Being a Rajasthani/Marwadi born and brought up in Bikaner, I have always loved curry/sabjis which are made of Chickpea flour (Gramflour aka Besan). Rajasthani cuisine is famous for using lentils / chickpea flour in their food and making different and delicious vegetables curries. Though there are multiple different types of such curries, all of them are pretty unique in their own taste.
When I got married to my hubby, he hadn’t even heard about Patod ki sabji . He is from the eastern side of India where you get more green vegetables as compared to my side (western India) which is more of a desert and hence people have to experiment with the sabjis. Cutting the long talk short, now he is very fond of chickpea flour and enjoys his authentic Rajasthani curries! Even now I am sure not many people actually know this spicy curry.
The main ingredient for Patod ki Sabji is chickpea flour, with a yoghurt based gravy. Uaually all my other gravies have either onion/garlic but I have always made this without any onion, garlic or tomato and, it has been sumptuous each time.
The ingredients for making Patod ki Sabji are:
1. Chickpea flour (Besan) :1 cup
2. Yogurt : 1/4 cup
3. Oil : 1Tbsp
4. Cumin seeds : 1/2 tsp
5. Asafoetida (Hing) : a pinch
6. Salt : to taste
7. Ginger : 1/4 tsp (grated)
8. Turmeric powder : a pinch
9. Water : 1 cup
Beat the yogurt well in a bowl; add chickpea flour and mix it well. Ensure that there are no lumps. Now add water very slowly while stirring and, add salt, ginger, haldi and mix it well. Again make sure there are no lumps.
Heat a pan with oil and temper with hing & jeera. Now add the chickpea/yogurt mixture. Stir it continuously on a high flame. When it starts boiling, lower down the flame to medium heat and cook it for further 3-4 min.
Grease a plate with oil and spread the mixture evenly. Let it cool for 3-4 min and then cut it in diamond shapes. The Patod’s are ready to be fried!
Now shallow fry these Patods till they become crispy on both sides. The Patod for our sabji is now is ready.
The ingredients for the yoghurt based gravy are:
1. Yogurt : 2 cup
2. Green chilli : 2(chopped)
3. Ginger : 1/2″
4. Asafoetida (Hing) : a pinch
5. Cumin seeds : 1/2 tsp
6. Oil : 1Tbsp
7. Turmeric powder : 1/4 tsp
8. Coriander powder : 1 tsp
9. Red chili powder : 1/4 tsp
10. Garam masala : 1/4 tsp
11. Salt : to taste
12. Fresh coriander for garnishing
Take the yogurt in a bowl and add green chillies and ginger; beat it well and keep it aside.
Heat oil in a pan and temper with asafoetida and cumin seed. Now add turmeric powder, coriander powder, red chilli powder and sauté for a min.
Now add yogurt and stir continuously on high flame otherwise yogurt will curdle. When the mixture starts boiling then add salt, and let it boil for 3-4 min more. Switch off the heat and add Patod, garam masala n fresh coriander.
Patod ki Sabji has arrived – You are about to get the taste of Rajasthan !!
Insider Tips / Finer Points :
- You can serve Patod as a starter or snack also. Just add chat masala on it or do the tempering with oil, mustard seeds and green chillies. Serve it with coriander chutney or ketchup !!