until golden brown, add the coconut and roast 2 to 3 minutes, until it starts to turn light brown.
13. Add the ginger, garlic and cilantro, mix well and turn off the heat. Let cool, then grind to a fine paste.
14. Heat oil in the same pan and add the ground paste, mixing well. Add turmeric, cumin, coriander, chili powder, garam masala and salt, mix well and cook for 5 minutes. Add water, stir and cook until it reaches a rolling boil.

Summarized from Ministry of Curry's video. Watch it for the details.

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