गव्हाची उकडपेंडी (Wheat Flour Ukadpendi) – Traditional Maharashtrian Style

Step 1: Prepare Water and Oil

Heat 3 cups of water in a separate pot on a side burner. In a large pan, add 3/4 cup of cooking oil and heat it.

Step 2: Fry Peanuts

Add 3 tablespoons of peanuts to the hot oil and fry until they are crispy and slightly browned. Remove the fried peanuts and set aside.

Step 3: Prepare Tempering

In the remaining oil, add 1/2 teaspoon of mustard seeds and let them splutter. Then add 1/2 teaspoon of cumin seeds. Add 2 finely chopped green chilies and 1 large finely chopped onion (or 2 small onions). Sauté until the onion turns light pink and translucent.

Step 4: Add Curry Leaves and Flour

Add 10-12 curry leaves to the pan. Immediately add 1 cup of wheat flour and 2 tablespoons of coarse semolina. Mix well.

Step 5: Roast Flour Mixture

Roast the flour mixture on a very low flame for about 5-7 minutes, stirring continuously, until it becomes fragrant and the oil starts to separate from the mixture. The color of the flour will also change slightly.

Step 6: Add Spices

Add 1/4 teaspoon of turmeric powder and 1 teaspoon of red chili powder to the roasted flour mixture. Mix thoroughly until the spices are well incorporated and the mixture turns a uniform orange color.

Step 7: Add Water and Seasonings

Gradually add about 2 cups of the hot water to the flour mixture, stirring constantly to prevent lumps. Add salt to taste, 2 tablespoons of tamarind pulp, and 1 tablespoon of sugar. Mix everything well until combined.

Step 8: Steam and Finish

Add a small amount of fresh chopped coriander. Cover the pan with a lid and let it steam on a very low flame for 2 minutes to allow the flavors to meld and the flour to cook completely. After 2 minutes, remove the lid and add the previously fried peanuts. Mix gently.

Step 9: Serve

Transfer the Ghavachi Ukadpendi to a serving plate. Garnish with more fresh coriander and grated coconut (if desired). Serve hot with curd or pickle.

• Roast the wheat flour and semolina thoroughly on low flame until fragrant and oil separates to ensure a non-sticky, fluffy ukadpendi.

• Adjust the amount of water based on desired consistency; use less for a drier, more crumbly texture and more for a softer dish.

• Add red chili powder after the flour is roasted to prevent it from burning and altering the taste.

• Serve with plain curd (yogurt) or a pickle.

• For a sweeter taste, increase the amount of sugar. For more tang, increase tamarind pulp.