I am really happy to share the recipe of my favourite Vidarbha dish, patodi in spicy gravy, which is tremendously tasty. In India many people cook different versions of this dish in different states and is usually made in villages. There are two main ways in which patodi is made:
1] Steam patodi into the gravy.
2] Cook raw patodi in gravy.
I am going to share the recipe of the second one. In my mother’s village Tarani in Beed district in Marathwada, my grandma used to make authentic steamed patodi which was very tasty. This recipe was then passed down to my mother which inspired my take on the dish. After my marriage when I came to my village, Pangra in Vidarbha, I created my new and improved version. Here I am going to share my recipe….
Spicy patodi
Delicious patodi
INGREDIENT’S:
Besan 1cup
onion two
Garlic
coriander powder 2 tablespoons
cumin powder 2 tablespoons
cumin seeds
turmeric powder half teaspoon
red chilli powder according to your test
salt
cooking oil
Garam masala [fresh roasted spices or any ready made] 2- 3 tablespoons.
prep time: 15 minutes
cooking time 45 minutes
serves: 4-6
Special note: spice or thickness of the gravy can be adjusted to your preference by adding more or less chill powder and less or more water in a gravy when cooking.
step-by-step recipe:
Making patodi:
Take one cup of Besan (gram flour) add some salt, half spoon cumin seeds, pinch of turmeric powder and half spoon chilli powder. Mix well all together add some water and make a thick dough. Keep this aside for a while and start to make gravy.
Making Gravy:
Chop the onion and roast slightly in the pan.
Add garlic and coriander with the roasted onion and make a paste in the grinder.
Take some oil in the deep pan and add the paste and other spices: red chill powder, coriander powder, cumin powder, turmeric powder and garam masala. Fry for 5 to 10 minutes until it browns. Add hot water.
Now take the dough which we made for patodi earlier. Roll on a flat surface and make small diamond shaped pieces. These are called raw besan vadi. After that put all the pieces into the gravy and cook for at least 30 to 40 minutes.
close the lid and cook at list 30 to 40 mins. When the patodi is cook served with rice, naan, Bajari or Jewar roti and salad and enjoy with your family and friends.
Hello Friends,
I am Manisha.
Greetings from spices aroma. Ah, what an aroma around, aroma of blooming flowers, freshly mowed lawn, rain on dry mud and in midst of chirping of birds and aroma of spices inside my home wow! Life is full of aromas of all kinds including love, kindness and humanity.
When it comes to cooking my heart fills with joy. I cant say when I started cooking and when it became my passion. As for back as I can go in my childhood memory I only remember that aroma which also use to fill my house for days when my mother use to make "Garam Masala" of freshly grinned and roasted spices . It never faded in my memory and therefore I chose this name "Spice Aroma."
Those were the days trying new dishes, spoiling some raw material getting tired not coming up to what I wanted. All Parents praise their children so mine too. It use to fill me with joy and pride when they praised my dishes and when all this turned in to my passion for cooking I don't remember.
I was nurtured as a vegetarian and planted as a non-vegetarian. Friends I got married at a young age in a total non-vegetarian family and to my surprise I started cooking non-vegetarian dishes as well. Having blessed with two lovely kids and a caring husband I kept my passion intact. Their encouragement kept me going. More I try more I get satisfy.To give my passion a formal shape I learned food and safety by joining a course. I then joined as a chef in Golf club Princes Risborough and worked there for a good 18 months. Friends road up to this point was not easy but as always hard work brings something good in it. I learnt a lot. This work infused many more domain to my cooking, it brought many more qualities to my work like food decoration , table arrangements of the events and cooking for large number of people for the event a total change in out look. I decided then to share all my abilities and love for cooking with you all through this Spice aroma@.....!
I will share with you all small and big dishes, Indian and Western style , all trics and tips which I gathered in these many years.
Your likes, your comments, your praises and your criticism, your corrections , your suggestions all will be my assets in this journey. Please be a part in my journey.
With this spice aroma I also want to share beautiful aromas which never fade are of love ,care and kindness.
With best wishes to all of you.
Yours
Manisha.
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2 thoughts on “Vidarbha style Hot and Spicy “PATODI””
Nice 👌
R
On Sun, 9 Aug 2020, 16:33 Spice Aromas by Manisha, wrote:
> Manisha’s Kitchen posted: ” I am really happy to share the recipe of my > favourite Vidarbha dish, patodi in spicy gravy, which is tremendously > tasty. In India many people cook different versions of this dish in > different states and is usually made in villages. There are two ma” >
Spice Aromas by Manisha 
Nice 👌
R
On Sun, 9 Aug 2020, 16:33 Spice Aromas by Manisha, wrote:
> Manisha’s Kitchen posted: ” I am really happy to share the recipe of my > favourite Vidarbha dish, patodi in spicy gravy, which is tremendously > tasty. In India many people cook different versions of this dish in > different states and is usually made in villages. There are two ma” >
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