Goan Style Patol Bhaji Recipe- Green peas Curry Recipe
Goan Style Patol Bhaji Recipe is a delicious curry of dried peas or vatana as it is popularly known. Made the Goan style as the name suggests, this bhaji is cooked in a base of freshly ground masala made with whole spices and coconut. Served as a popular Goan breakfast, you could serve this as a complete Sunday brunch.
Goan Style Patol Bhaji Recipe is a popular dish available in most of the tea stalls. The bhaji is usually had with Pav for breakfast.
The dish is made with dried green peas and cooked along with ground masala that are roasted first. By roasting the spice you will able to develop a nice aroma in the curry as well. The patol bhaji is usually served side by side with sukhi bhaji.
Did you know:Green peas are good source of iron and potassium. As it is less in fiber, it helps in lowering the cholesterol level and Blood sugar levels.
If you are looking for more Goan recipes here are some :
- 1/2 cup Dried Green Peas (Vatana) , soaked overnight
- 2 teaspoon Jaggery
- 1 cup Tamarind Water
- Salt , to taste
- Cooking oil Ingredients to roast & Grind
- 1 Onion , chopped
- 3 tablespoon Fresh coconut , grated
- 4 Dry red chillies
- 1-1/2 teaspoon Coriander (Dhania) Seeds
- 3 Cloves (Laung)
- 1 teaspoon Cumin (Jeera) seeds
- 1 teaspoon Fennel seeds (Saunf)
- 1 inch Cinnamon Stick (Dalchini)
- 1 teaspoon Sichuan peppercorns
- 4 cloves Garlic
- 1 inch Ginger , chopped
- 1/4 teaspoon Nutmeg
- 1 Star anise
- 1/4 teaspoon Turmeric powder (Haldi)
How to make Goan Style Patol Bhaji Recipe- Green peas Curry Recipe
To begin making the Goan Style Patol Bhaji Recipe, wash and soak the green peas in water overnight.
Heat a pan with oil on medium flame, add coriander seeds, dry red chilies, cinnamon, peppercorns, cloves, Star anise, fennel seeds and cumin seeds. Fry until the aroma is released for about 10 seconds.
Add the chopped onions, ginger, garlic and sauté until the onion turn translucent. Add freshly grated coconut and sauté until the mixture turns golden brown.
Switch off the heat, allow the mixture to cool down. Add the sautéed mixture in a mixer jar with water to a smooth paste.
Heat a pressure cooker, add the freshly ground paste, soaked legumes, turmeric powder, jaggery, tamarind water and salt and mix well.
Add about 1/2 cup of water and pressure cook the Patol Bhaji for about 3 whistle. Allow the pressure to release naturally.
Open the pressure cooker, transfer to a serving bowl and serve piping hot.
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