Patodi Chii Aamti

Heat up oil in a pan.

Add mustard seeds and let them pop up.

Add water and knead a stiff dough.

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.

Add cumin seeds, hing and ginger-garlic-green chilli paste. Fry for about a minute.

You would need about one cup of water to grind. The batter should not become too thin.

Cover the dough and keep aside for 15 minutes.

Rest for 5 minutes.

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.

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.

Additionally add butter and maida. start to knead the dough.

Add turmeric powder and mix well.

Furthermore, add pinch of salt, garlic and oregano.

Make small balls from the dough.

Add saffron, rose essence and green cardamom powder. Keep the syrup hot.

Take paneer in a bowl, add salt and a pinch of cardamom powder, Mix well. Form about 10 marble sized balls.

Further, coat the dough with oil and rest for 2 hours.

Add water and salt.

Make an indentation in the centre of the dough ball.

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.

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.

Further, punch the dough.
in a small bowl mix in butter, garlic and coriander leaves.
spread the prepared garlic butter over the dough generously.

Mix well and bring the water to boil.

Heat water in a large pan.

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.

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.

Further top with mozzarella cheese on half of the dough.
also season with chilli flakes and oregano.

When water begins to boil add besan and coriander leaves.

Add turmeric powder in the water.

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.

Fold the dough and seal the edges.

Mix well and make sure that no lumps of besan are formed.

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.

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.

Furthermore, brush generous amount of prepared garlic butter.

Pre heat an oven to 180 degrees C.

Cover and steam on medium heat for about 5 minutes.

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.

Also top with chilli flakes and mixed herbs.

Arrange the boiled bafla on a baking tray.

Take a dish greased well with oil.
Transfer the cooked besan into that dish and spread evenly.

Recipe for Gravy:
Soak cashew nuts in water.

Make marks over bread without cutting them fully.

Bake for 25-30 minutes until they are browned.

Let it cool down.

Bake in preheated oven at 180 degree celsius for 15 minutes.

Remove the bafla from the oven and dip them in ghee.

When it cools down, cut it into pieces. Patwadya are ready.

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.

Cut the garlic bread into pieces and serve.

Serve hot with Dal.

Heat up oil in a pan.

Add onion, garlic and ginger.

Fry on medium until onion turns golden.

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.

When onion begins to turn light golden, add coconut, sesame seeds and poppy seeds.

Fry for about 3-4 minutes more.

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.

Transfer the masala into blender pot and add coriander leaves.
Blend into thick, fine paste adding minimum water.

Heat up oil in a pan.

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.

Add masala and for about 2 minutes.

Add kanda lasun masala and mix well. Fry for another 2-3 minutes until it releases oil.

Add water to make rassa.

Garnish with heavy cream. Enjoy with laccha paratha.

Add salt and mix well.

Boil rassa for another 5-6 minutes. Patwadi rassa is already.

While serving Take patwadya into a dish and serve rassa in a bowl.

Dip the patwadya in rasssa just before serving.

Patwadi rassa goes fantastic with bhakari.

It goes well with poli, chapatti, fulka and even rice.

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