- Serves: 3 - 5
- Prep Time: 20 Minute
- Cooking: 20 Minute
Patoda Amti is a traditional Maratha Curry, typical to Northern Maharashtra regions of Khandesh and Nashik.The curry is unique due to the neutral tasting Patoda, which is a wadi or a savoury cake made with steamed besan batter which is then compacted on a flat surface, cooled and cut into diamond shape. This is then served in a spicy curry flavoured with kala masala. Patoda Amti tastes best with a hot Bajra Bhakri and raw onions. Making the Patoda might be a bit tricky, since, just like in case of khandvi, you need to know just when to stop the cooking and transfer the batter over the plate.too early, your Patoda will be raw, and too late, you ll get all lumps in your Patoda. The trick is to keep stirring the batter,smoothing it out to prevent lumps and once it begins to stick together in a single lump to the spoon, immediately transfer and compact the batter over a flat surface. This is my Mother In Law’s traditional recipe and it took me some time to perfect it and understand the proportions. Nevertheless, the end product is worth all the effort, especially, when you see your family savor the dish till the last serving!
- For making Patoda's, Heat a tsp oil in a kadhai and crackle mustard cumin seeds. Add turmeric powder,along with 1 Cup hot water. Add salt and bring to boil. Now add besan and mix till smooth. Keep stirring the mixture on medium heat for 10-15 mins
- Once the mixture leaves the sides, transfer over clean kitchen platform or over inverted plate greased with oil and quickly press uniformly using a rolling pin or back of a bowl till the thickness of 5 mm, or that of a kaju katli.
- Heat a tawa with 1 tsp oil and roast onions , along with garlic and ginger till neatly browned. Add grated khopra or dry coconut till browned. Cool and grind to a fine paste slong with coriander.
- For the curry,heat a tbsp oil in a kadhai and crackle cumin seeds. Add the ground masala and fry on medium heat untill til leaves oil. Now add turmeric powder, red chilli powder and kala masala and fry for 1 min. Add 1 cup water and bring to a boil.
- In individual bowls, place 2-3 patodas and pour hot curry and serve immediately with hot Bajra Bhakris and onions.
- Tips for making Patoda: Use a whisk to remove any lumps in besan mixture and all through cooking it.
- once the besan mixture leaves the sides, immediately tip it oer greaased plate. flattening and making the patodas has to be quick before the mixture sets or starts getting lumpy.
- On special occasions ,patodas are also stuffed with a mixture of dry grated coconut,sesame/til and coriander leaves.
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