Khandeshi Specials: Patoda Chi Amti/ Patoda Amti/ Patodyachi Amti

Khandeshi Specials: Patoda Chi Amti/ Patoda Amti/ Patodyachi Amti

By Harshada
  • Serves: 3 - 5
  • Prep Time: 20 Minute
  • Cooking: 20 Minute
  • Calories:




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!  

Ingredients

Directions

  1. 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, u
  2. ngTransfer the hot besan mixture over clean kitchen platform or over inverted plate and press uniformly using a rolling pin or back of a bowl till the thickness of 5 mm, or that of a kaju katli. This step has to be done before the mixture cools and l
  3. 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.
  4. 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.
  5. In individual bowls, place 2-3 patodas and pour hot curry and serve immediately with hot Bajra Bhakris and onions.

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!







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