Ganpati Special Modak Curry | Modakchi Amti | Savoury Modak Recipe

Ingredients

• 1 ½ cup Gram flour
• ½ cup Wheat flour
• Salt to taste
• ½ tsp Sugar
• ½ tsp Turmeric powder
• Water as required
• ½ tbsp Oil
• 1 ⅓ cup Dry Coconut (grated)
• 2 tbsp Poppy seeds
• 2 tbsp White Sesame seeds
• ¾ cup Roasted Peanuts
• 1 ½ tsp Degi Red Chilli powder
• ¼ tsp Asafoetida, Asafoetida
• 1 tsp Dry Mango powder, amchur (dry mango powder) powder
• Salt to taste
• 1 tbsp Prepared Gravy
• 1 ½ inch Ginger (peeled & roughly chopped)
• 4-5 no. Green Chillies (less spicy & roughly chopped)
• 1 ½ cup Curd (beaten), curd (yogurt)
• 1 tsp Turmeric powder
• Salt to taste
• 2-3 tbsp Oil
• ½ tsp each small Mustard seeds & Cumin seeds, small rai and jeera
• 1-2 sprig Curry leaves
• A pinch of Asafoetida
• Prepared Ginger Green Chilli paste
• Prepared curd mixture
• 1 heaped tsp Degi Red Chilli powder
• 1 heaped tsp Coriander powder
• Little water
• 1 cup Water
• Prepared modaks, prepared modaks
• 1 heaped tbsp Prepared Stuffing
• 1 heaped tbsp Coriander leaves with Stems (finely chopped)
• Oil for greasing
• 1 no. Green Chilli (cut into diagonally), Green Chilli
• Coriander sprig, coriander leaves

Steps

1. In a bowl, add gram flour, wheat flour, salt to taste, sugar, turmeric powder, water as required and knead into a semi-soft dough.
2. Cover and set the dough aside to rest.
3. Divide the dough into a medium, lemon- size portion.
4. Take a modak mould and lightly grease it with oil. Place the rolled dough inside the mould and gently press it to create a cavity in the center.
5. Fill the cavity with the prepared stuffing and seal the edges tightly.
6. Scrape off any excess dough and press the mould firmly to give the modak a neat, defined shape.
7. Carefully demould the modak and transfer it to a tray.
8. Repeat the process with the remaining dough and stuffing. Keep the shaped modaks aside for further use.
9. Heat a pan and add the grated dry coconut. Roast for 4–5 minutes, or until the coconut turns light brown.
10. Transfer the roasted coconut to a bowl and lightly crush it to make a coarse powder. Set aside.
11. In the same pan, add the poppy seeds, white sesame seeds, and roasted peanuts. Roast them for a few minutes until aromatic.
12. Transfer the roasted mixture to a tray and allow it to cool completely.
13. Once cooled, transfer the mixture to a mixer-grinder jar and grind into a fine powder.
14. Transfer the powder to a bowl. Add the roasted coconut, degi red chilli powder, a pinch of asafoetida, dry mango powder, salt to taste, and the prepared gravy.
15. Mix everything well until evenly combined.
16. Keep the stuffing aside for further use.
17. In a mortar pestle, add ginger, green chillies and grind it into the coarsely paste.
18. Keep it aside for further use.
19. In a bowl, add curd, turmeric powder, salt to taste and give it a good mix.
20. Keep it aside for further use.
21. Heat oil in a handi. Once hot, add mustard seeds, cumin seeds, curry leaves, and a pinch of asafoetida. Let them splutter.
22. Add the prepared ginger-green chilli paste and sauté for a minute.
23. Add the prepared curd mixture and cook until the masala is well cooked and the oil separates.
24. Add degi red chilli powder, coriander powder and water. Mix well and let the gravy simmer for a few minutes.
25. Add the prepared modaks, prepared stuffing, and coriander leaves along with the tender coriander stems. Cover with a lid and cook for another 7–8 minutes.
26. Transfer the prepared dish to a serving bowl or dish. Garnish with green chilli and a sprig of coriander.
27. Serve hot with steamed rice