Patodi Recipes : A Spicy East Maharashtrian Dish

Its a real Yummy Maharashtrian dish very rarely know outside Maharashtra.

Ingredients :

2 Onions
100 gms dry coconut
Garlic 1 medium
Ginger small peice ( 15 gms)
Jira powder 1 T spoon
Chilli Powder 3 T spoons
Termeric 2 T spoon
Hing ( asafoetida ) Powder
Salt as per Taste
Besan ( Gram ) 3 katori

Paste :

fry the onion in ½ t Spoon oil. Then fry dry coconut till it is redish in colour.

Then make a paste in Mixer.

How to make PATODI :

3 katori besan, Chili powder 1 T spoon, jira 1 T spoon , Salt as per taste, coriander ½ katori, Oil 1 t spoon,

Mix all the above . and prepare patodi by making thick rotis from the mixer. And cut into desired shapes J

Procedure :

Put 3 Tspoon oil in the Pan add hing and rai ( ½ spoon ) . Then add garlic paste . Mix and then add Onion and Coconut paste. Fry all this properly. Then add 3 tspoon Chili , 1 T spoon Jira powder, 1 t spoon Termeric , salt as per taste, 1 t spoon Garam Masala,

Fry and Mix this well. Now add 300 ml warm(slightly hoter) water and let it boil.

Now add the Patodi and let it boil for 10 minutes.

Decorate with Coriander leaves.

Nagpuri Vada-Bhat Recipes

Ingredients:

5 cups Sprouted Mataki or Mataki Dal
1.1/2 cups Chana Dal
1 cup Moong Dal
1 cup Masoor Dal
1 cup Udad Dal
2 tsp Fenugreek Seeds/Methi Dane
2 tsp Hing
2 tsp Haldi Powder
1/2 inch Ginger
7-8 Garlic Cloves
5-6 Green Chillies
15-20 Leaves curry
1/4 cup Fresh Coriander
Salt as per taste
Oil
4-5 dry red chillies
1 tsp Rai/Mustard Seeds
2-3 cups Cooked Rice/Bhat

Method :

1) Pick, wash and soak and sprout mataki.
2) Pick and wash dals and soak in water for 7-8 hours.
3) Heat 2 drops of oil and stir-fry fenugreek seeds till they change colour and give an aroma, add hing and keep aside.
4) Drain water from dals and grind coarsely with sprouted mataki, methi dana and hing.
5) Grind peeled garlic cloves,ginger,green chillies. Chop curry leaves, coriander.
6) Mix ground dals,garlic-ginger-chilli, curry leaves, coriander and salt.
7) Heat oil in a Kadai/Wok.
8) Wet your palms & take the mixture in to the palms, shape into balls and then press it in between your palms. to give it a flat round shape.
9) hot oil in Deep-fry Vadas
10) Heat 1 cup oil, add rai, when it starts to crackle, add dry red chilli pieces. Keep aside this Tadka.
11) Take a half bowl of cooked rice,crumble 3-4 vadaas over it and spread 2-3 spoonfuls of Tadka over it. Garnish with coriander and serve.