Goan Patal Bhaji




Goan Patal bhaji is a spicy white peas coconut based curry served in Goan local cafes for breakfast. It is even served along with sukki bhaji and then it is termed mix bhaji. 

Measurement: 1 cup = 180 ml
Serves: 3

Ingredients:
  1. White peas (soaked overnight) - 3/4 cup
  2. Onion - (sliced) 1 medium size, (chopped) 1 small size
  3. Fresh scrapped coconut - (3 tbsp)
  4. Turmeric powder - 1/4 tsp
  5. Chilly powder - 1/2 tsp
  6. Garam masala - 1/2 tsp
  7. Cloves - 2 to 3  
  8. Cinnamon - a tiny piece 
  9. Star anise - 2 to 3 petals (seeds removed)
  10. Fennel seeds - a pinch
  11. Peppercorns - 5
  12. Mace - a tiny petal
  13. Coriander seeds - 1/2 tsp
  14. Tamarind (optional) - a tiny piece
  15. Oil - 2 tbsp
  16. Salt to taste
  17. Coriander leaves (chopped) - 1 tsp
Procedure:
  • Boil white peas and keep them aside.
  • Heat 1 tbsp oil in a wok.
  • Add cloves, cinnamon, fennel seeds, peppercorns, star anise, coriander seeds and mace.
  • Fry till spices give out aroma and remove.
  • Add sliced onion and fry till golden brown.
  • Add coconut and stir fry till it turns slightly brown.
  • Grind spices with onion, coconut and tamarind by adding little water.
  • Heat 1 tbsp oil in a cooking pan and chopped onion.
  • Fry till translucent.
  • Add garam masala and boiled peas. ( 2 tbsp boiled peas to be mashed and added)
  • Add turmeric powder, chilly powder and salt to taste.
  • Add required quantity of water and cook on high flame for 5 min.
  • Add ground paste.
  • Stir well and simmer for 2 - 3 min.
  • Add coriander leaves.
  • Serve with pav or puri.
Tip: 
  • You may make it more spicy.
  • You may use 2 Goan red chillies while roasting spices and avoid chilly powder.
  • If you like this bhaji, then you may also like tomaat bhaji and salad bhaji, which are commonly served in Goan local cafes. 


Comments

  1. This is an absolutely fantastic recipe! Took me straight back to Goa! Thank you so much for putting this up Vela!

    ReplyDelete

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