A classic Maharashtrian delicacy where tender chickpea flour dumplings (patodi) are simmered in a spicy and aromatic thin gravy (rassa). This rustic curry is a flavor explosion, perfect with bhakri or steamed rice.
Prep20 min
Cook40 min
Servings4
Serving size: 1 cup
327cal
9gprotein
34gcarbs
20g
Ingredients
1 cup Besan
5 cup Water (Divided use: 2 cups for patodi, 3 cups for rassa)
1.5 tbsp Ginger Garlic Paste (Divided use: 1/2 tsp for patodi, 1 tbsp for rassa)
0.75 tsp Turmeric Powder (Divided use: 1/4 tsp for patodi, 1/2 tsp for rassa)
1.5 tsp Red Chili Powder (Divided use: 1/2 tsp for patodi, 1 tsp for rassa)
0.25 tsp Asafoetida (Also known as Hing)
1.5 tsp Salt (Divided use: 1/2 tsp for patodi, 1 tsp for rassa, or to taste)
4 tbsp Sunflower Oil (Divided use: 1 tbsp for greasing, 3 tbsp for rassa)
A staple in Indian households, these soft and thin whole wheat flatbreads are perfect for scooping up curries and dals. Made with just a few simple ingredients, they puff up beautifully on the flame, a hallmark of a perfectly made chapati.
Creamy, perfectly spiced Patodi Rassa Bhaji with soft chapatis – a protein-packed comfort food!
This maharashtrian dish is perfect for dinner. With 539.9300000000001 calories and 16.61g of protein per serving, it's a high-fiber option for your meal plan.
fat
1 tsp
Mustard Seeds
1 tsp Cumin Seeds
10 leaves Curry Leaves
2 medium Onion (Finely chopped)
2 tbsp Dry Coconut (Grated)
1 cup Tomato Puree (From 2 large tomatoes)
1.5 tbsp Goda Masala (Key for authentic flavor)
1 tsp Coriander Powder
0.5 tsp Jaggery (Powdered, optional)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Patodi Batter
In a mixing bowl, add 1 cup of besan. Gradually pour in 2 cups of water while whisking continuously to create a smooth, lump-free batter.
To the batter, add 1/2 tsp ginger garlic paste, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1/4 tsp asafoetida, and 1/2 tsp salt. Whisk everything together until well combined.
Meanwhile, grease a thali (steel plate) or a baking tray with 1 tbsp of oil and set it aside.
2
Cook and Set the Patodi
Pour the prepared besan batter into a heavy-bottomed pan or kadai over low-medium heat.
Cook for 8-10 minutes, stirring constantly and vigorously with a spatula or whisk to prevent lumps and sticking.
The mixture will thicken considerably. Continue cooking until it forms a single, glossy, dough-like mass that pulls away from the sides of the pan.
Immediately transfer the hot mixture onto the greased plate. Quickly spread it into an even layer, about 1/4-inch thick, using a greased spatula.
Let it cool at room temperature for 20-25 minutes until it is completely set. Once firm, use a knife to cut it into diamond or square shapes.
3
Prepare the Rassa (Gravy) Base
Heat 3 tbsp of oil in a large kadai over medium heat. Once the oil is hot, add 1 tsp of mustard seeds and let them splutter.
Add 1 tsp of cumin seeds and 10 curry leaves. Sauté for 30 seconds until fragrant.
Add the 2 finely chopped onions and sauté for 6-8 minutes until they become soft and golden brown.
Add the remaining 1 tbsp of ginger garlic paste and 2 tbsp of grated dry coconut. Sauté for another 1-2 minutes until the raw aroma disappears and the coconut is lightly toasted.
4
Cook the Masalas and Build the Gravy
Reduce the heat to low. Add the dry spice powders: remaining 1/2 tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, and 1.5 tbsp goda masala. Stir for 30-40 seconds until aromatic.
Pour in 1 cup of tomato puree. Cook the masala mixture for 5-7 minutes, stirring occasionally, until it thickens and you see oil separating from the sides.
Add the remaining 3 cups of water, 1 tsp of salt, and 1/2 tsp of optional jaggery. Stir well to combine.
5
Simmer and Finish the Bhaji
Increase the heat and bring the rassa to a rolling boil. Then, reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes to allow the flavors to meld together.
Just before serving, gently slide the prepared patodi pieces into the hot simmering rassa.
Cook for only 1-2 minutes, just enough to heat the patodi through. Avoid overcooking, as they can disintegrate.
Turn off the heat and garnish with 2 tbsp of freshly chopped coriander leaves.
6
Serve
Serve the Patodi Rassa Bhaji immediately while hot with traditional accompaniments like Jowar Bhakri, Bajra Bhakri, chapati, or steamed rice.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed, amount varies by flour type)
0.5 tsp Salt
1 tsp Ghee (For adding to the dough (optional))
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt. If using, add 1 tsp of ghee and mix it into the flour with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water, a little at a time, mixing and gathering the flour to form a dough.
Knead the dough on a clean surface for 8-10 minutes, pressing and stretching with the heel of your hand. The final dough should be soft, pliable, smooth, and not sticky. It should have a texture similar to an earlobe.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft chapatis.
2
Divide and Roll the Chapatis
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball and flatten it between your palms. Dip it into the dry atta for dusting, coating it lightly on both sides.
Place it on a rolling board (chakla) and roll it out into a thin, even circle of about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the chapati hard.
3
Cook the Chapatis
Heat a tawa (flat griddle) on medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should sizzle and turn brown quickly.
Carefully place the rolled chapati on the hot tawa. Cook for about 15-20 seconds until you see small bubbles forming on the surface.
Using tongs, flip the chapati. Cook the other side for about 30-40 seconds until light brown spots appear.
Using the tongs, lift the chapati and place it directly on a high gas flame. It should puff up like a balloon within 2-3 seconds.
Immediately flip it to cook the other side on the flame for another 2 seconds. Be careful not to burn it.
4
Finish and Serve
Remove the puffed chapati from the flame and place it in a casserole or a container lined with a clean kitchen towel. This traps the steam and keeps them soft.
Brush the top with a little ghee. This adds flavor and helps keep it soft.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
