खानदेशी पुडाची पाटोळी रस्सा | Khandeshi Patoli | Patoli | Patavadi

Prep time 15 min	Cooking time 45 min
Cousine / Course Indian-Snacks	Servings 4-5

Ingredients – Filling

• कांदा / प्याज / Onion – 1 grated
• खसखस / poppy seeds – 1 tsp
• खोब्र / नािरयल / Desicated Coconut – 3 tbsp
• मीठ / नमक / Salt – as per taste

Making Filling

1. Grate one big onion, squeeze moisture out of onion and put it in small bowl
2. Add dry coconut powder, poppy seeds and salt in same bowl
3. Mix everything together filling is ready for Patoli

Ingredients – Patoli

• लसुन / लेहसुन / Garlic – 4-5 cloves
• मिर्ची / Green Chili – 5-6 pc
• कोथंबीर / धिनया / Coriander
• जीर / जीरा / Cumin seeds – 1 tsp
• बेसन / Gram flour – 1 cup
• ओवा / अजवाइन / Ajwain – 1/4 tsp
• हींग / Asafoetida – a pinch
• हळद / हल्दी / Turmeric – 1/4 tsp
• Garlic-Chili paste
• मीठ / नमक / Salt – as per taste
• Water

Making –Patoli

1. Grind Garlic, green chilis, coriander, cumin seeds, together in mixing jar and set aside
2. Take mixing bowl add besan, carom seeds, salt, asafetida, turmeric and green garlic chili paste mix everything together, add water little at a time and make smooth lump free thin batter.
3. Heat tava on medium heat spread few drops of oil all over on tava surface, pour little batter on tava and spread it like dosa. Leave some oil around the ages of besan dosa, flip and cook for like 30 seconds and turn again. this is called Patoli
4. now add two tsp of filling in the middle of Patoli spread little and flip both side of Patoli around filling press with spatula and cook for 30 second remove and keep a side
5. Make all remaining Patoli like above
6. Cut each Patoli in 4 pieces, now make masala for gravy
7. Add salt per taste, lime juice to pan, mix well and cook for 2 min

Ingredients – Gravy

• खोब्र / नािरयल / Dry Coconut grated -1/4 cup
• धने / धिनया / Coriander seeds – 1 tbsp
• तीळ / तील / Sesame seeds – 1 tbsp
• जीर / जीरा / Cumin seeds – 1 tsp
• कांदा / प्याज / Onion – 1 chopped
• खसखस / Poppy seeds – 1 tsp
• लसुन / लेहसुन / Garlic – 5-6 cloves
• अदरक /Ginger – 1 inch
• टमाटर / Tomato – 1 cut
• कोथंबीर / धनिया / Coriander
• गरम मसाला / Garam Masala – 1 tsp
• तिखट / लाल मिर्च / Chilli powder – 2 tsp
• तेल / Oil – 2 tbsp
• मीठ / नमक / Salt – as per taste

Making Gravy

1. Heat pan on low to medium
2. Add coconut roast till brown in color remove and keep aside
3. Add coriander seeds, sesame seeds and cumin seeds Roast till aromatic and light brown, remove and keep aside
4. Add chopped onion in pan roast till brown in color then add poppy seeds roast for 1 minute, turn of heat, let it cool
5. Take grinding jar, add all roasted masala, garlic, ginger, tomato, coriander stem, garam masala and red chili powder grind all masala, if required add little water and grind smooth fine masala
6. Heat deep pot on medium heat
7. Add oil, once oil heat add grinded masala, roast masala till oil separates, make sure masala will not burn to the bottom. Now add little water and cook masala till oil separates again
8. Add two cups of water to the masala and make gravy by mixing everything together, bring to boil and reduce heat to low, add salt and mix again
9. Simmer gravy till oil rises on top
10. Gently drop Patoli to Gravy

Tips

1. For good consistency of gravy, make sure to grind masala fine
2. Dry Patoli is also taste so good, can be served as starter
3. Drop cut Patoli in gravy just few minutes before serving to avoid it getting soggy

How to serve

1. Serve hot
2. Serve with Bhakari, Chapati, Rice