Paat wadi (maas wadi)

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Ingredients :

1 1/2 cup Besan

3/4th cup Water

1/4 tsp Turmeric powder

2 tsp Chilli and ginger paste/corasely ground 

1 tsp Cumin seeds

pinch of Hing

Mustard seeds(optional)

Corainder(cilantro/kothimbir) chopped for garnishing

Grated coconut(fresh/dessicated will also do) for garnishing(optional).

Poppy seeds(khaskhas) for garnishing(optional).

Following are the Steps :

1. Mix besan with water and mix well to form batter of consistency of batter required for pakoda/bhajji.Make sure no lumps are formed.Add little salt and pinch of sugar to it.

2. In a pot, heat oil and temper with mustard seeds(mohari)(optional), cumin seeds(jeera) and a pinch of asfotedia(hing). Then add finely chopped ginger and green chillis. saute for a minute. 

3. Then add turmeric powderore) and little salt(taking into consideration salt added bef and saute again.At this point of time, make heat medium low. Now add besan batter to it and keep stirring till point mixture starts thickening. Make sure mixture does not stick to botton of pot and lumps of uncooked besan are not formed.

4.Once the mixture thickens, cover the mixture in pot with lid and let it cook for about 3-4 minutes.
Check in between if besan has cooked. Once the besan is cooked turn the heat off. Remove the mixture from pot and allow to cool a little. Then knead dough of it.

5. Out the dough on a plain plate and roll it over to have same thickness everwhere.Garnish with coconut, corainder and khas khas(poppy seeds) if you have. Now with a knife, 
cut it in shapes you like. In Maharashtra, it is preffered in diamond shape as you can see in the pic.

Enjoy yummy patwadi at anytime of day :)