Patod Ki Sabzi – Crispy Chickpea Cakes in Yogurt Spinach Almond Gravy

A popular curry made in Rajasthan. Patod is a chickpea cake that’s dipped in a curry.  Patod-Chickpea cake curry is perfect for entertaining and a vegetarian lovers delight.  The curry is beautiful base with spinach, some yogurt and a lot of other good stuff.

Food is such an important, driving force in our lives. We share and create some of our most important stories surrounded by food. It comforts us, nourishes us, and heals us. So far, I haven’t met one who didn’t have a special dish or fond food memory to look back on.

Eons ago….

I’ve come to my friend’s place for a sleepover.  There is a game of rummy going on upstairs. While I am expected to be with the teens…… 

I am downstairs, in the kitchen with aunt, my burgundy book, and a pen. She makes rotis that are thicker and pinches it on top with a tong, I know, sad explanation, but that’s exactly what she did.  Lots of thoughts. Ideas. Beginnings and endings always get me riled up. I was probably bulldozing the conversation with things like, how is this made, how long should this be cook, the history behind it.. She was patient.  I was patient, stood there watching her pour, stir, press and cut.  The first introduction to Rajasthani food was then. It was Patod-Chickpea Cake Curry/Patod ki sabzi. That moment, I still remember, I was quite mesmerized.  My first Rajasthani recipe went in my little burgundy diary.

I remember I had section in  my book which had recipes from many parts of India, and I was so proud of adding Patod ki sabzi in it.  It was special.

Who knew, after all these years I get to share it with you, with my own twist.  Aunty is looking from up there, this is for you.

Patod-Chickpea Cake Curry in Yogurt Spinach Almond Gravy

Patod-Chickpea Cake

Patod is a chickpea cake.  It’s made with chickpea four batter which is spiced and cooked, cooled and cut.  One of the most important thing to remember is to keep stirring the patod mixture, so it doesn’t get lumpy.  It takes ten minutes.  Cook on medium heat. These are then cut to triangular slices and pan fried.  These are absolutely perfect to eat it as a snack or in a curry.

Patod ki Sabzi  with yogurt spinach almond gravy

Here I have a non traditional curry that the patod is soaked in.  It’s generally soaked in a yogurt gravy which I Love too.  This is a twist that we love.  It’s made with spinach and almond paste, a slight tang from the yogurt. If you prefer add the mustard paste which is quite popular in Bengali cuisine.

Let the patod ki sabzi or patod curry soak for about 4-5 before serving.  Serve it with some rotis or flaky parathas.  Happy cooking!!

Patod Ki Sabzi - Crispy Chickpea Cakes in Yogurt Spinach Curry

 

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Prep time

1 hour

Cook time

15 mins

Total time

1 hour 15 mins

 

A popular curry made in Rajasthan. Patod is a chickpea cake that's dipped in a curry. Patod-Chickpea cake curry is perfect for entertaining and a vegetarian lovers delight. The curry is beautiful base with spinach, some yogurt and a lot of other good stuff.

Author: Ash

Recipe type: lunch

Cuisine: Indian

Serves: 4-6

Ingredients

Chickpea cakes/Patod

• 1 cup Chickpea flour
• 4 garlic finely chopped
• 1 tsp chili powder
• ½ tsp chaat masala
• ½ tsp salt
• ½ tsp sugar
• 2 cups water
• 2 tbsp oil

Yogurt-Spinach Almond Curry

• ⅓ cup almond, soaked overnight and ground to a smooth paste
• 1 tbsp brown mustard paste(optional)
• 3 tbsp vegetable oil
• 1 tsp cumin seeds
• ½ onion, very finely chopped
• 1 tbsp fresh ginger garlic paste
• 1 tsp chili powder
• ⅓ tsp turmeric powder
• 1 tsp coriander powder
• ½ tsp sugar
• 1 tsp salt
• 2 cups packed spinach, ground to a paste with ½ cup of water
• ⅓ cup thick yogurt, whipped and not sour at all
• 1 tsp garam masala

Instructions

1. In a mixing bowl, add the chickpea flour, chopped garlic, chili powder, chaat masala, salt, sugar and water. Using a whisk, mix it up very well until smooth and no lumps are there.
2. In a nonstick pan, add oil. Keep it on medium heat. Pour the chickpea mixture and using a wooden spoon, keep stirring very well. This process is a little bit tedious. Keep stirring so it doesn't form lumps. It is totally okay if the mixture is not smooth. This will take about 5-8 minutes for the mixture to cook and to form a ball. When it leaves the sides and forms a dough, Pour it on an oiled plate. Using the back of the wooden ladle or oil your hands and press the batter well and evenly. Let it cool for 15 minutes before you can cut it and pan fry it with a few tablespoons of oil. Set aside.

Spinach- Yogurt-Almond Curry

1. In a pan, add 3 tbsp of oil. Add the cumin seeds and let it pop. Toss in the finely chopped onions along with the ginger garlic paste. Saute for 2 minutes on medium heat. Do not burn. Add the chili powder, turmeric, coriander powder, sugar and saute on low heat until the rawness of the spices go away. Then add the spinach paste and on medium heat, mix. Add the salt. Keep mixing for two minutes. This doesn't take a long time to cook.
2. Blend the yogurt and the almond paste together before adding it to the spinach.
3. Add the yogurt and almond puree into the spinach mix. Check for salt. On low heat, keep stirring and cooking for 4-5 minutes. Do not let it boil or the yogurt will separate. After about 3 minutes add the garam masala and simmer for 2 minutes and turn off the heat.
4. Add the patod or the fried chickpea cakes to the mixture and let it soak for at least 2-3 hours before serving.
5. Serve with butter naan, parathas or chapathis.

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