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We hope you got benefit from reading it, now let’s go back to patodi chii aamti recipe. You can cook patodi chii aamti using 93 ingredients and 72 steps. Here is how you achieve it.

The ingredients needed to cook Patodi Chii Aamti:

1. Provide patwadi:
2. Get big bunch Spinach
3. Prepare Oil
4. Get Rice Flour
5. You need Corn Flour / Makka Atta
6. Get dry yeast / any yeast
7. You need Mustard seeds
8. Get Rice
9. Prepare Ghee
10. Prepare sugar
11. Use Cumin seeds
12. You need Edible orange red colour
13. You need Baking soda
14. Get salt
15. Provide Hing / Asafoetida
16. Use Sugar
17. Prepare Curd
18. Prepare garlic, finely chopped
19. Provide Ginger-Garlic-Green chilli paste
20. Prepare Saffron (kesar)
21. Use Salt
22. Provide oregano
23. Provide Turmeric powder
24. Take Rose essence
25. Prepare Turmeric powder
26. Prepare unsalted butter, at room temperature
27. Get Water
28. Prepare Green cardamom powder
29. Get Ghee for serving
30. You need plain flour / maida / all-purpose flour
31. You need Paneer
32. Provide Salt
33. Prepare Olive oil to deep fry
34. Prepare oil
35. You need Salt
36. Use Besan / Chick pea flour
37. You need butter, melted
38. Take Cardamom powder
39. You need Coriander leaves for garnishing
40. Take garlic, finely chopped
41. You need Besan flour
42. You need Patwadi Rassa:
43. Use coriander leaves, finely chopped
44. Provide Ginger, grated
45. Use Oil
46. Use Oil for spinach mixture
47. You need big chopped Onion
48. Use plain flour / maida / all-purpose flour, to dust
49. Take Oil for frying
50. Provide Garlic cloves
51. You need mozzarella cheese / any cheese of choice
52. Take Garam masala
53. You need Ginger pieces
54. You need chilli flakes
55. Use Turmeric powder
56. Provide grated dry Coconut
57. Take oregano
58. Use mixed herbs
59. Prepare Lemon juice
60. You need White sesame seeds
61. You need Corn starch
62. Take Poppy seeds
63. Get Bay leaf
64. Use Oil
65. Prepare quantity Cloves
66. Provide Coriander leaves
67. Take quantity Black cardamom
68. You need Kanda lasun masala
69. Prepare Cinnamon stick
70. Prepare Water
71. Prepare Star anise
72. Get Salt
73. Get small piece Mace (javitri)
74. Get Gravy:
75. Provide Bay leaf
76. Get Cloves
77. Take Black cardamom
78. Provide Cinnamon stick
79. Take Star anise
80. You need Onion, medium sized, chopped
81. Provide Tomato sauce
82. You need Cashew nuts
83. Provide Kasuri methi (dried fenugreek leaves)
84. Prepare Salt
85. Prepare Turmeric
86. Take Garam masala
87. You need Heavy cream
88. You need Evaporated milk
89. Provide Honey
90. Provide Oil
91. You need Ginger, grated
92. Take Deggi mirch
93. Take Lemon juice

Instructions to make Patodi Chii Aamti:

1. Heat up oil in a pan.
2. Add mustard seeds and let them pop up.
3. Add water and knead a stiff dough.
4. 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.
5. Add cumin seeds, hing and ginger-garlic-green chilli paste. Fry for about a minute.
6. You would need about one cup of water to grind. The batter should not become too thin.
7. Cover the dough and keep aside for 15 minutes.
8. Rest for 5 minutes.
9. 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.
10. 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.
11. Additionally add butter and maida. start to knead the dough.
12. Add turmeric powder and mix well.
13. Furthermore, add pinch of salt, garlic and oregano.
14. Make small balls from the dough.
15. Add saffron, rose essence and green cardamom powder. Keep the syrup hot.
16. Take paneer in a bowl, add salt and a pinch of cardamom powder, Mix well. Form about 10 marble sized balls.
17. Further, coat the dough with oil and rest for 2 hours.
18. Add water and salt.
19. Make an indentation in the centre of the dough ball.
20. 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.
21. 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.
22. Further, punch the dough. - in a small bowl mix in butter, garlic and coriander leaves. - spread the prepared garlic butter over the dough generously.
23. Mix well and bring the water to boil.
24. Heat water in a large pan.
25. 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.
26. 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.
27. Further top with mozzarella cheese on half of the dough. - also season with chilli flakes and oregano.
28. When water begins to boil add besan and coriander leaves.
29. Add turmeric powder in the water.
30. 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.
31. Fold the dough and seal the edges.
32. Mix well and make sure that no lumps of besan are formed.
33. 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.
34. 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.
35. Furthermore, brush generous amount of prepared garlic butter.
36. Pre heat an oven to 180 degrees C.
37. Cover and steam on medium heat for about 5 minutes.
38. 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.
39. Also top with chilli flakes and mixed herbs.
40. Arrange the boiled bafla on a baking tray.
41. Take a dish greased well with oil. - Transfer the cooked besan into that dish and spread evenly.
42. Recipe for Gravy: - Soak cashew nuts in water.
43. Make marks over bread without cutting them fully.
44. Bake for 25-30 minutes until they are browned.
45. Let it cool down.
46. Bake in preheated oven at 180 degree celsius for 15 minutes.
47. Remove the bafla from the oven and dip them in ghee.
48. When it cools down, cut it into pieces. Patwadya are ready.
49. 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.
50. Cut the garlic bread into pieces and serve.
51. Serve hot with Dal.
52. Heat up oil in a pan.
53. Add onion, garlic and ginger.
54. Fry on medium until onion turns golden.
55. 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.
56. When onion begins to turn light golden, add coconut, sesame seeds and poppy seeds.
57. Fry for about 3-4 minutes more.
58. 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.
59. Transfer the masala into blender pot and add coriander leaves. - Blend into thick, fine paste adding minimum water.
60. Heat up oil in a pan.
61. 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.
62. Add masala and for about 2 minutes.
63. Add kanda lasun masala and mix well. Fry for another 2-3 minutes until it releases oil.
64. Add water to make rassa.
65. Garnish with heavy cream. Enjoy with laccha paratha.
66. Add salt and mix well.
67. Boil rassa for another 5-6 minutes. Patwadi rassa is already.
68. While serving Take patwadya into a dish and serve rassa in a bowl.
69. Dip the patwadya in rasssa just before serving.
70. Patwadi rassa goes fantastic with bhakari.
71. It goes well with poli, chapatti, fulka and even rice.
72. 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

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