Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Goa · Breakfast

Patal Bhaji

Traditional 3. Patal Bhaji recipe

🧺 Ingredients

• 1½ cups kabuli chana (chickpeas), soaked overnight
• ½ cup fresh grated coconut
• 4 Kashmiri dry red chillies
• 1 tbsp coriander seeds
• 5 black peppercorns
• 4 cloves
• ½-inch cinnamon
• ½ tsp fennel seeds
• ½ tsp turmeric powder
• 1 medium onion, sliced
• 2 tbsp tamarind pulp
• 1 tbsp jaggery
• 1 tsp mustard seeds
• 8 curry leaves
• 1 green chilli, slit
• Pinch of hing (asafoetida)
• 3 tbsp coconut oil
• Salt to taste

👩‍🍳 How to make Patal Bhaji

1. Pressure cook chickpeas (20 mins, high heat): Drain soaked chickpeas, cook in pressure cooker with 2½ cups water and salt — 1 whistle on high, then 5 mins on low. Chickpeas should be soft but hold shape.
2. Dry roast spices (3 mins, medium heat): In dry pan, roast chillies, coriander, peppercorns, cloves, cinnamon, fennel until fragrant and slightly darkened. Cool.
3. Fry coconut and onion (5 mins, medium heat): Heat 1 tbsp oil, sauté half the onion with grated coconut until golden brown. Cool.
4. Grind masala (5 mins, no heat): Blend roasted spices, fried coconut-onion, turmeric with just enough water into smooth thick paste.
5. Tempering (2 mins, medium heat): Heat remaining oil, add mustard seeds — let splutter. Add hing, curry leaves, green chilli, remaining onion. Fry 2 mins.

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