Patod in Spinach Gravy

What is Patod?

Patod is a chickpea cake that is quite popular in Rajasthan. You make a thin batter of chickpea flour and spices. Then, stir it in a pan over medium flame. When the consistency is doughy, spread it on a greased flat plate. Cut in the desired shape and use in curries.

Making of Patod Curry

Growing up we had this Patod curry many times; the only difference is that we called this besan ki sabji. I am giving my mom’s Patod Sabji a little twist and making it in spinach gravy.

Ingredients for making Patod

Besan -1 cup

Chili powder-1 teaspoon

Turmeric powder-1 teaspoon

Hing-1 pinch

Salt – According to taste

Garlic- 2 big cloves, chopped finely

Oil- 2 tablespoons

Amchoor Powder- 1 teaspoon

Water- 2 cups

Method-

-Mix everything together except oil.

-Take a nonstick pan.

-Add half of the oil.

-Drop all the batter in the pan and stir continuously over medium flame.

-When the consistency is like loose dough, spread it on a flat greased plate.

-After it is cooled down, cut it into the desired shape.

Frying of Patod

Take a sufficient amount of oil in a wok /pan and deep fry all the patod pieces.

Making of spinach curry

Ingredients

Spinach -1 big bunch

Onion-1 medium

Tomato -1 big or 2 medium

Ginger-garlic Paste- 1 tablespoon

Turmeric-1 teaspoon

Kashmiri chili powder-1 teaspoon

Coriander powder-1 teaspoon

Garam masala powder-1 teaspoon

Oil-2 tablespoons

Salt- according to taste

Cilantro -for garnishing

Take a pan.

Add chopped onion, tomato, and spinach .

Fry it in half the oil till the onion is translucent, the spinach is wilted, and the tomatoes are soft.

Let it cool down.

Make a puree out of it in a blender.

Again, take a pan.

Pour the rest of the oil.

Add whole spices to it.

Add spinach puree.

Saute it nicely.

Add all the ground spices.

Check the consistency of the gravy; if you want it to be more liquidy, add water to it.

Add patod and garnish with cilantro leaves.

Adjust salt.

Serve with rice.

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