Spicy chickpea flour dumplings simmered in a thin, flavorful gravy. This authentic Maharashtrian specialty is a hearty and unique curry, perfect with bhakri or steamed rice.
Prep20 min
Cook40 min
Servings4
Serving size: 1 cup
380cal
11gprotein
41gcarbs
22gfat
Ingredients
1.5 cup Besan (Also known as gram flour)
3 cup Water (For the patodi batter)
2 tbsp Ginger-Garlic Paste (Divided use: 1 tbsp for patodi, 1 tbsp for rassa)
1 tsp Turmeric Powder (Divided use: 0.5 tsp for patodi, 0.5 tsp for rassa)
2 tsp Red Chili Powder (Divided use: 1 tsp for patodi, 1 tsp for rassa. Adjust to taste.)
0.25 tsp Hing (Asafoetida, for the patodi batter)
2.5 tsp Salt (Divided use: 1 tsp for patodi, 1.5 tsp for rassa. Adjust to taste.)
5 tbsp Vegetable Oil (Divided use: 2 tbsp for patodi, 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 with melt-in-mouth Puran Poli – an aromatic, energy-giving comfort food delight!
This maharashtrian dish is perfect for lunch. With 1102.65 calories and 27.910000000000004g of protein per serving, it's a nutritious choice for your meal plan.
1 tsp Mustard Seeds
1 tsp Cumin Seeds
2 medium Onion (Finely chopped)
2 medium Tomato (Pureed)
1.5 tbsp Goda Masala (Key for authentic flavor)
1 tsp Coriander Powder
1 tbsp Tamarind Pulp (Or use 1.5 tbsp lemon juice)
1 tsp Jaggery (Grated, balances the flavors)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Patodi Batter
In a large mixing bowl, add 1.5 cups of besan.
Gradually pour in 3 cups of water while whisking continuously to form a smooth, lump-free batter.
Add 1 tbsp ginger-garlic paste, 0.5 tsp turmeric powder, 1 tsp red chili powder, 0.25 tsp hing, and 1 tsp salt. Whisk until everything is well combined.
2
Cook and Set the Patodi
Heat 2 tbsp of oil in a non-stick pan or kadai over medium heat.
Pour the prepared besan batter into the pan. Cook for 8-10 minutes, stirring constantly and vigorously with a spatula to prevent lumps and sticking.
The mixture will thicken significantly and start to pull away from the sides of the pan, forming a single mass.
Meanwhile, grease a thali or tray with a little oil.
Quickly transfer the cooked besan mixture onto the greased plate. Spread it evenly to about a ½-inch thickness using the back of a spatula.
Allow it to cool and set completely for about 20-25 minutes. Once firm, use a knife to cut it into diamond or square shapes.
3
Prepare the Rassa (Gravy) Base
Heat the remaining 3 tbsp of oil in a large pot or kadai over medium-high heat.
Add 1 tsp of mustard seeds and let them splutter. Then add 1 tsp of cumin seeds and sauté for 30 seconds.
Add the finely chopped onions and sauté for 6-8 minutes until they turn soft and golden brown.
Add 1 tbsp of ginger-garlic paste and cook for another minute until the raw aroma disappears.
Stir in the tomato puree and cook for 4-5 minutes, until it thickens and you see oil separating from the masala.
4
Simmer the Rassa
Reduce the heat to low. Add 1.5 tbsp goda masala, 1 tsp red chili powder, 0.5 tsp turmeric powder, and 1 tsp coriander powder. Sauté for 1 minute until fragrant.
Pour in 4 cups of water, 1.5 tsp salt, 1 tbsp tamarind pulp, and 1 tsp jaggery. Stir well to combine.
Increase the heat, bring the gravy to a rolling boil, then reduce the heat to low, cover, and let it simmer for 10-12 minutes for the flavors to meld. The rassa should be thin and aromatic.
5
Assemble and Serve
Just before serving, bring the rassa to a gentle simmer.
Carefully slide the prepared patodi pieces into the hot gravy.
Let them simmer gently for only 2-3 minutes. Do not overcook, as they are delicate and can disintegrate.
Garnish with freshly chopped coriander leaves.
Serve immediately with hot jowar 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.
