Stories
Maharashtra's Twist to Gatte ki Sabzi: Special Besan Patodi Rolls Fusion Recipe
- •A unique fusion of Rajasthan's Gatte ki Sabzi and Maharashtra's Patodi, presented as Besan Patodi Rolls.
- •Created by Chef Aishwarya, this recipe features thin gram flour sheets filled with a spicy stuffing of coconut, peanuts, and spices.
- •Unlike traditional gatte, the gram flour sheets are steamed to maintain their shape and ensure the filling sets well.
- •The stuffing includes coconut, peanuts, cumin, fennel, whole coriander, green chilies, and garlic.
- •The steamed rolls are cooked in a spicy yogurt and tomato gravy, offering a distinct and flavorful experience.
Key Questions Answered
Besan Gatta Patodi Rolls is a fusion recipe created by chef and content creator Aishwarya that combines Rajasthan's traditional gatte with Maharashtra's patodi. Thin sheets of gram flour are filled with a spicy stuffing of coconut, peanuts, and spices, rolled, steamed, and added to a spicy yogurt-tomato gravy.
The dry and aromatic stuffing is made by lightly roasting dry coconut, peanuts, cumin, fennel, and whole coriander. Once fragrant, green chilies and garlic are added, and the mixture is coarsely ground in a mixer to provide a good texture while eating.
Steaming the rolls on a steamer or idli maker's perforated plate for about 4 to 5 minutes helps them maintain their shape and ensures the filling sets properly. It also reduces the chances of the gram flour rolls breaking when they are added to the boiling gravy.
