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 serving
315cal
8gprotein
31gcarbs
19g
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 rustic, gluten-free flatbread from Maharashtra made with sorghum flour. This wholesome bhakri is traditionally patted by hand and cooked on a griddle until it puffs up beautifully. Perfect with spicy curries or chutneys.
Perfectly spiced Patodi Rassa Bhaji with fiber-rich Bhakri – a soul-satisfying meal for a cozy night!
This maharashtrian dish is perfect for dinner. With 577.6 calories and 16.28g 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.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup jowar atta
1.5 cup hot water (for kneading)
0.75 tsp salt
2 tbsp ghee (optional, for serving)
Instructions
1
Prepare the dough: In a large bowl, mix together the jowar flour and salt. Gradually pour in the hot water while mixing with a spoon. The water should be hot but manageable to touch. Once the flour comes together, knead it with the heel of your palm for 5-7 minutes until you get a smooth, soft, and pliable dough. It should not be sticky. Cover the dough with a damp cloth and let it rest for 10 minutes.
2
Divide the dough into equal portions.
3
Pat the bhakri: Take one portion of the dough and roll it into a smooth ball. Sprinkle some dry jowar flour on a clean, flat surface or a chakla (rolling board). Place the dough ball on the floured surface and gently flatten it with your palm. Using your fingers and palm, start patting the dough, rotating it simultaneously to form an even, thin circle of about 5-6 inches in diameter. Dust with more flour as needed to prevent sticking.
4
Cook the bhakri: Heat a cast iron tawa or griddle over medium-high heat. It should be hot before you place the bhakri on it. Carefully lift the patted bhakri and place it on the hot tawa. Sprinkle a little water on the top surface and spread it evenly with your fingers. Cook for about 1 minute, until the water evaporates and the top looks dry. Flip the bhakri and cook the other side for another 1-2 minutes, until light brown spots appear. Using tongs, lift the bhakri and place it directly on a medium flame. It will puff up like a balloon. Flip and cook the other side on the direct flame for a few seconds. Avoid burning it. Repeat the process for all the remaining dough balls.
5
Serve the Jowar Bhakri immediately, smearing a little ghee on top if you like.
