Patodi Chii Aamti
Patodi Chii Aamti

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, patodi chii aamti. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Patodi Chii Aamti is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Patodi Chii Aamti is something which I have loved my whole life.

Patvadya / Aadan Vadya chi Aamti is a very famous main dish of Maharashtrian people. Patvadyachi Aamti, means curry with besan dumplings. Patodi rassa bhaji recipe is Maharashtrian Besan ki sabji.

To get started with this recipe, we have to first prepare a few components. You can cook patodi chii aamti using 93 ingredients and 72 steps. Here is how you cook it.

The ingredients needed to make Patodi Chii Aamti:
  1. Make ready patwadi:
  2. Get big bunch Spinach
  3. Get Oil
  4. Take Rice Flour
  5. Make ready Corn Flour / Makka Atta
  6. Get dry yeast / any yeast
  7. Get Mustard seeds
  8. Take Rice
  9. Prepare Ghee
  10. Take sugar
  11. Take Cumin seeds
  12. Take Edible orange red colour
  13. Prepare Baking soda
  14. Take salt
  15. Take Hing / Asafoetida
  16. Make ready Sugar
  17. Make ready Curd
  18. Get garlic, finely chopped
  19. Prepare Ginger-Garlic-Green chilli paste
  20. Make ready Saffron (kesar)
  21. Get Salt
  22. Take oregano
  23. Make ready Turmeric powder
  24. Prepare Rose essence
  25. Make ready Turmeric powder
  26. Take unsalted butter, at room temperature
  27. Get Water
  28. Take Green cardamom powder
  29. Make ready Ghee for serving
  30. Get plain flour / maida / all-purpose flour
  31. Make ready Paneer
  32. Prepare Salt
  33. Get Olive oil to deep fry
  34. Take oil
  35. Prepare Salt
  36. Make ready Besan / Chick pea flour
  37. Get butter, melted
  38. Make ready Cardamom powder
  39. Prepare Coriander leaves for garnishing
  40. Take garlic, finely chopped
  41. Make ready Besan flour
  42. Take Patwadi Rassa:
  43. Prepare coriander leaves, finely chopped
  44. Make ready Ginger, grated
  45. Prepare Oil
  46. Take Oil for spinach mixture
  47. Take big chopped Onion
  48. Prepare plain flour / maida / all-purpose flour, to dust
  49. Prepare Oil for frying
  50. Take Garlic cloves
  51. Prepare mozzarella cheese / any cheese of choice
  52. Prepare Garam masala
  53. Get Ginger pieces
  54. Take chilli flakes
  55. Get Turmeric powder
  56. Get grated dry Coconut
  57. Prepare oregano
  58. Get mixed herbs
  59. Make ready Lemon juice
  60. Make ready White sesame seeds
  61. Make ready Corn starch
  62. Take Poppy seeds
  63. Prepare Bay leaf
  64. Prepare Oil
  65. Prepare quantity Cloves
  66. Make ready Coriander leaves
  67. Get quantity Black cardamom
  68. Prepare Kanda lasun masala
  69. Get Cinnamon stick
  70. Prepare Water
  71. Prepare Star anise
  72. Get Salt
  73. Take small piece Mace (javitri)
  74. Take Gravy:
  75. Make ready Bay leaf
  76. Prepare Cloves
  77. Get Black cardamom
  78. Make ready Cinnamon stick
  79. Get Star anise
  80. Take Onion, medium sized, chopped
  81. Prepare Tomato sauce
  82. Make ready Cashew nuts
  83. Get Kasuri methi (dried fenugreek leaves)
  84. Take Salt
  85. Make ready Turmeric
  86. Take Garam masala
  87. Prepare Heavy cream
  88. Make ready Evaporated milk
  89. Make ready Honey
  90. Prepare Oil
  91. Make ready Ginger, grated
  92. Take Deggi mirch
  93. Prepare Lemon juice

Matkichi Amti is a native Maharashtrian dish made with Goda masala. This sprout based curry is not only quick and easy to make but also very nutritious. Zinc-rich matki boosts immunity, promotes muscle gain and fat loss. Patvadyachi Aamti Once again with a very different spicy curry.

Instructions to make Patodi Chii Aamti:
  1. Heat up oil in a pan.
  2. Add mustard seeds and let them pop up.
  3. Add water and knead a stiff dough.
  4. Heat oil in a pan, add the whole spices, saute it for a minute. Add ginger, saute for 30 seconds. Add gram flour. Saute it for 2-3 minutes. Add the blanched spinach, a teaspoon of lemon juice, salt, turmeric powder, garam masala and continue sautéing for a couple of more minutes, until the raw aroma of gram flour goes away. Do not overcook. The final mixture should be semi-dry (not too pasty/not extremely dry). You may use more/less gram flour for getting to this consistency.
  5. Add cumin seeds, hing and ginger-garlic-green chilli paste. Fry for about a minute.
  6. You would need about one cup of water to grind. The batter should not become too thin.
  7. Cover the dough and keep aside for 15 minutes.
  8. Rest for 5 minutes.
  9. Boil sugar with two and a half cups of water till a syrup of single-thread consistency is reached. Remove from heat and strain the syrup.
  10. Once done, remove it on a plate and keep it aside to cool down. Once it is cool, divide into about 10 golf ball sized portions.
  11. Additionally add butter and maida. start to knead the dough.
  12. Add turmeric powder and mix well.
  13. Furthermore, add pinch of salt, garlic and oregano.
  14. Make small balls from the dough.
  15. Add saffron, rose essence and green cardamom powder. Keep the syrup hot.
  16. Take paneer in a bowl, add salt and a pinch of cardamom powder, Mix well. Form about 10 marble sized balls.
  17. Further, coat the dough with oil and rest for 2 hours.
  18. Add water and salt.
  19. Make an indentation in the centre of the dough ball.
  20. Heat sufficient olive oil in a shallow flat jalebi kadai (special type of wok). Take one ladle full of batter in the imarti cloth, hold tightly and press the batter through the hole into the hot oil.
  21. Take one of the spinach mixture ball, flatten it between palms, expand it from the sides using fingers, place the paneer ball in between, close the spinach mixture into a ball again, making sure none of the sides are open. When forming this ball, press it gently such that there is no gap between the paneer layer and the spinach layer. This ensures that the koftas don't open up/disintegrate when frying. Roll the kofta into corn starch mixture, and then dust off excess corn starch from the kofta.
  22. Further, punch the dough. - in a small bowl mix in butter, garlic and coriander leaves. - spread the prepared garlic butter over the dough generously.
  23. Mix well and bring the water to boil.
  24. Heat water in a large pan.
  25. For the traditional design, make a small circle around which make another circle and over these two make scallops in anti-clockwise direction ending at the starting point.
  26. Heat oil for frying. When the oil is hot, gently put a kofta inside. fry it for a couple of minutes on all sides. If the first kofta fries well and doesn't disintegrate, continue frying the rest of the koftas.
  27. Further top with mozzarella cheese on half of the dough. - also season with chilli flakes and oregano.
  28. When water begins to boil add besan and coriander leaves.
  29. Add turmeric powder in the water.
  30. Make small batches and deep fry on both the sides till crisp and light golden brown. Drain the hot imarti and dip into the sugar syrup.
  31. Fold the dough and seal the edges.
  32. Mix well and make sure that no lumps of besan are formed.
  33. When the water comes to a boil, add the bafla in it and cook until they start to float on top. - Remove the bafla from the water.
  34. Let them remain immersed till they have absorbed enough syrup. Drain and place the imarti on a flat plate. Repeat this process till all the batter is used up. Serve hot.
  35. Furthermore, brush generous amount of prepared garlic butter.
  36. Pre heat an oven to 180 degrees C.
  37. Cover and steam on medium heat for about 5 minutes.
  38. Stop the frying process and make sure the koftas are formed and sealed well, and add a bit of corn startch, or roll it further into the corn starch. Continue the frying process. The oil needs to be hot. Once the koftas are ready. Keep it aside.
  39. Also top with chilli flakes and mixed herbs.
  40. Arrange the boiled bafla on a baking tray.
  41. Take a dish greased well with oil. - Transfer the cooked besan into that dish and spread evenly.
  42. Recipe for Gravy: - Soak cashew nuts in water.
  43. Make marks over bread without cutting them fully.
  44. Bake for 25-30 minutes until they are browned.
  45. Let it cool down.
  46. Bake in preheated oven at 180 degree celsius for 15 minutes.
  47. Remove the bafla from the oven and dip them in ghee.
  48. When it cools down, cut it into pieces. Patwadya are ready.
  49. Heat oil. Add the whole spices. Saute for a minute. Add ginger, onion. Saute for 5 minutes. Add tomato sauce, saute for 3 minutes. Add salt, turmeric powder, red chilli powder, garam masala. Stir and let it cook for another about 7 minutes on medium heat. Turn off the heat and let it cool down for a few minutes.
  50. Cut the garlic bread into pieces and serve.
  51. Serve hot with Dal.
  52. Heat up oil in a pan.
  53. Add onion, garlic and ginger.
  54. Fry on medium until onion turns golden.
  55. Put the soaked cashews, above gravy into a blender processor. Add milk make the above mixture into a smooth puree. Return it into the pan.
  56. When onion begins to turn light golden, add coconut, sesame seeds and poppy seeds.
  57. Fry for about 3-4 minutes more.
  58. Turn on the heat, add the above gravy, lemon juice, honey, kasuri methi. At this point, you may add heavy cream if you want. Let it simmer for 5 minutes.
  59. Transfer the masala into blender pot and add coriander leaves. - Blend into thick, fine paste adding minimum water.
  60. Heat up oil in a pan.
  61. To assemble, cut the kofta spheres into two, using a knife. Pour a couple of ladles of gravy in a deep bottomed plate/bowl, arrange the koftas with cut side up.
  62. Add masala and for about 2 minutes.
  63. Add kanda lasun masala and mix well. Fry for another 2-3 minutes until it releases oil.
  64. Add water to make rassa.
  65. Garnish with heavy cream. Enjoy with laccha paratha.
  66. Add salt and mix well.
  67. Boil rassa for another 5-6 minutes. Patwadi rassa is already.
  68. While serving Take patwadya into a dish and serve rassa in a bowl.
  69. Dip the patwadya in rasssa just before serving.
  70. Patwadi rassa goes fantastic with bhakari.
  71. It goes well with poli, chapatti, fulka and even rice.
  72. Heat oil in a pan, add the whole spices, saute it for a minute. Add ginger, saute for 30 seconds. Add gram flour. Saute it for 2-3 minutes. Add

This vacation when I visited my Parent's place, many guests were there for a religious function. We got bored by sweets and satvik food. So Puranik Mavshi (She is a very nice cook and she comes for cooking at my mum's place for all functions) prepared this yum curry, 'Patvadyachi. Aamti Recipe, Learn how to make Aamti (absolutely delicious recipe of Aamti ingredients and cooking method) An appetizing Maharashtrian style dal made with yellow gram dal. Tempered with chillies, garam masala, curry leaves and mustard seeds.

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