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 classic Maharashtrian sweet flatbread where a soft outer layer encases a delicious, aromatic filling of chana dal and jaggery. Perfect for festivals like Holi and Ganesh Chaturthi, this dish is a true taste of tradition.
Perfectly spiced Patodi Rassa Bhaji with sweet Poli – an aromatic, soul-satisfying meal, just like mom's!
This maharashtrian dish is perfect for lunch or dinner. With 1049.11 calories and 25.89g of protein per serving, it's a nutritious choice 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.
6
Serving size: 2 poli
722cal
17gprotein
117gcarbs
23gfat
Ingredients
1.5 cup Chana Dal
1.5 cup Jaggery (grated or powdered)
3 cup Water (for pressure cooking dal)
1 tsp Cardamom Powder
0.25 tsp Nutmeg Powder
0.5 tsp Dry Ginger Powder
2 cup Atta
0.5 cup Maida
0.25 tsp Turmeric Powder
0.5 tsp Salt
0.5 cup Ghee (divided for filling, dough, and cooking)
0.25 cup Rice Flour (for dusting)
Instructions
1
Cook the Chana Dal
Rinse the chana dal thoroughly under running water. Soak it in ample water for 3-4 hours.
Drain the soaking water. Transfer the dal to a pressure cooker and add 3 cups of fresh water.
Pressure cook on medium heat for 4-5 whistles, or until the dal is very soft and easily mashed with a finger.
Once the pressure settles, open the cooker. Drain the dal completely using a fine-mesh sieve. It's crucial that the dal is as dry as possible.
2
Prepare the Puran (Filling)
In a heavy-bottomed pan, combine the cooked, drained dal and the grated jaggery. Cook on low-medium heat.
Stir continuously as the jaggery melts. The mixture will become liquidy at first. Continue cooking for 15-20 minutes.
The mixture is ready when it thickens considerably, pulls away from the sides of the pan, and a spoon inserted in the center stands upright. This is the 'spoon test'.
Turn off the heat. Stir in the cardamom powder, nutmeg powder, dry ginger powder, and 1 tsp of ghee. Mix well.
Allow the puran mixture to cool down completely to room temperature.
Once cooled, grind the mixture into a very fine, smooth paste using a food processor or a traditional 'puran yantra'. This step is vital for a non-grainy texture.
In a large bowl, whisk together the atta, maida, turmeric powder, and salt.
Add 2 tbsp of ghee and rub it into the flour mixture with your fingertips until it resembles breadcrumbs.
Gradually add warm water and knead for 8-10 minutes to form a very soft, smooth, and pliable dough. It should be softer than regular chapati dough.
Cover the dough with a damp cloth and let it rest for at least 30-45 minutes.
4
Assemble and Roll the Puran Poli
After resting, knead the dough again for a minute. Divide the dough and the puran filling into 12 equal-sized balls each.
Take a ball of dough, dust it with rice flour, and use your fingers to flatten it into a 3-inch cup or disc.
Place a ball of puran filling in the center.
Gently pull the edges of the dough up and around the filling, pinching them together at the top to seal it completely. Remove any excess dough from the pinched seal.
Flatten the stuffed ball gently with your palm. Dust generously with rice flour on both sides.
Using very light and even pressure, roll the ball into a thin, 6-7 inch circle. Rotate the poli frequently to ensure even rolling and prevent sticking.
5
Cook the Puran Poli
Heat a tawa (griddle) on medium heat. The tawa should be hot but not smoking.
Carefully lift the rolled poli and place it on the hot tawa.
Cook for about 45-60 seconds until small bubbles appear on the surface.
Flip the poli. Drizzle about 1 tsp of ghee on the top surface. Cook the second side for another 45-60 seconds until golden-brown spots appear.
Flip again. The poli should start to puff up. Gently press the edges with a spatula to encourage it to puff up fully like a balloon.
Drizzle ghee on the other side, cook for a final 20-30 seconds, and then remove from the tawa.
Repeat for all remaining polis, stacking them with parchment paper in between or in a cloth-lined container to keep them soft.
6
Serve
Serve Puran Poli warm, generously smeared with more ghee. It pairs wonderfully with warm milk, yogurt, or a savory lentil curry called Katachi Amti.
