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
Salt – According to taste
Garlic- 2 big cloves, chopped finely
Oil- 2 tablespoons
Amchoor Powder- 1 teaspoon
Water- 2 cups
-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
Spinach -1 big bunch
Tomato -1 big or 2 medium
Ginger-garlic Paste- 1 tablespoon
Kashmiri chili powder-1 teaspoon
Coriander powder-1 teaspoon
Garam masala powder-1 teaspoon
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.
Serve with rice.