Maswadi

In a medium pan, roast sesame seeds on medium heat until the aromatic and reserve

In the same pan, roast shredded coconut until the light golden brown and reserve along with sesame seeds

Next, roast peanuts until lightly golden. Add to reserved sesame seeds and coconut.

Roast poppy seeds just until heated through. Allow all four roasted ingredients to cool down.

Heat oil in the same pan over medium heat. Add onions and saute until translucent. Add garlic and saute for another minute. Turn off the heat add cilantro and mix well.

Add sesame seeds, coconut, and peanuts to the blender jar. Pulse a few times to grind coarsely.

Add sauteed onion, garlic, and cilantro to the blender jar along with salt, ground cumin, ground coriander, turmeric, red chili powder, and garam masala(s). Pulse a few times until everything is mixed. This is the spicy filling to stuff inside the Maswadi.

Mix gram flour with water and mix well with a whisk to form a smooth batter.

Heat oil in a medium saucepan and add asafetida. Adjust the heat to the lowest and allow the pan to cool down a bit.

Slowly add the gram flour batter and keep stirring continuously to avoid any lumps. Once the mixture becomes slightly thick close the lid and cook on low heat for 3 to 4 minutes. Keep the lid closed for 5 minutes.

Lightly dampen a cheesecloth and spread it on the counter or a wooden cutting board. Place half of the hot dough on the cloth and spread it to a thin layer using a silicone spatula or your fingers. You can also use a well-greased rolling pin to roll it thin. Evenly spread a layer of the spiced filling over the rolled dough.

Using the ends of the cheesecloth start folding the outer layer over the filling making it into a roll with the spicy filling inside. Keep pressing the sides sealing the filling tightly inside the roll. See the detailed video for this technique.

Next, carefully remove the cheesecloth and cut the roll into 1-inch pieces (wadi). Garnish with more cilantro and sesame seeds.

Heat oil in a medium saucepan over medium heat. Add onion and saute until golden brown. Then add coconut and roast for another 2 to 3 minutes or until the coconut starts to turn light brown.

Add ginger, garlic, and cilantro and mix well. Turn the heat off.

Allow to cool down and then grind to a fine paste.

Heat oil in the same pan and add the ground masala paste. Mix well. Add turmeric, ground cumin, ground coriander, chili powder, garam masala, and salt. Mix well. Cook for 5 minutes. Add water, stir and cook until the curry comes to a rolling boil.