Patodi Rassa Bhaji
A classic Maharashtrian delicacy where tender chickpea flour dumplings (patodi) are simmered in a spicy and aromatic thin gravy (rassa). This rustic curry is a flavor explosion, perfect with bhakri or steamed rice.
For 4 servings
6 steps. 40 minutes total.
- 1
Step 1
- a.Prepare the Patodi Batter
- b.In a mixing bowl, add 1 cup of besan. Gradually pour in 2 cups of water while whisking continuously to create a smooth, lump-free batter.
- c.To the batter, add 1/2 tsp ginger garlic paste, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1/4 tsp asafoetida, and 1/2 tsp salt. Whisk everything together until well combined.
- d.Meanwhile, grease a thali (steel plate) or a baking tray with 1 tbsp of oil and set it aside.
- 2
Step 2
- a.Cook and Set the Patodi
- b.Pour the prepared besan batter into a heavy-bottomed pan or kadai over low-medium heat.
- c.Cook for 8-10 minutes, stirring constantly and vigorously with a spatula or whisk to prevent lumps and sticking.
- d.The mixture will thicken considerably. Continue cooking until it forms a single, glossy, dough-like mass that pulls away from the sides of the pan.
- e.Immediately transfer the hot mixture onto the greased plate. Quickly spread it into an even layer, about 1/4-inch thick, using a greased spatula.
- f.Let it cool at room temperature for 20-25 minutes until it is completely set. Once firm, use a knife to cut it into diamond or square shapes.
- 3
Step 3
- a.Prepare the Rassa (Gravy) Base
- b.Heat 3 tbsp of oil in a large kadai over medium heat. Once the oil is hot, add 1 tsp of mustard seeds and let them splutter.
- c.Add 1 tsp of cumin seeds and 10 curry leaves. Sauté for 30 seconds until fragrant.
- d.Add the 2 finely chopped onions and sauté for 6-8 minutes until they become soft and golden brown.
- e.Add the remaining 1 tbsp of ginger garlic paste and 2 tbsp of grated dry coconut. Sauté for another 1-2 minutes until the raw aroma disappears and the coconut is lightly toasted.
- 4
Step 4
- a.Cook the Masalas and Build the Gravy
- b.Reduce the heat to low. Add the dry spice powders: remaining 1/2 tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, and 1.5 tbsp goda masala. Stir for 30-40 seconds until aromatic.
- c.Pour in 1 cup of tomato puree. Cook the masala mixture for 5-7 minutes, stirring occasionally, until it thickens and you see oil separating from the sides.
- d.Add the remaining 3 cups of water, 1 tsp of salt, and 1/2 tsp of optional jaggery. Stir well to combine.
- 5
Step 5
- a.Simmer and Finish the Bhaji
- b.Increase the heat and bring the rassa to a rolling boil. Then, reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes to allow the flavors to meld together.
- c.Just before serving, gently slide the prepared patodi pieces into the hot simmering rassa.
- d.Cook for only 1-2 minutes, just enough to heat the patodi through. Avoid overcooking, as they can disintegrate.
- e.Turn off the heat and garnish with 2 tbsp of freshly chopped coriander leaves.
- 6
Step 6
- a.Serve
- b.Serve the Patodi Rassa Bhaji immediately while hot with traditional accompaniments like Jowar Bhakri, Bajra Bhakri, chapati, or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For perfectly smooth patodi, sift the besan before making the batter to remove any lumps.
- 2Stir the besan batter constantly while cooking. A silicone spatula is great for scraping the bottom and sides of the pan.
- 3Spread the cooked besan mixture immediately while it's hot, as it sets very quickly upon cooling.
- 4The rassa should be thin, like a soup, as the patodi will absorb some liquid and slightly thicken the gravy upon standing.
- 5For the most authentic taste, use Goda Masala. If unavailable, Maharashtrian Kala Masala is the next best substitute.
- 6Add the patodi to the gravy only when you are ready to serve to prevent them from becoming soggy and breaking apart.
Adapt it for your goals.
Masala Variation
Replace Goda Masala with an equal amount of Malvani Masala for a coastal Maharashtrian flavor profile, which is typically spicier and has different aromatic notes.
Jain VersionJain Version
To make this Jain-friendly, omit the onions and ginger-garlic paste. Use raw banana paste as a thickener and increase the amount of tomato puree and asafoetida for flavor.
Texture VariationTexture Variation
For a firmer texture, lightly shallow-fry the cut patodi pieces in 1-2 tablespoons of oil until they are golden and slightly crisp on the edges before adding them to the rassa.
Creamier GravyCreamier Gravy
For a richer, slightly thicker gravy, add 1-2 tablespoons of peanut powder or cashew paste along with the dry coconut.
Why this is on our healthy list.
Rich in Plant-Based Protein
Besan (chickpea flour) is an excellent source of vegetarian protein, which is crucial for muscle repair, building tissues, and overall body function.
Good for Digestive Health
The high fiber content from besan, along with digestive-friendly spices like asafoetida and cumin seeds, helps promote healthy digestion and can prevent constipation.
Naturally Gluten-Free
This dish is a wonderful and flavorful option for individuals with gluten intolerance or celiac disease, as its primary ingredient, besan, is inherently gluten-free.
Provides Sustained Energy
The complex carbohydrates in chickpea flour provide a slow and steady release of energy, which helps in maintaining stable blood sugar levels and keeping you feeling full for longer.
Frequently asked questions
Patodi Rassa Bhaji is a traditional vegetarian curry from Maharashtra, India. It consists of 'Patodi', which are steamed and spiced chickpea flour (besan) cakes, served in a thin, spicy gravy called 'Rassa'.