Patodi
Patodi (Patwadi) Rassa is a classic vegan dish from the Vidarbha region of Maharashtra. Steamed, set besan (gram flour) cakes are cut into diamonds and dropped into a hot, spicy red rassa of onion, tomato, ginger and garlic just before serving, so they stay firm. A beloved everyday curry served piping hot with bhakri or chapati.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- coriander powder — 1 tsp (ground)
- Ginger — 1 tsp (ground)
- Tomato — 2 piece (chopped)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- salt (optional) (whole)
- onion — 2 piece (chopped)
- Garlic — 1 tsp (ground)
- Turmeric Powder — 0.5 tsp (ground)
Tempering
- Cumin Seeds — 1 tsp (whole)
- oil — 2 tbsp (whole)
Main
- Gram Flour — 150 g (powder)
Method
- Wash and prepare all ingredients for Patodi. Chop vegetables, marinate protein if needed.
- Heat oil in a kadhai or heavy-bottomed pan. Add tempering spices — let them splutter.
- Add chopped onions and sauté until golden brown.
- Add ginger-garlic paste, sauté for a minute until raw smell disappears.
- Add tomatoes and cook until oil separates from the masala.
- Add dry spice powders — turmeric, red chilli, coriander powder. Mix well.
- Add the main ingredient. Mix well and coat with masala.
- Add water as needed. Cover and cook on medium flame until done.
- Adjust salt and spices. Garnish with fresh coriander leaves. Serve hot.
Common questions
- Patodi ko English mein kya kehte hain?
- पतोदि ko English mein Patodi likhte hain.
- Ek plate Patodi mein kitni calories hoti hain?
- 266 kcal per plate.
- Kitna time lagta hai?
- 40 min lagta hai — 15 min taiyari, 25 min pakana.