Patvadya are spiced slices of chickpea flour that are popularly consumed with red rassa (spicy curry). First, mustard seeds are tempered and then asafoetida, cumin seeds, ginger-garlic paste, green chilli paste, turmeric powder, water and salt are stirred in and brought to a boil. Chickpea flour and coriander leaves are then stirred in and heated until the dough is well cooked. The dough is flattened onto a greased vessel and allowed to cool until it is ready to be cut into slices.
© Pravin Masalewale, 2020