Wednesday, November 22, 2006

Patodi

(Patodi,Sambhaar Vadi,Kothimbeer Vadi)
By rasoiya.blogspot Guest:Ashwini Deshpande
Serving size: 4
Ingredients for Stuffing/Filling:

1. Finely chopped Coriander - 5 bunches
2. Chopped Geen chillis – 8-10
3. Finely Cut Onions – 2 small
4. Ginger Garlic paste – 2 tea spoons
5. Kaju – 10-15 pieces
6. Oil – 3 table spoons
7. Black mustard seeds
8. Asafetida
9. Red Chilli powder – 2 tea spoons
10. Turmeric powder – 1 ½ tea spoons
11. Jeera powder – 1 tea spoon
12. Dhaniya Powder – 1 tea spoon
13. Coconut Shredded – 2 table spoons
14. Salt to taste

Ingredients for outer roll:
1. Besan – 3 cups
2. Red chilli powder – 1 tea spoon
3. Turmeric Powder – 1/2 tea spoon
4. Garam Masala – 3 tea spoons
5. Ajwan Seeds – 1 ½ teaspoon
6. Sesame Seeds – 1 ½ teaspoon
7. Oil for frying
8. Salt to taste

Preparation:
For Stuffing/Filling:
1. Heat oil in the Frying Pan
2. Once hot, add mustard seeds and green chillis and pinch of Asafetida
3. Add ginger garlic paste
4. Add onions and fry till golden brown
5. Once golden brown, add red chilli powder, turmeric powder, Jeera powder, Dhaniya powder.
6. Fry till the raw masala smell goes off which would mean that the masala is cooked
7. Add the finely chopped coriander
8. Cut the kaju pieces in half and add
9. Add salt to taste
10. Let it cook for 15-20 min on medium flame














For Outer Roll:
1. Take besan into a bowl
2. Add the red chilli powder, turmeric powder and salt
3. Tip: Add 2 tea spoons of hot oil in the Besan. This will make the rolls crispy
4. Add water and prepare thick dough.

Method:
1. Heat oil in the Kadhai
2. Mix Garam Masala and water to make a thick paste
3. Make thin round pancakes from the dough
4. Apply the Garam masala paste on top of the pancakes
5. Place the stuffing on the pancakes end to end
6. Fold ends and hold, then roll in a tight roll
7. Cut the roll into small pieces of different shapes
8. Deep Fry the small pieces in oil till golden brown

While serving Garnish by Shredded Coconut.

Time:
Preparation Time:
20 Min (Chopping the vegetables and preparing the dough)
Cooking Time: 40 Min (cooking the filling and frying the rolls)
Innovation: Add some Kaju to the stuffing which will add a Shahi touch to the rolls.

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