Maswadi Recipe- Sesame, Coconut & Peanut Stuffed Dumplings

Last Updated on 2 months by Neha Deshmukh

Maswadi Recipe: Sesame, Coconut & Peanut Stuffed Dumplings

Introduction

Oh, Maswadi! This is a recipe that instantly transports me back to my grandmother’s kitchen. I remember watching her expertly roll these little dumplings, the aroma of toasted sesame seeds and spices filling the air. It’s a bit of a project, I won’t lie, but the explosion of flavors in every bite is so worth it. These aren’t your everyday Indian snacks; they’re a little pocket of Gujarati goodness, and I’m thrilled to share my version with you.

Why You’ll Love This Recipe

Maswadi are these wonderfully savory dumplings, stuffed with a fragrant blend of roasted sesame seeds, coconut, and peanuts. They’re then steamed and served with a tangy, subtly spiced curry. It’s a delightful combination of textures and tastes – crunchy, soft, spicy, and sweet all at once! Plus, making them is a fun, hands-on experience.

Ingredients

Here’s what you’ll need to create these delicious Maswadi:

• 1 cup sesame seeds
• 1 cup unsweetened shredded coconut
• 1 cup raw peanuts
• 1 teaspoon poppy seeds
• 2 teaspoons oil (for roasting)
• 1 medium yellow onion
• 10 garlic cloves
• 1 cup cilantro, roughly chopped
• 3 teaspoons kosher salt (plus 2 tsp for dough & curry)
• 1 teaspoon ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 2 teaspoons Kashmiri red chili powder (adjust to your spice preference!)
• 1 teaspoon garam masala
• 2 teaspoons Mom’s Garam Masala (more on this later!)
• 2 cups gram flour (sifted)
• 2 ½ cups water (divided – 2 cups for dough, ½ cup for curry)
• 2 tablespoons oil (for curry)
• 1 teaspoon asafetida (hing)
• 1 medium red onion
• 1 cup roasted grated coconut
• 1 inch ginger, roughly chopped
• 5 garlic cloves
• 1 cup cilantro, roughly chopped (for curry)
• 1 teaspoon turmeric (for curry)
• 2 teaspoons Kashmiri red chili powder (for curry)
• 1 teaspoon ground cumin (for curry)
• 2 teaspoons ground coriander (for curry)
• 1 tablespoon Mom’s Garam Masala (for curry)
• 2 tablespoons cilantro (for garnish)
• 1 teaspoon sesame seeds (for garnish)

Ingredient Notes

Let’s talk ingredients! This recipe really shines because of the blend of flavors.

• Sesame Seeds, Coconut & Peanuts: Roasting these is key. It brings out their natural sweetness and aroma. Don’t skip this step!
• Mom’s Garam Masala: This is a special blend my mother always made. It’s a little warmer and more fragrant than store-bought. I’ll share a little more about it in the FAQs. If you don’t have it, you can substitute with a good quality garam masala, but it won’t be quite the same.
• Asafetida (Hing): This has a pungent smell, but it adds a wonderful savory depth to the curry. A little goes a long way!
• Kashmiri Red Chili Powder: This adds color and mild heat. Feel free to adjust the amount depending on how spicy you like things.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Roast the Goodness: First, dry roast the sesame seeds, coconut, peanuts, and poppy seeds separately in a pan until they’re fragrant and lightly golden. Be careful not to burn them! Let them cool completely.
2. Sauté the Aromatics: Heat 2 teaspoons of oil in a pan. Sauté the yellow onion until it’s translucent. Add the garlic and cilantro and cook for another 2 minutes until fragrant. Let this mixture cool down too.
3. Make the Stuffing: Grind the roasted sesame seeds, coconut, peanuts, and poppy seeds together. Add the cooled onion mixture and all the spices (cumin, coriander, turmeric, Kashmiri chili powder, garam masala, and Mom’s Garam Masala). Mix well to form a stuffing.
4. Prepare the Dough: In a separate bowl, mix the gram flour, 2 teaspoons salt, and turmeric. Gradually add 2 cups of water, mixing continuously to form a smooth, pliable dough. Add a little more water if needed. Heat 2 tablespoons of oil in a pan and add the asafetida. Once it splutters, pour it over the dough. This adds a lovely flavor!
5. Assemble the Maswadi: Spread the dough on a damp cloth. Spread the stuffing evenly over the dough. Carefully roll it up tightly like a Swiss roll. Using a knife, slice the roll into 1-inch pieces.
6. Make the Curry: Heat 2 tablespoons of oil in a pan. Sauté the red onion, roasted grated coconut, ginger, garlic, and cilantro until softened. Blend this mixture into a smooth paste. Add the turmeric, Kashmiri chili powder, cumin, coriander, Mom’s Garam Masala, and 2 teaspoons of salt. Cook for a few minutes until fragrant.
7. Simmer & Serve: Add 2 ½ cups of water to the curry paste and bring to a simmer. Gently add the maswadi to the simmering curry and cook for about 10-15 minutes, or until they float to the surface. Garnish with fresh cilantro and sesame seeds. Serve hot!

Expert Tips

• Don’t overcrowd the pan when roasting the seeds and coconut. Roast in batches for even toasting.
• Make sure the stuffing isn’t too wet, or it will be difficult to roll.
• If the dough is too sticky, add a little more gram flour. If it’s too dry, add a little more water.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: Gram flour is gluten-free, so this recipe is already suitable for those avoiding gluten.
• Spice Level Adjustment: Reduce the amount of Kashmiri chili powder for a milder flavor, or add a pinch of cayenne pepper for extra heat.
• Regional Variations: My friend’s grandmother, originally from Maharashtra, adds a touch of green chili paste to the stuffing for an extra kick. In Gujarat, some families add a little bit of grated mango to the curry for a sweet and tangy flavor.

Serving Suggestions

Maswadi are best served hot with the accompanying curry. They make a wonderful snack, appetizer, or even a light meal. A side of plain yogurt or raita complements the flavors beautifully.

Storage Instructions

Leftover maswadi can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop. The curry can also be stored separately.

FAQs

• What is ‘asafetida’ and where can I find it? Asafetida, or hing, is a resin with a strong, pungent smell. It’s used as a digestive aid and adds a unique savory flavor to Indian dishes. You can find it in Indian grocery stores or online.
• Can I make the stuffing ahead of time? Absolutely! You can make the stuffing a day or two in advance and store it in an airtight container in the refrigerator.
• What is the best way to roll the maswadi to prevent cracking? Make sure the dough is well-kneaded and pliable. Using a damp cloth helps prevent it from drying out and cracking.
• Can I freeze the uncooked maswadi? Yes, you can! Place the uncooked maswadi on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag. Cook directly from frozen, adding a few extra minutes to the cooking time.
• What is ‘Mom’s Garam Masala’ and can I substitute it? It’s a special blend my mom used to make with extra cloves and cardamom. You can substitute with a good quality store-bought garam masala, but it won’t have the same depth of flavor.