#shorts Maswadi

By Ministry of Curry · 60 min

Ingredients

Instructions

1. Dry-roast the sesame seeds in a medium pan over medium heat until fragrant; set aside.
2. In the same pan, roast the shredded coconut until light golden brown; set aside with the sesame seeds.
3. Roast the peanuts until lightly golden, add them to the sesame and coconut, then 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 one more minute. Turn off the heat, stir in the cilantro.
5. Pulse the roasted sesame, coconut and peanuts in a blender a few times to a coarse grind. Add the sauteed onion mixture, salt, cumin, coriander, turmeric, chili powder and garam masala (both kinds) and pulse until mixed. This is the filling.
6. Whisk the gram flour with the water into a smooth batter.
7. Heat the oil in a medium saucepan, add the asafetida, then lower the heat to the lowest and let the pan cool slightly.
8. Slowly pour in the batter, stirring constantly to prevent lumps. When slightly thick, cover and cook on low heat for 3 to 4 minutes, then keep covered for 5 minutes more.
9. Dampen a cheesecloth and lay it on a counter or wooden board. Spread half the hot dough thinly on it with a spatula or wet fingers (or a well-greased rolling pin), then spread half the filling evenly over it.
10. Use the cloth ends to fold and roll the dough around the filling, pressing the sides to seal it tightly. 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.
12. For the curry: heat the oil in a medium saucepan over medium heat, saute the onion until golden brown, then add the coconut and roast 2 to 3 minutes until it starts to turn light brown.
13. Add the ginger, garlic and cilantro, mix, and turn off the heat. Let cool, then grind to a fine paste.
14. Heat oil in the same pan, add the paste and mix well. Add turmeric, cumin, coriander, chili powder, garam masala and salt, mix, and cook 5 minutes.
15. Add the water, stir, and cook until the curry reaches a rolling boil.

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

More recipes with

GarlicOnionGingerRed onionCoconutPeanut