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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.
For 4 servings
Prepare the Patodi Batter
Cook and Set the Patodi
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.
This maharashtrian recipe takes 60 minutes to prepare and yields 4 servings. At 306.9 calories per serving with 8.17g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Prepare the Rassa (Gravy) Base
Cook the Masalas and Build the Gravy
Simmer and Finish the Bhaji
Serve
Replace Goda Masala with an equal amount of Malvani Masala for a coastal Maharashtrian flavor profile, which is typically spicier and has different aromatic notes.
To make this Jain-friendly, omit the onions and ginger-garlic paste. Use raw banana paste as a thickener and increase the amount of tomato puree and asafoetida for flavor.
For a firmer texture, lightly shallow-fry the cut patodi pieces in 1-2 tablespoons of oil until they are golden and slightly crisp on the edges before adding them to the rassa.
For a richer, slightly thicker gravy, add 1-2 tablespoons of peanut powder or cashew paste along with the dry coconut.
Besan (chickpea flour) is an excellent source of vegetarian protein, which is crucial for muscle repair, building tissues, and overall body function.
The high fiber content from besan, along with digestive-friendly spices like asafoetida and cumin seeds, helps promote healthy digestion and can prevent constipation.
This dish is a wonderful and flavorful option for individuals with gluten intolerance or celiac disease, as its primary ingredient, besan, is inherently gluten-free.
The complex carbohydrates in chickpea flour provide a slow and steady release of energy, which helps in maintaining stable blood sugar levels and keeping you feeling full for longer.
Patodi Rassa Bhaji is a traditional vegetarian curry from Maharashtra, India. It consists of 'Patodi', which are steamed and spiced chickpea flour (besan) cakes, served in a thin, spicy gravy called 'Rassa'.
It is a moderately healthy dish. Besan provides a good amount of plant-based protein and fiber. However, the oil content can be high, so portion control is recommended for a balanced meal.
A typical serving of Patodi Rassa Bhaji contains approximately 350-400 calories, depending on the specific ingredients and the amount of oil used in preparation.
To prevent patodi from breaking, ensure they are cooled and set completely before cutting. Most importantly, add them to the rassa just before serving and simmer for only 1-2 minutes. Do not stir vigorously after adding them.
Yes, this recipe is naturally gluten-free as it uses besan (chickpea flour). However, always ensure your asafoetida (hing) is pure and not compounded with wheat flour to maintain its gluten-free status.
Absolutely. You can prepare the patodi a day in advance, cut them, and store them in an airtight container in the refrigerator. Prepare the rassa fresh and add the cold patodi to the hot gravy just before you plan to eat.
This recipe goes great with these complete meals
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