|New Recipe| Patod ki Sabzi. Spiced Besan/Chickpea flour cakes: cooked, cooled on a plate, cut and pan fried. Then it’s soaked in a yogurt-almond-spinach curry. Step by step on the blog. Link in bio and direct link on stories. Traditionally this Rajasthani dish is a yogurt based, but I’ve made a spinach almond curry to go with the patod, and it’s a winner. Serve it with flaky butter parathas or rotis, so comforting. The leftovers are even better when the chivkpea cAkes soak up all the flavors like a sponge. YUM! https://www.foodfashionparty.com/2019/01/patod-chickpea-cake-curry.html @foodfashionparty foodfashionparty Asha Shiv

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    @foodfashionparty

    1 week ago
  • |New Recipe| Patod ki Sabzi. Spiced Besan/Chickpea flour cakes: cooked, cooled on a plate, cut and pan fried. Then it’s soaked in a yogurt-almond-spinach curry. Step by step on the blog. Link in bio and direct link on stories. Traditionally this Rajasthani dish is a yogurt based, but I’ve made a spinach almond curry to go with the patod, and it’s a winner. Serve it with flaky butter parathas or rotis, so comforting. The leftovers are even better when the chivkpea cAkes soak up all the flavors like a sponge. YUM! https://www.foodfashionparty.com/2019/01/patod-chickpea-cake-curry.html
    Asha Shiv |New Recipe| Patod ki Sabzi.  Spiced Besan/Chickpea flour cakes: cooked, cooled on a plate, cut and pan fried. Then it’s soaked in a yogurt-almond-spinach curry.  Step by step on the blog. Link in bio and direct link on stories. 
Traditionally this Rajasthani dish is a yogurt based, but I’ve made a spinach almond curry to go with the patod, and it’s a winner. 
Serve it with flaky butter parathas or rotis, so comforting. 
The leftovers are even better when the chivkpea cAkes soak up all the flavors like a sponge. YUM!

https://www.foodfashionparty.com/2019/01/patod-chickpea-cake-curry.html

    |New Recipe| Patod ki Sabzi. Spiced Besan/Chickpea flour cakes: cooked, cooled on a plate, cut and pan fried. Then it’s soaked in a yogurt-almond-spinach curry. Step by step on the blog. Link in bio and direct link on stories.
    Traditionally this Rajasthani dish is a yogurt based, but I’ve made a spinach almond curry to go with the patod, and it’s a winner.
    Serve it with flaky butter parathas or rotis, so comforting.
    The leftovers are even better when the chivkpea cAkes soak up all the flavors like a sponge. YUM!

    https://www.foodfashionparty.com/2019/01/patod-chickpea-cake-curry.html

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gastronomad_m - Maumita Paul 1 week ago

Looks like Bengali dhoka !! The process is exactly same where as we in generally use chana dal to make those lentil cakes 😍😍