Pathod with Variations
Pathod with Variations
Basic Recipe :
INGREDIENTS:
- 1 cup gram flour
- 1½ cups thick butter milk
- 1 tsp. red chilli powder
- Salt to taste
- 4-5 pinches turmeric
- 2 pinches asafoetida
- Water if required
METHOD :
- Add all ingredients in a heavy pan, stir to mix well.
- Cook, stirring continuously, not allowing it to stick at the bottom.
- If it feel too much like a lump, add some water.
- It is done when the mixture does not have the taste of raw flour on tasting.
- The mixture should be like a very thick spoonable paste.
- It must be used while very hot, to form pathod cubes, or patoondhri thins.
Patoondhri Thins
METHOD :
- Spoon a ladleful of mixture in centre of a large plate.
- Spread in circular motion towards edges, thinning evenly.
- If required, wipe out excess mixture with edge of your palm, to give a thin even finish. Do this only while hot, or the texture will spoil.
- Cool, cut into strips, roll like swiss rolls.
- Or cut into 3 squares, or cut into rounds with inverted steel cup or lid, and pile up. Serve as is, or seasoned with tadka and garnished with coconut and coriander.
Pathod Sabzi Cubes
METHOD :
- Spoon mixture into a plate, spread with back of spoon to form a thick round.
- Cool well, before cutting.
- Cut into 1 squares for pathod in curd gravy.
- Cut into 1/2 squares for dry pathod or with peas.
Making time: 15-20 minutes
Makes: Above recipe will make approx. 20 thins or 3 cups big cubes or 2 cups small cubes.
Shelflife: Best fresh
Pathod In Curd Gravy
INGREDIENTS :
- 1 basic recipe (make cubes of 1/2 mixture, cool the rest as it is)
- 1/2 cup curds
- 1 cup butter milk
- 1 tsp. red chilli powder
- 1/2 tsp. dhania (coriander seed) powder
- 1/4 tsp. turmeric powder
- Salt to taste
- 3-4 tsp. asafoetida
- 1/2 tsp. each cumin & mustard seeds
- 2 tbsp. oil
- 2 cups water
- 1 tbsp. coriander leaves finely chopped (optional)
METHOD :
- Mix all dry masalas in 1/2 cup water.
- Beat curds till smooth.
- Add buttermilk to the cooled uncubed mixture.
- With hand or ladle break into tiny lumps and mix.
- Heat oil in pan, add seeds allow to splutter.
- Add asafoetida, masala water, stir.
- Add curds, stir continuously, till whiteness is gone.
- Add reamining water, pathod buttermilk mixture, mix well till it boils.
- Simmer till gravy is not watery thin, and oil floats on top.
- Add pathod pieces, simmer for 1 minutes.
- Garnish if desired.
- Serve hot with parathas or rice.
Dry Pathod Sabzi
INGREDIENTS :
- 1 recipe small pathod cubes (above)
- 1 tsp. fenugreek seeds (boiled as in methi papad sabzi)
- 1 stalk curry leaves (optional)
- 1 stalk mint leaves finely chopped (optional)
- 1 tsp. coriander leaves finely chopped (optional)
- 1/2 cup peas boiled (optional)
- 1 tsp. red chilli powder
- 1/2 tsp. dhania powder
- 3-4 pinches turmeric powder
- 2-3 pinches asafoetida
- 2 pinches citric acid or juice of 1/4th lemon
- 1/4 tsp. cumin & mustard seeds
- 1 tbsp. oil
METHOD :
- Heat oil in heavy pan, add seeds, allow to splutter.
- Add curry leaves if desired.
- Add asafoetida, and all other ingredients.
- Mix gently, cover and cook on low for 2-3 minutes, stirring occasionally.
- Take care not to break pathod cubes while stirring.
- Garnish and serve hot, with chapati.
Making time: 10 minutes
Makes: 2-1/2 cups approx.
Shelflife: 3-4 hours
Note: Adjust masalas accordingly, if you are going to add peas.