I dont know how I forgot to blog about this delicious recipe. One of my cousin recently reminded me of this.
At our home, we call this Aayi’s bhaji (just to distinguish from Amma’s bhaji!!!). This is prepared with either puri or dosa.
In Konkani Paattal means ‘a substance which has more liquid’ (Please somebody give me a more suitable word here). This name is given because the other bhaji I mentioned above is a dry bhaji.
Though the ingredients for both the bhajis are exactly same, because of the different procedures of cooking, they have a great difference in taste.
Ingredients :
Potatoes 3-4
Onions 2-3
Coconut ½
Cloves(lavang) 5-6
Cinnamon(Chakke,dalchini) 2 inch piece
Tamarind 1/2 tea spn
Pepper  5-6
Red chillies 5-6
Coriander seeds 1 tea spn
Oil 1 tea spn
Salt
Method:
Heat the oil. Fry cloves, cinnamon, red chillies,pepper and coriander seeds. Grind with coconut, tamarind and salt.
Peel and cut potatoes in small pieces. Cut onions. Cook onions and potatoes in water. When cooked, add the ground masala. Cook for 10min. Serve with dosa or puri.
Serves : 4
Preparation time : 30min
I would say ” of liquid consistency” or just a gravy…but your explanation is right!!
hahaha. Thanks preeti. Sometimes, I just dont find proper words.
Shilpa,
If you want reminders of yummy amchi food, here’s what you can post:
Goli baje, biscut ambado, biscut roti, pineapple sasam, the ever famous tendle bibbe upkari, adai etc.
As I post this msg, all I can think of is vaardike(wedding) food!!
We just say Patal Bhaji too. If there’s other veges we call it dhabdhabeet…
Preeti, I donno what a ‘biscuit roti’ is. If you know the recipe, please mail me. I will be very happy to post it here.Wow…I think after a few days I can proudly say that ‘I know Konkani cooking’ :).
Ashwini, I haven’t heard of ‘dhabdhabeet’.Thanks for the info. Next time ifg someone asks me for it, I will have an answer :).
Shilpa,
I will get hold of the biscuit roti recipe for you.It’s been ages since I made it myself. I remember wanting to make a trip to Mangalore just to eat authentic konkani food like goli baje ,appo and biscuit roti from the famous Taj Mahal.
I still have to send you some recipes,as promised. I will pass them on in a few weeks- once I get a breather from assignments.
Btw, I tried the tomato chutney finally…..all I can say is YUMMMMMMMMMMMM!!!
Shilpa,
Just hit this website today and really happy.
I think to explain pathal the word you used to explain, “Liquidy” is good enough. We can also say, get a little generous with “Uddak”, and all cooks will know it will become Pathal…:)
Do you have recipe for Kaande Bhaji? It’s not the dry bhajjiya. I used to visit my granpa’s place in Kumta and this restaurant used to serve with Idli. I think it has a daal and rice stew (tarn) base. I used to get few pieces of Potato in that bowl too. It was very unique, but very very yummy.
If anyone know, please post here. I would be greatful.
Wish you all a nice belch (Dhenk).
Kish, I don’t know which bhaji u r refering to.but i think I can guess by your description. I would make it like this, based on your description, pls try it & lemme know –
Put tadka of mustard,curry leaves and green chillies. Add onions and fry til translucent (do not make them brown). Add cooked potatoes(mashed a bit by hand). Add water. Make a paste of besan (chick pea flour) and water. Add this to bhaji stirring continuously till it is cooked completely. Add salt and garnish with coriander leaves.
Shilpa …i think what Kish is talking about is a bhaji which my MIL prepares. She is from Honavar and usually this bhaji is prepared on fasting days as batata sukka bhaji has onions. It is as follows. Wash and cut potatoes finely. Cube form, very thin (not long) so that it cooks fast. Just make a tadka of mustard, jeera, curry leaves, green chilli and hing. Here hing is very important. Add the potato cubes, add enough water. Add salt and a little suger. On boil add grated coconut. Kish says rice stew (tarn). It is the starch when the potatoes are cooked in water. You can try this and post it if you like the same. My mother too prepares the same bhaji
Another bhaji which amma (my mom) prepares is sweet potatoes. You can try this also. Here we get sweet potatoes which are orangish in colour unlike India.
Shilpa ….Forgot to mention, the bhaji tastes great with puri.
Thanks Aruna. I will try it. My mom also prepares this but she adds a bit of pova pitto or sambar powder to it (just a little) and it tastes great. I will try both versions and post it soon.
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Another word for “pattal” ? ‘Thin gravy ‘ perhaps!!! I am going to try this bhaji recipe today. We used to live in Bantwal for a while.Love Goli Baje.Thanks for all the recipes.
batate pattal masale baji can be named potato masala gravy or curry
in your recipie i didnt understand if i should add the fried things with cocounut n tamarind & mix
Shilpa: Yes, you should add fried things with coconut, tamarind etc and grind.
Hi Shilpa,
Many thanks for posting this great recipe. You’ve made my day today. You can’t imagine how many years I’ve been hunting for this recipe as well as the other Vatana Patal Bhaji Recipe. ‘Patal’ is right I think, since those happen to be their original names and changing them may only confuse people who are looking for this recipe with its actual name.
Will try one of your recipes with puris this evening.
Hi – Can I have the recipe for Tomato chutney.
Thanks
It is already on the site