Maharashtrian Patal Bhaji, Paatal Bhaji

Maharashtrian Patal Bhaji, Paatal Bhaji

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Maharashtrian patal bhaji recipe | palak ki patal bhaji | healthy patal bhaji | with step by step images.

patal chi bhaji is a nourishing daily fare which can be enjoyed by people of all ages. Learn how to make Maharashtrian patal chi bhaji.

To make Maharashtrian patal bhaji, combine the chana dal, colocasia leaves and 1½ cups of water in a pressure cooker, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the oil in a non-stick kadhai, add the mustard seeds, cumin seeds, asafoetida and sauté on a medium flame for a few seconds. Add the prepared paste and sauté on a medium flame for 2 minutes. Add the chana dal-colocasia leaves mixture, tamarind pulp, jaggery, peanuts and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Serve hot.

Colocasia leaves are frequently used in Maharashtrian and Gujarati cooking, not only for their unique flavour but for their nutritional benefits as well. Palak ki patal bhaji, made with colocasia leaves and chana dal, perked up with a special coconut-based masala, is a treat to your palate with its interesting sweet-and-sour flavour.

Patal chi bhaji is a great dish to have during all three trimesters of pregnancy when a woman’s iron requirements are very high. This Patal bhaji is also an excellent source of protein, folic acid and fiber. Fibre is needed to keep constipation at bay – a common problem faced during pregnancy. Iron and folic acid are needed for baby’s growth and development.

Healthy patal bhaji gets its share of iron and folic acid from colocasia leaves and protein from chana dal. It gains both soluble and insoluble fiber from these 2 ingredients. Moreover, the vitamins A and C act as antioxidants and maintain cell health.

Heart patients and those with high cholesterol can also enjoy this palak ki patal bhaji as a part of their daily meal. Prefer to reduce the quantity of jaggery or eliminate it completely from the recipe. Enjoy it with hot phulkas to make a healthy meal!

Tips for maharashtrian patal bhaji. 1. Wash the colocasia leaves very well to get rid of all the dirt. 2. Prefer grated coconut than roughly chopped to make so as to get a smooth paste. 3. Do not over cook the chana dal. It should lend a good mouth feel.

Enjoy Maharashtrian patal bhaji recipe | palak ki patal bhaji | healthy patal bhaji | with step by step photos.

Maharashtrian Patal Bhaji, Paatal Bhaji recipe - How to make Maharashtrian Patal Bhaji, Paatal Bhaji

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Ingredients


For Maharashtrian Patal Bhaji
2 1/2 cups chopped colocassia leaves (arbi ke patte)
1/4 cup chana dal (split bengal gram) , washed and drained
2 tsp oil
1/2 tsp cumin seeds (jeera)
1/2 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
2 tsp tamarind (imli) pulp
1 tbsp chopped jaggery (gur)
2 tbsp roasted and coarsely crushed peanuts
salt to taste

To Be Ground Into A Smooth Paste ( Without Using Any Water)
2 tbsp grated coconut
1 1/2 tsp roughly chopped green chillies
1/4 cup chopped coriander (dhania)

Method
    Method
  1. Combine the chana dal, colocassia leaves and 1½ cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.
  2. Allow the steam to escape before opening the lid. Keep aside.
  3. Heat the oil in a non-stick kadhai, add the mustard seeds, cumin seeds, asafoetida and sauté on a medium flame for a few seconds.
  4. Add the prepared paste and sauté on a medium flame for 2 minutes.
  5. Add the chana dal-colocassia leaves mixture, tamarind pulp, jaggery, peanuts and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
  6. Serve hot.
Nutrient values (Abbrv) per serving
Energy164 cal
Protein5.6 g
Carbohydrates16.1 g
Fiber4.1 g
Fat8.9 g
Cholesterol0 mg
Sodium12.5 mg

Reviews

Maharashtrian Patal Bhaji, Paatal Bhaji
 on 15 Apr 16 02:13 PM
5

Nice recipe using greens... it has a bit of sourness and a bit of sweetness...Chana dal gives a good mouthfeel... will definitely make again.