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Pathod with Variations Recipe

Pathod with Variations is a popular Indian Dessert
Author :
 
On :
Thursday, 27 April, 2017
Category :
Kid friendly Recipe
Course :
Dessert Recipe
Cuisine :
Indian Recipe
Technique :
No Bake Recipe
Difficulty :
Medium
Servings :
Serves 6
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • Pathodin Curd gravy:
  • 1 basic recipe (make cubes of 1/2 mixture, cool the rest as it is)
  • 1/2 cup - Curd
  • 1 cup - Butter milk
  • 1 tsp - Red Chilli powder
  • 1/2 tsp - Dhania (coriander seed) powder
  • 1/4 tsp - Turmeric powder
  • salt to taste
  • 3-4 tsp - Asafoetida
  • 1/2 tsp - each cumin and Mustard Seeds
  • 2 tbsp - oil
  • 2 cups - water
  • 1 tbsp - Coriander leaves finely chopped (optional)
  • Dry Pathod Sabzi
  • 1 recipe small Pathod cubes (above)
  • 1 tsp Fenugreek seeds (boiled as in Methi Papad sabzi)
  • 1 stalk Curry leaves (optional)
  • 1 stalk Mint leaves finely chopped (optional)
  • 1 tsp - Coriander leaves finely chopped (optional)
  • 1/2 cup - peas boiled (optional)
  • 1 tsp - Red Chilli powder
  • 1/2 tsp - Dhania powder
  • 3-4 pinches Turmeric powder
  • 2-3 pinches Asafoetida
  • 2 pinches citric acid or juice of 1/4th Lemon
  • 1/4 tsp - cumin and Mustard Seeds
  • 1 tbsp - oil
  • 1 cup - gram flour
  • one and a half cups - thick Butter milk
  • 1 tsp - Red Chilli powder
  • salt to taste
  • 4-5 pinches Turmeric
  • 2 pinches Asafoetida
  • Water if required
  • How to Make Pathod with Variations:

    1. Add all ingredients in a heavy pan, stir to mix well.
    2. Cook, stirring continuously, not allowing it to stick at the bottom.
    3. If it feels too much like a lump, add some water.
    4. It is done when the mixture does not have the taste of raw flour on tasting.
    5. The mixture should be like a very thick spoon able paste.
    6. It must be used while very hot, to form Pathod cubes, or Patoondhri thins.
    7. Patoondhri Thins Method:
    8. Spoon a ladleful of mixture in centre of a large plate.
    9. Spread in circular motion towards edges, thinning evenly.
    10. If required, wipe out excess mixture with edge of your palm, to give a thin even finish. Do this only while hot, or the texture will spoil.
    11. Cool, cut into strips, roll like swiss rolls.
    12. Or cut into 3 squares, or cut into rounds with inverted steel cup or lid, and pile up. Serve as is, or seasoned with tadka and garnished with coconut and coriander.
    13. Pathod Sabzi Cubes Method:
    14. Spoon mixture into a plate, spread with back of spoon to form a thick round.
    15. Cool well, before cutting.
    16. Cut into 1 squares for Pathodin curd gravy.
    17. Cut into 1/2 squares for dry Pathod or with peas.




     

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