Recipe: Yummy Paatal Bhaji / Dal Bhaji

Paatal Bhaji / Dal Bhaji. Maharashtrian Patal Bhaji, made with colocassia 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. It is a great dish to have during the third trimester of pregnancy when a woman's calcium requirements are very high. Add mustard, cumin, asafoetida, curry leaves, and chilli-garlic paste.

Patal potato bhaji means potato subzi with slight gravy. This is a delicacy and served in most of the Goan restaurants like Cafe Tato, Cafe Real, Cafe Bhonsale, etc along with pav. We even make this paatal bataat bhaji home and serve with puris or chapatis. You can have Paatal Bhaji / Dal Bhaji using 17 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Paatal Bhaji / Dal Bhaji

1. It's 3 bowls of chopped spinach (I use 3/4spinach+1/4methi).
2. You need 1 bowl of chana dal (I use chana+green moong dal).
3. It's 1 tsp of Green chilli+garlic paste.
4. You need leaves of Curry.
5. You need 1 tsp of Mustard seeds / Cumin seeds.
6. It's as needed of Oil.
7. Prepare to taste of Salt.
8. Prepare 1/2 tsp of Jaggery.
9. It's 1 tsp of Red chilli powder.
10. Prepare 1/2 tsp of Turmeric powder.
11. Prepare 1 tbsp of Goda Masala.
12. You need pinch of Asafoetida.
13. It's 2 tbsp of Sliced dry coconut.
14. It's 2 tbsp of Peanuts.
15. It's 3/4 tbsp of besan.
16. Prepare as needed of Water.
17. Prepare 1 tsp of Tamarind pulp.

So, Goan Patal Batata Bhaji with Puri Goan Style Batata Bhaji is actually a thin potato-based gravy which is seasoned with mild spices and some curry leaves. It has a lovely, smooth and soft texture and goes best with Puri, a deep-fried flatbread or with Pav (dinner rolls). Colocasia leaves gravy recipe with step by step photos - tangy and sweet bhaji made with colocasia leaves.

Paatal Bhaji / Dal Bhaji step by step

1. Mix spinach+chana dal+peanuts+coconut slices+curry leaves and water. Pressure cook for 5-6 whistles..
2. Heat oil in a pan. Add mustard, cumin, asafoetida, curry leaves, and chilli-garlic paste. Fry for 3-4 minutes. Add red chilli powder, turmeric, goda masala and cooked spinach-dal with water..
3. Add salt, jaggery, tamarind pulp, besan + water to curry and cook for 5-7 minutes. You can add finely chopped coriander and kasuri methi too..
4. While serving pour garlic-cumin-asafoetida+red chilli tadka over it. Enjoy!.

Also called as Alu chi patal bhaji. A really good recipe from the Maharashtrian cuisine. Alu is the marathi word for colocasia leaves or arbi ke patte. even though the hindi word 'alu' or 'aloo' means potatoes, the pronunciation of both the marathi and hindi words are different. Palak chi Patal Bhaji is a traditional Maharashtrian curry cooked along with buttermilk and besan. This palak Patal bhaji goes great with rice, bhakri and even with roti.