Maharashtrian Pasta

by Pankaj Arun Bedarkar

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This is simple unique vidharbhian pasta dish known by,usually made in rainy seaons.

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Maharashtrian Pasta recipe - How to make Maharashtrian Pasta

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Preparation Time: 7 mins Cooking Time: 15 mins Total Time: 22 mins 3Makes 2 to 4 servings
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Ingredients

100 gms whole wheat flour (gehun ka atta)
4 tbsp oil
5 to 6 curry leaves (kadi patta)
1/2 tbsp mustard seeds ( rai / sarson)
1/2 tbsp cumin seeds (jeera)
1/4 cup chopped onions
3 green chillies
1 tbsp ginger-garlic (adrak-lehsun) paste
1/2 cup chopped onions
3 green chillies
1 tbsp ginger-garlic (adrak-lehsun) paste
1/4 cup chopped tomatoes
1 cup cooked toovar (arhar) dal
1 tbsp chilli powder
1/2 tbsp turmeric powder (haldi)
3/4 tbsp garam masala
salt to taste
4 cups water
chopped coriander (dhania) for garnishing

Method

Heat oil in the pan,crackle curry leaves,mustard seed and cumin.
Add the onions add green chilies stir for 3 mins.
Add the chilli powder, turmeric, dal, tomato mix well.
Add water and salt, garam masala and let it boil.
Now roll one medium thick roti of dough and cut square pieces like shankarpadha.
Add one by one all required pieces in the boiling masala gravy.
Care must be taken that it should not stick with each other in the pan.
Let the chikhlya cooked for next 10 mins. Check it.
Serve hot by garnishing with coriander.

This recipe was contributed by Pankaj Arun Bedarkar on 08 May 2014
Delicious food making is my hobby & passion. Khaao aur khilao,Bass khussh raho is my mission. I am...

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Maharashtrian Pasta

Maharashtrian Pasta recipe - How to make Maharashtrian Pasta

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