Modak Amti is a traditional savoury dish from Maharashtra. Chef Pankaj Bhadouria shares the recipe of this unique dish.
Preparation Time
10-15 Min
Cooking Time
10-20 Min
Meal Type
main course
Difficulty
MEDIUM
For Modak
1 cup gram flour
salt to taste
1 tsp turmeric powder
1 tsp red chilli powder
2 tbsp oil
water as required
For Modak stuffing
6-7 garlic cloves
5-6 roasted peanut powder
1 tbsp red chilli powder
salt to taste
For Amti
1 cup dried coconut powder
1 tbsp oil
2 chopped onions
6-7 garlic cloves
salt to taste
1 tbsp turmeric powder
2 tbsp red chilli powder
1 tbsp coriander powder
1 tsp garam masala powder
water as required
2 tbsp oil
1 tsp red chilli powder
water as required
In a bowl, mix gram flour, salt, turmeric powder, red chilli powder, oil and some water to make a smooth tight dough.
In a mixer jar grind 6-7 garlic cloves, roasted peanuts, red chilli powder into a coarse masala mixture.
Take a little dough, roll it into a ball, flatten it well, shape the edges into a flower pattern, put a spoonful of the masala mixture onto the dough and seal it.
In a kadhai, roast the dried coconut powder.
Heat oil in a pan, and add chopped onions, chopped garlic, salt, turmeric powder, red chilli powder, coriander powder, garam masala powder and saute.
Once the mixture cools down, add the roasted dried coconut powder and grind the mixture into a paste by adding little water.
Heat oil in a kadhai, and add red chilli powder, prepared masala and cook on low flame till oil comes on top.
Add water and bring the amti to a boil. Add the modaks, cover and cook for 5 minutes. Serve hot.
Modak Amti is a unique gravy dish from the Khandesh region of Maharashtra in which the modaks are savoury, not sweet. In this recipe, modaks are made with besan (gram flour) and are stuffed with a spicy filling. Gravy is made from onions, dry coconut and garam masala and then the modaks are dumped into this spicy gravy.
Modak Amti is a zesty, mouthwatering delicacy that tastes best with hot bhakri or chapati.
