Patodi Rassa Bhaji Recipe | Patvadi Curry 


30 Minutes,

Serves for 2.

Ingredients to make Patodi: 

1) Chick pea/Besan flour – 1 cup

2) Cumin Seeds-1 tsp

3) Sesame Seeds-1 tsp

4) Red chili powder -2 tsp

5) Coriander powder -2tsp

6) Hing a pinch

7) Turmeric powder

8) Salt as needed

9) Oil  1 tsp

Ingredients To make Rassa:

1) 2 Onion

2) Dry Coconut

3) 1 inch Ginger

4) 8-10 Garlic Cloves

5) Coriander Leaves

6) 1 tsp poppy seeds

7) 1 Star Anise

8) 1/2 tsp cumin seeds

9) 1 small Cinnamon

10)4-5 Black pepper

11) 1 bay leaf

12) 1 Black Cardamom

13) 2-3 Cardamom

Other Ingredients :

1) Water as per require

2) Chopped Coriander leaves

3) Salt as per taste


Heat 1 tbsp of oil in a pan add cumin seeds, sesame seeds, hing, red chili powder,

Coriander powder. Stir it for a second.

Add 2 cup of water and bring it boil. Add besan flour and salt, stir it well.

Close the lid and cook it for 5  minutes.

Turn off the heat and spread it on a greased palte.

Allow it to cool  and cut into a square shape.

Your Patodi is ready keep aside.

For making masala, heat little oil in pan add chopped onion and saute till it turn into brown.

Once it done add all poppy seeds,  Star Anise,  cumin seeds , small Cinnamom, Black pepper,  bay leaf,  Black Cardamom.

You have to put coconut at the end so that it will not get burn.

Saute above mixture till it turn into little brown.

Keep aside  above masala mixture, once it totally cool add ginger, garlic and coriander leaves  grand it and make a fine paste.

Heat remaining oil, add above mixture paste and saute it for a while, be careful it will not stuck to pan saute till oil starts separating.

Now add all masala powder to the paste and mix nicely.

Saute the mix till oil starts separating out from masala.

Add water in it to make gravy.

Let it boil while on low flame.

Once desired consistency is achieved add patodi to the gravy

Garnish with chopped coriander leaves and serve hot with chapati.