“Patodi Rassa is a fiery dish originating from the Vidarbha region, known for being cooked in various ways. The recipe I follow is from the “Koshti Community” where the coconut is roasted over a flame and coarsely grated before being incorporated into the dish. If you love spicy food, then you should try this recipe. Just make sure to have enough napkins ready for your guests to wipe off the tears and runny noses!
Ingredients:
- 2 Big Onions
- 7 Garlic Cloves
- 1 Small piece of Ginger
- 1/2 cup of Poppy Seeds
- 1/4 cup of Groundnut
- 50g of Dry Coconut
- 2 Bay Leaves
- 1 Cinnamon stick
- 1 Star Anise
- 1 Black Cardamom
- 2 Dry Red Chilies
- 1/4 tsp Turmeric
- 3 tsp Red Chilli Powder
- Salt (as per taste)
- 2 tsp Coriander Powder
- 1 tsp Garam Masala
- 6 to 7 Curry Leaves
- 2 tsp Lemon Juice
- 1/2 tsp Sugar
- 50 ml Oil
Method:
- Grind the first 5 ingredients and set aside.
- Char 50g of dry coconut directly over a flame until black, then let it cool and grind it coarsely.
- Heat oil in a pan and add bay leaves, black cardamom, cinnamon, and star anise. Then, add the ground paste and sauté until it turns golden brown.
- Add the coarsely ground coconut and sauté for 2 to 3 minutes.
- Add red chilli powder, coriander powder, salt, lemon juice, sugar, garam masala, and turmeric. Sauté until you see the oil releasing.
- Add 150 ml of hot water, then let it simmer on low flame for another 10 minutes.
Patodi Ingredients:
- 250g Gram Flour
- 2 tsp Red Chilli Powder
- 1 tsp Coriander Powder
- Salt (as per taste)
- 1/4 tsp Turmeric
- 1 tsp Garlic Paste
- A Sprig of Coriander Leaves
Method:
- Combine all the ingredients in a bowl and gradually add water until you have a pliable dough.
- Set the dough aside for 30 minutes.
- Form round balls from the dough and roll them into discs using a rolling pin and dry flour.
- Heat a tava on high for 2 minutes, then reduce to medium heat. Place a roti on the tava and toast it from both sides until brown spots appear.
- Allow the roti to cool, then cut it into squares or diamond shapes.”
