Recipe

Instructions:
1. Preparing the Patudi Paste:
1. Mixing the Ingredients:
- In a mixing bowl, add 1 cup of besan.
- Gradually add 1/2 cup of yogurt while stirring to prevent lumps.
- Slowly add 2 cups of water, a little at a time, to achieve a smooth, lump-free batter.
Tip: If you don't have sour yogurt, leave regular yogurt out of the fridge for an hour to sour.
You can also add lemon juice for a tangy flavor.
2. Adding Spices:

- Add 1/2 teaspoon of salt and 1/2 teaspoon of turmeric powder.
- Mix in 1.5 tablespoons of ginger-garlic paste.
- Stir the mixture well to combine all ingredients.
3. Cooking the Paste:
- Pour the mixture into a non-stick pan.
- Cook on low flame, stirring continuously to prevent sticking and burning.
- Cook for about 7-8 minutes until the mixture thickens and doesn't fall off the spoon easily.
Tip: To check if it's done, spread a thin layer of the paste on a plate. If it peels off cleanly
after cooling, it's ready.
4. Setting the Patudi:
- Grease a plate with oil and pour the hot paste onto it.
- Spread the paste evenly with a spatula while it's hot to avoid lumps and ensure
smoothness.
- Press lightly with an oiled bowl to level the surface.
5. Cooling and Cutting:
- Let the paste cool for about 6-7 minutes.
- Once set, cut the Patudi into small square pieces using a knife.
2. Preparing the Tempering:
1. First Batch of Tempering:
- Heat 2 teaspoons of oil in a pan.
- Add 1/2 teaspoon of mustard seeds and let them splutter.
- Add 1/4 teaspoon of asafoetida, 1 teaspoon of sesame seeds, and 6-8 curry leaves.
- Add the first batch of Patudi pieces to the tempering.
- Sprinkle 1 teaspoon of Kashmiri red chili powder, 1/4 teaspoon of garam masala, and 1/4
teaspoon of black salt.
- Mix gently to coat the Patudi pieces without breaking them.
- Garnish with fresh coriander leaves and thin slices of fresh coconut (optional).
2. Second Batch of Tempering:
- Heat another 2 teaspoons of oil in a pan.
- Add 1/2 teaspoon of mustard seeds and let them splutter.
- Add 1/4 teaspoon of asafoetida, 1 teaspoon of sesame seeds, and 6-8 curry leaves.
- Add the remaining Patudi pieces.
- Add 1/3 cup of green garlic or green onions (if using normal onions, cook them until soft).
- Mix gently and garnish with fresh coriander leaves.
Tip: If you prefer, you can skip the second tempering and enjoy Patudi as is, or with a light
brush of oil.
Serving and Storage:
- Serve Patudi warm or at room temperature as a snack or a side dish.
- Store any leftovers in an airtight container in the refrigerator.

Tips and Precautions:
1. Consistent Stirring: Stir continuously while cooking the paste to prevent it from sticking
to the bottom of the pan and burning.
2. Non-Stick Pan: Use a non-stick pan to avoid the paste sticking and burning. If using a
steel or aluminum pan, extra caution is needed.
3. Hot Paste Handling: Spread the paste while it's hot for a smooth finish. It becomes
difficult to shape once it cools.
4. Gentle Mixing: When adding tempering to the Patudi, mix gently to avoid breaking the
pieces.
5. Flavor Adjustments: Adjust spices and salt according to your taste preference.
6. Health Variations: For a healthier option, use minimal oil and enjoy the Patudi without
tempering, or with just a light brush of oil.
Conclusion:
Enjoy your delicious, homemade Patudi! If you liked this recipe, please share it with your
friends and family. Don't forget to subscribe to Kitchen Crafts for more delightful recipes.