Recipe of Speedy Patodi Chii Aamti

Patodi Chii Aamti Recipe

Hi, I am Joan. Today, we're going to prepare patodi chii aamti recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it's super satisfying.

Patodi Chii Aamti Recipe

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

Patodi Chii Aamti is one of the most favored of recent trending meals on earth. It's appreciated by millions every day. It's simple, it is quick, it tastes delicious. They are nice and they look wonderful. Patodi Chii Aamti is something which I've loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have patodi chii aamti using 93 ingredients and 70 steps. Here is how you can achieve it.

The ingredients needed to make Patodi Chii Aamti:

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

Steps 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. Add onion, garlic and ginger..
53. Fry on medium until onion turns golden..
54. 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..
55. When onion begins to turn light golden, add coconut, sesame seeds and poppy seeds..
56. Fry for about 3-4 minutes more..
57. 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..
58. Transfer the masala into blender pot and add coriander leaves. Blend into thick, fine paste adding minimum water..
59. 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..
60. Add masala and for about 2 minutes..
61. Add kanda lasun masala and mix well. Fry for another 2-3 minutes until it releases oil..
62. Add water to make rassa..
63. Garnish with heavy cream. Enjoy with laccha paratha..
64. Add salt and mix well..
65. Boil rassa for another 5-6 minutes. Patwadi rassa is already..
66. While serving Take patwadya into a dish and serve rassa in a bowl..
67. Dip the patwadya in rasssa just before serving..
68. Patwadi rassa goes fantastic with bhakari..
69. It goes well with poli, chapatti, fulka and even rice..
70. 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.

So that's going to wrap it up for this special dish patodi chii aamti recipe. Thanks so much for your time. I'm confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Let's cook!

Tags: Patodi Chii Aamti Recipe
Food Recipes
Cook Recipes
Cake Recipes

Bagikan Artikel ini