Patodi Rassa Sabji

Unleash the storm of flavours with Toofani Saoji Masala, the secret to a fiery Patodi Rassa Sabji.

40 minutes

Ingredients:

  • 1 cup besan & 2 tsp oil.
  • 1/2 tsp Swaaditi Turmeric & 2 tsp Spicy-Laal Chilli Powder.
  • Salt to taste & 1 tsp Swaaditi Ginger Garlic Paste.
  • 1 tsp Swaaditi Rai & Jeera.
  • 1/4 tsp Swaaditi Bandhani Hing.
  • 1 large onion & 2-3 green chillies-finely chopped.
  • 1/2 teaspoon Swaaditi Toofani Saoji Masala.

Instructions:

  1. Make Patodi: Combine besan, Swaaditi Turmeric, Spicy-Laal Chilli Powder, salt and water to create a thick batter, cook it till it thickens and leaves the sides of pan, spread thinly on a greased surface, cut into diamonds, and deep-fry until golden brown.
  2. Heat oil in a pan, add Swaaditi Rai, Jeera and Bandhani Hing then add chopped onions, 1 tsp Swaaditi Ginger Garlic Paste and green chillies.
  3. Add the fried patodi to the gravy and then, add Swaaditi Toofani Saoji Masala.
  4. Simmer for 5-7 minutes, allowing patodi to absorb flavour.
  5. Garnish with fresh coriander leaves.
  6. Serve hot with steamed rice or bhakri.

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