Ingredients:
• Pathodin Curd gravy:
• 1 basic recipe (make cubes of 1/2 mixture, cool the rest as it is)
• 1/2 cup – Curd
• 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 and Mustard Seeds
• 2 tbsp – oil
• 2 cups – water
• 1 tbsp – Coriander leaves finely chopped (optional)
• Dry Pathod Sabzi
• 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 and Mustard Seeds
• 1 tbsp – oil
• 1 cup – gram flour
• one and a half 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 feels 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 spoon able 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 Pathodin curd gravy.
- Cut into 1/2 squares for dry Pathod or with peas.
Recipe courtesy of Saroj Kering