PATODYACHI BHAJI / PATVADYACHI BHAJI

Patodi rassa bhaji recipe is Maharshtrian recipe with gram flour vadi and taste is awesome. It is typical Marathi racipe which is made made in different parts of Maharashtra with little variation in rassa. Rassa means the red and spicy gravy base of patodi bhaji. I love all the variations and you may find one another variation in my blog only. Patodyachi/ Patodichi bhaji -whether it’s a one of the lazy weekends or cool rainy day and not in a mood to cook rice, roti, sabzi but looking for something quick yet spicy, tasty and chatpata then what else would be a great dish? A perfect meal. It is a very famous dish in Khandesh and Vidarbha region of Maharashtra. The recipe is quiet similar to the recipe of Shev Rassa Bhaji which is also there is my blog. But if you are looking for some variation then you can make it like this way. Not many people know this rassa bhaji recipe but it is easy, simple recipe which tastes so delicious when eaten with jawar bhakri or chapatti. In old days, people used to make the onion paste on Pata-Varvanta [Sil-Batta], and the taste is never comparable with the masala paste which is made in mixer.There are many variations of this bhaji. In Nagpur style rassa bhaji, khus-khus / poppy seeds are used in gravy paste. Onion and coconut paste is must in the gravy but never add tomatoes in the gravy if you want to make an Authentic Maharashtrian style. Here I added kala masala which is homemade by made by mom, but you can use Khandeshi kala masala, Kolhapuri garam masala or any garam masala for this recipe. In another version we used to add raw patodi in rassa which takes little more time to cook and if you boil it with rassa for long time it will not taste good. Here in this recipe, I cooked and prepared the patodi seperately and added to rassa when it starts to boil. So here is the Patodi Rassa Bhaji recipe which I have tried to expalin with step-by-step recipe. Hope you like it. If yes then try it out and share your suggestions if any.  

 

INGREDIENTS:

For PATODI:

1 Cup Gram Flour [ Besan ]

5-6 cloves Crushed Garlic

Pinch of Asafoetida

2 teaspoon Red Chilli Powder

½ teaspoon Turmeric

Salt as needed

1 teaspoon Cumin Seeds

Chopped Coriander [for garnishing]

Grated Coconut [for garnishing]

Water as needed [about 2 cup]

For GRAVY:

2-3 tablespoon Onion Paste [recipe already shared in bharli vaangi]

2 teaspoon Red Chilly Powder

½ teaspoon Turmeric

Salt per taste

2 teaspoon Dry Coriander Powder

2 teaspoon Kala Masala/ Goda Masala /Garam Masala

2 tablespoon Oil

Water for gravy

METHOD:

How to make the Patodi / Besan Vadi:

STEP 1 – Heat 2 teaspoon oil, and crackle cumin seeds.

STEP 2 – Add roughly crushed garlic and cook for few seconds.

STEP 3 – Then add the dry spice powders in it, roast for 1-2 seconds and add water in it.

STEP 4 – When the water starts to boil,

add gram flour in it and mix it well with water.

STEP 5 – Mix it and cook it till it get thickened with continuously stirring it.Try to remove the lumps if any.

STEP 6 – Cover it and cook for 3-4 minutes. Open the lid and give a nice stir and cook again for 3-4 minutes on low flame. 

Turn off the heat and transfer the gram flour mixture on a greased plate.

STEP 7 – Spread it evenly and allow it to cool.

STEP 8 – Cut into square shape pieces.

Garnish them with chopped coriander and grated coconut.

Your patodi is ready.

For making Gravy:

STEP 1 – Heat 2 tablespoon oil in a pan.  

STEP 2 - Add the onion –coconut paste .

Saute it well until oil starts coming out of it.

STEP 3 - Now add all the spices,

roast well and mix it well.

STEP 4 - Add sufficient water for gravy.

 Let the gravy boil on low flame.

STEP 5 – Once desired consistency is achieved and gravy is cooked properly, switch off the heat.

 Garnish with chopped coriander and serve.

STEP 6 - While serving put the patodi and curry separately in a plate. At the time of having it, add the patodi in the curry/ gravy and then have it. 

            Serve hot with chapatti / bhakri /rice and slices of onion and lemon.

   NOTES: * Before adding vadi/patodi , gravy is more thin but after adding them and it will get thicker . So make the gravy little thinner side.