पातोडी | Patodi | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

PATODI

Ingredients

Dough
1 cup refined flour (maida)
¼ cup gram flour (besan)
½ tsp carom seeds (ajwain)
2 tsps ghee
Salt to taste
Stuffing
¾ cup chopped fresh coriander leaves
1½ tbsps oil + for dipping + for deep frying
1 tsp cumin seeds
1 tbsp finely chopped ginger
1 tbsp finely chopped garlic
2 tbsps roasted chana dal (daliya)
½ cup dried coconut
1 tsp sugar
1 tsp coriander powder
½ tsp red chilli powder
¼ tsp turmeric powder
½ tsp garam masala powder
¼ tsp fennel powder
½ tsp dried mango powder
Salt to taste
To serve
Kadhi as required

Method

1. Take refined flour in a large bowl, add gram flour, carom seeds, ghee, salt and sufficient water and knead into a stiff dough. Set aside for 5-10 minutes.
2. To make the stuffing, heat oil in a non-stick pan. Add dried coconut, sugar, coriander powder, red chilli powder, turmeric powder, garam masala powder, fennel powder, dried mango powder and salt and mix well. Roast for a few seconds.
3. Add coriander leaves, mix and set aside to cool completely.
4. To make patodi, take a portion of the dough and dip into oil and roll into a thin disc. Vertically place a portion of the coriander mixture in the centre, apply some water on the edges, fold from all sides to make a parcel. This is a patodi.
5. Heat sufficient oil in a kadai. Gently slide in the patodi and deep fry till golden brown and crisp. Drain on an absorbent paper.
6. Serve hot with kadhi.
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