Patwadi Rassa; A Delightful Explosion Of Maharashtrian Flavours
Image Credit: patwadi rassa/

India is a land of diverse cultures, religions, and languages, and this diversity is also reflected in its cuisine. The food in India is as diverse as its people, with each region having its own unique culinary traditions and flavours. There are a plethora of regional cuisines in India, each with its own distinctive characteristics, ingredients, and cooking techniques. For example, in North India, the cuisine is heavily influenced by Mughlai and Punjabi cuisine, with dishes like biryani, tandoori chicken, and butter chicken being popular. The food in South India, on the other hand, is characterized by the use of coconut, curry leaves, and tamarind, and dishes like dosa, idli, and sambar are popular. Similarly, the cuisine of West India is influenced by the coastal region, with seafood being a prominent feature of dishes. The food in East India is heavily influenced by Bengali cuisine, with dishes like macher jhol (fish curry) and roshogolla (sweet dish) being popular.

Maharashtrian cuisine is the traditional cuisine of the state of Maharashtra in western India. It is one of the most diverse and flavorful cuisines in India, with a rich history and a wide variety of dishes that reflect the state's diverse cultures and regions. The history of Maharashtrian cuisine dates back to ancient times when the region was ruled by dynasties like the Satavahanas, Rashtrakutas, and Marathas. Each dynasty had its own unique cuisine, which was influenced by the region's climate, geography, and cultural traditions. The cuisine of Maharashtra is heavily influenced by the coastal Konkan region, which has a rich seafood tradition. However, the cuisine also features a range of vegetarian and non-vegetarian dishes, including meat and poultry. The use of spices, herbs, and other ingredients like peanuts, coconut, and tamarind is a hallmark of Maharashtrian cuisine, which gives it a unique and distinct flavour. 

Patwadi Rassa is a traditional Maharashtrian dish that has a rich history and cultural significance in the western Indian state of Maharashtra. The dish is believed to have originated in the Malvan region of Maharashtra, which is known for its coastal cuisine and use of fresh seafood and spices. The term "Patwadi" refers to the gram flour-based flatbread that is used to make this dish. Gram flour, also known as besan, is a staple ingredient in Maharashtrian cuisine and is used to make a wide range of dishes, from snacks like bhajiyas and vadas to main courses like sabzis and gravies. The dish is typically made by rolling out the gram flour dough into thin flatbreads, which are then cut into small pieces and cooked in a flavorful tomato-based gravy. The gravy is made by sautéing onions, garlic, and ginger in oil, and then adding tomatoes and a blend of spices, including turmeric, red chilli powder, cumin, and coriander. The addition of coconut milk gives the gravy a creamy texture and a unique flavour.

patwadi rassa/

Patwadi Rassa is often served with steamed rice or bhakri, a type of flatbread made from millet or sorghum flour. The dish is popular among both vegetarians and non-vegetarians and can be made with a variety of ingredients, including chicken, fish, or vegetables. The history of Patwadi Rassa is deeply intertwined with the cultural heritage of Maharashtra. It is a dish that has been passed down from generation to generation, with each family putting their own unique spin on the recipe. Today, it is a beloved dish that is enjoyed across the state and beyond and has become a symbol of Maharashtra's rich culinary tradition.

The taste of Patwadi Rassa is a delightful explosion of flavours that will tantalize your taste buds. The dish has a unique blend of spices and ingredients that come together to create a spicy, tangy, and creamy flavour profile. The gram flour-based flatbread that is used to make the dish has a slightly nutty flavour and a chewy texture, which is complemented by the creamy and coconut-y flavour of the gravy. The gravy is infused with a blend of spices, including turmeric, red chilli powder, cumin, and coriander, which add depth and complexity to the dish. The tanginess of the tomatoes in the gravy cuts through the creaminess of the coconut milk, creating a balanced and satisfying flavour. The dish has a subtle sweetness that comes from the coconut milk and the onions used in the gravy, which rounds out the overall flavour profile. The dish has a medium level of spiciness, which can be adjusted according to your taste preferences. If you prefer a milder version, you can reduce the amount of red chilli powder or use a mild variety of chilli powder.

Here's how you can make patwadi rassa at home-


For Patwadi:

  • 1 cup gram flour (besan)
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • Salt to taste
  • Water as required

For Rassa:

  • 2 medium-sized onions, chopped
  • 4-5 garlic cloves, minced
  • 1-inch ginger, grated
  • 2 medium-sized tomatoes, chopped
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • Salt to taste
  • 1/2 cup coconut milk
  • 3-4 tablespoons oil
  • Water as required


  • To make the patwadi, mix gram flour, turmeric powder, red chili powder, salt, and water in a bowl to form a smooth dough.
  • Roll out the dough into thin, flat circles and cut them into small diamond-shaped pieces.
  • Heat a non-stick pan and place the diamond-shaped pieces of dough on the pan. Cook them on medium heat until they turn golden brown and crispy.
  • Remove the patwadi from the pan and keep aside.
  • To make the rassa, heat oil in a pan and add chopped onions, minced garlic, and grated ginger. Sauté until the onions turn translucent.
  • Add chopped tomatoes, turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well and cook for 5-7 minutes or until the tomatoes are soft and mushy.
  • Add water to the mixture and bring it to a boil. Reduce the heat and simmer for 10-15 minutes or until the mixture thickens.
  • Add coconut milk to the mixture and cook for 2-3 minutes.
  • Add the patwadi to the mixture and let it simmer for another 2-3 minutes.
  • Garnish with chopped coriander leaves and serve hot with steamed rice or bhakri.