PATVADYACHI BHAJI / AMTI

Patvadyachi bhaji is one of the most delicious and easy Maharashtrian  recipe.  It is a curry made out of simmering patvadya [chickpea flour dumplings] in a mildly spiced curry base. This is very nice option when you don’t have any vegetable in fridge. Once again with a very different spicy curry. This is very famous recipe at my paternal aunt’s place. Her masala preparation is too yummy. At my place it is one of the most favourite dish of my family. It is similar to the shev bhaji  recipe, which I already shared in my blog. For vegetarian people this is one of the option to non-veg which you definitely try. For non-vegetarian also a good choice when craving for spicy curry and not want to have the non-veg. So do try this yummy patvadyachi bhaji and I promise you that you will satisfy your tummy.

INGREDIENTS:

For Gravy:

2 tablespoon Onion-Coconut-Ginger-Garlic Paste

¼ teaspoon Turmeric Powder

2-3 teaspoon Red Chilli Powder

2 teaspoon Dry Coriander Powder

2-3 teaspoon Kala Masala / Garam Masala

Salt as per taste

2 tablespoon Oil

Water for gravy

Chopped Corinader

For Patvadi:

½ Cup Besan Flour / Gram Flour

Water as required

A pinch of Asafoetida

1 teaspoon Turmeric Powder

1 teaspoon Red Chilli Powder

Salt as per taste

¼ teaspoon Cumin Seeds

¼ teaspoon Carom Seeds /Ajwain

A pinch of Asafoetida

METHOD:

For Patvadi:

STEP 1 – Mix all the ingredients for patvadi and make a tight dough.

STEP 2 – Roll a dough on a rolling platform like a chapatti. Keep it thicker than chapatti.

STEP 3 – Cut into diamonds shaped vadies or you can cut into squares with a knife.

Keep these patvadies aside.

For Gravy:

STEP 1 – Heat a wide pan with oil and add the prepared onion-coconut paste in it. Saute it well but don’t burn.

STEP 2 –Then add the dry spices to it

and sauté till it starts leaving oil from sides.

STEP 3 – Now add ½ cup of water and cook for 1 minute

and then add water as per liking consistency. [ keep the consistency thin because after adding the vadies it becomes thick]

STEP 4 – Let the gravy cook and as it starts boiling,

drop the prepared vadies into the gravy and cook till they cooked well.

[ before adding they are soft and smooth but when cooked they become somehow hard than before]. Take a bite to taste if they are done, if not cook for some more time.

STEP 5 – If you think that the gravy consistency is thick then add a little warm water to it and cook for few minutes.

STEP 5 – Add chopped coriander and serve hot.

Serve hot patvadi gravy with chapatti, bhakari or steamed rice, lot of fresh lime juice and with a hand broken onion and enjoy.

NOTE:

*This is how I make my onion-cocnut paste-

Dry roast desiccated  coconut till light brown. Keep separately. Then roast chopped onion with a little oil, sauté it but don’t burn. Keep it aside and let it cool. Now add coconut, onion, garlic cloves and ginger with some coriander sprigs[optional] and grind to a very fine, smooth paste. This paste can be used for various gravies and you may preserve it for at least  8 days in refrigerator. I used this for all my gravy recipes.

*You can also make the vadies by cooking method:[sorry pics are not available for this procedure]

Heat Oil, add in cumin-mustard seeds, asafoetida, turmeric powder, red chilli powder and salt. Then add water. As the water starts boiling, add besan flour. Add that much only that will fit into the water and cook till it create a ball like consistency. Remove from the pan on a greased plate and spread evenly with your hands. When it cools a little, cut into diamond shaped vadies. Cool them completely and remove. Make a gravy separetly and drop this vadies at the time of serving.