Maskachi Bhaji
A rustic Maharashtrian curry where onions and garlic are coarsely crushed, creating a unique texture. This savory, tangy, and slightly sweet dish made with chickpea flour is a quick and comforting meal, best enjoyed with bhakri or rice.
For 4 servings
6 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Onion-Garlic Base
- b.In a mortar and pestle or a chopper, combine the roughly chopped onions, garlic cloves, and green chilies.
- c.Crush them coarsely until you have a chunky, uneven mixture. Avoid making a fine paste; the texture is crucial for this dish. This should take about 2-3 minutes.
- 2
Step 2
- a.Create the Besan Slurry
- b.In a medium bowl, add the besan (chickpea flour).
- c.Gradually pour in 1 cup of water while whisking continuously to create a smooth, lump-free slurry. Set this aside for later.
- 3
Step 3
- a.Temper and Sauté
- b.Heat oil in a heavy-bottomed pan or kadai over medium heat.
- c.Once the oil is hot, add the mustard seeds and let them splutter, which takes about 30 seconds.
- d.Add the cumin seeds and asafoetida (hing), and sauté for another 15-20 seconds until fragrant.
- e.Add the crushed onion-garlic-chili mixture to the pan. Sauté for 6-8 minutes, stirring occasionally, until it turns light golden brown and the raw aroma disappears.
- 4
Step 4
- a.Build the Gravy
- b.Add the turmeric powder, red chili powder, and goda masala to the pan. Stir well and cook for 1 minute until the spices are aromatic.
- c.Reduce the heat to low. Slowly pour in the prepared besan slurry, stirring constantly and vigorously to prevent any lumps from forming.
- d.Once the slurry is fully incorporated, add the remaining 1 cup of water, salt, tamarind paste, and jaggery. Mix everything together thoroughly.
- 5
Step 5
- a.Simmer and Finish
- b.Add the coarsely crushed roasted peanuts and stir to combine.
- c.Increase the heat to medium and bring the mixture to a gentle boil.
- d.Cover the pan, reduce the heat to low, and let it simmer for 7-10 minutes. Stir occasionally to prevent it from sticking to the bottom.
- e.The bhaji is cooked when the gravy has thickened and you see a slight sheen of oil on the surface, indicating the besan is fully cooked.
- 6
Step 6
- a.Garnish and Serve
- b.Turn off the heat. Garnish generously with freshly chopped coriander leaves.
- c.Serve hot with jowar bhakri, chapati, or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The coarse, crushed texture of the onion and garlic is the soul of this recipe. Do not grind it into a fine paste.
- 2Always add the besan slurry on low heat and stir continuously to ensure a smooth, lump-free gravy.
- 3Goda masala provides the authentic Maharashtrian flavor. If unavailable, use garam masala with a pinch of cinnamon and clove powder.
- 4The bhaji thickens as it cools. Adjust the consistency with a little hot water if needed before serving.
- 5Balance the sweet and tangy flavors by adjusting the amount of jaggery and tamarind to your personal preference.
Adapt it for your goals.
Vegetable Addition
Add drumstick pieces or small brinjals while sautéing the onion mixture for a more substantial curry. Adjust simmering time accordingly.
Flavor ProfileFlavor Profile
For a spicier version, increase the green chilies or add a slit dry red chili to the tempering. For a tangier taste, add a little more tamarind paste.
GarnishGarnish
Garnish with freshly grated coconut along with coriander for a coastal Maharashtrian touch.
Why this is on our healthy list.
Rich in Plant-Based Protein
Besan (chickpea flour) is an excellent source of vegetarian protein, which is essential for muscle repair, growth, and overall body function.
Good for Digestion
The combination of high fiber from onions and besan, along with digestive spices like cumin and asafoetida, helps promote healthy digestion and gut health.
Provides Essential Nutrients
This dish is a good source of nutrients from its diverse ingredients. Onions and garlic provide antioxidants, while peanuts offer healthy fats and minerals like magnesium.
Frequently asked questions
Maskachi Bhaji is a traditional Maharashtrian curry made from a base of coarsely crushed onions and garlic, thickened with besan (chickpea flour). Its name comes from the Marathi word 'maskane', which means to crush or mash.