Vidarbha, Maharashtra

Patodi rassa

Name: Patodi rassa
Total time: 1 h
Yield: 4 servings
Cuisine: Varhadi
Ingredients: 1 1/4 cups besan (chickpea flour, gram flour); 1/2 tsp ajwain (carom seeds); 3/4 tsp turmeric (ground turmeric); 1 tbsp red chilli powder (indian red chili powder); 3 cups water; 2 medium sliced onion; 1/4 cup dry coconut desiccated coconut (unsweetened shredded coconut); 2 tsp poppy seeds (white poppy seeds); 8 cloves garlic; 1 inch ginger; Whole spices, cinnamon, cloves, black cardamom; 1 tbsp coriander seeds; 1 tsp cumin seeds; 3 1/2 tbsp cooking oil (vegetable oil); a handful coriander leaves (cilantro); Salt, to taste

Besan squares in a fiery Varhadi gravy. Nagpur heat, no meat needed.

60 minTime

11 gProtein each

hotSpice

Vidarbha's vegetarian rassa2 chapters · 1 min read

Make it your way

Grandma's waySaoji style, with the red tarri on top.

The original

363kcalsame

11 gproteinsame

9 gfibresame

60minutessame

Per serving, worked out from the ingredient table.

Ingredients

Besan (chickpea flour, gram flour)1¼ cups

Ajwain (carom seeds)½ tsp

Turmeric (ground turmeric)¾ tsp

Red chilli powder (indian red chili powder)1 tbsp

Water3 cups

Onion2 medium, sliced

Desiccated coconut (unsweetened shredded coconut)¼ cup dry coconut

Poppy seeds (white poppy seeds)2 tsp

Garlic8 cloves

Ginger2.5 cm

Whole spicescinnamon, cloves, black cardamom

Coriander seeds1 tbsp

Cumin seeds1 tsp

Cooking oil (vegetable oil)3½ tbsp

Coriander leaves (cilantro)a handful

Saltto taste

Method

5 steps

1For the patodi, whisk besan with 1 cup water, ajwain, a pinch each of turmeric and chilli and salt. Cook in a pan with 1 tsp oil, stirring, until it forms a thick dough that leaves the sides.
2Spread it 1 cm thick on a greased plate, cool and cut into diamonds.
3Dry roast the coconut, poppy seeds, coriander and cumin seeds and whole spices. Fry the onions in 1 tbsp oil until dark brown. Grind all with garlic and ginger to a paste.
4Heat the rest of the oil, add the paste, the rest of the turmeric and chilli and fry until oil floats on top. Add the remaining water and salt and boil 8 minutes.
5Slide in the patodi pieces and simmer 3 minutes. Finish with coriander and serve with chapati or bhakri.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Vidarbha, Maharashtra

Patodi rassa

Besan squares in a fiery Varhadi gravy. Nagpur heat, no meat needed.

60 minTime

11 gProtein each

hotSpice

Vidarbha's vegetarian rassa2 chapters · 1 min read

Make it your way

Grandma's waySaoji style, with the red tarri on top.

The original

363kcalsame

11 gproteinsame

9 gfibresame

60minutessame

Per serving, worked out from the ingredient table.

Ingredients

Besan (chickpea flour, gram flour)1¼ cups

Ajwain (carom seeds)½ tsp

Turmeric (ground turmeric)¾ tsp

Red chilli powder (indian red chili powder)1 tbsp

Water3 cups

Onion2 medium, sliced

Desiccated coconut (unsweetened shredded coconut)¼ cup dry coconut

Poppy seeds (white poppy seeds)2 tsp

Garlic8 cloves

Ginger2.5 cm

Whole spicescinnamon, cloves, black cardamom

Coriander seeds1 tbsp

Cumin seeds1 tsp

Cooking oil (vegetable oil)3½ tbsp

Coriander leaves (cilantro)a handful

Saltto taste

Method

5 steps

1For the patodi, whisk besan with 1 cup water, ajwain, a pinch each of turmeric and chilli and salt. Cook in a pan with 1 tsp oil, stirring, until it forms a thick dough that leaves the sides.
2Spread it 1 cm thick on a greased plate, cool and cut into diamonds.
3Dry roast the coconut, poppy seeds, coriander and cumin seeds and whole spices. Fry the onions in 1 tbsp oil until dark brown. Grind all with garlic and ginger to a paste.
4Heat the rest of the oil, add the paste, the rest of the turmeric and chilli and fry until oil floats on top. Add the remaining water and salt and boil 8 minutes.
5Slide in the patodi pieces and simmer 3 minutes. Finish with coriander and serve with chapati or bhakri.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Patodi rassa

Make it your way

Ingredients

Method

Patodi rassa

Make it your way

Ingredients

Method

Make it a meal