Patod Ki Sabzi - Crispy Chickpea Cakes in Yogurt Spinach Curry
 
Prep time
Cook time
Total time
 
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:
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.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2019/01/08/patod-chickpea-cake-curry/