Patal Bhaaji / Green Peas Gravy

This is a very popular dish in goa it is called Patal Bhaaji in “Goan Konkani”  Patal  – Mean liquid Consistency, and Bhaaji – Mean Vegetable, it’s pair with hot soft fluffy  Puri, Rotis or Paav, (bread), These Patal Bhaaji, we use to get in Restaurants or school canteens in Goa, these Bhaaji is very jiffy prepare, these Patel Bhaaji can cook together or can cook separately as well, today  I cook separate, as you can see below.

Well, one can also have with chaats at home, in a jiffy, you can take a plate to add bhaaji, add chopped onions, tomatoes, add some shev, and garnish with fresh cilantro and relish the beauty.

Well it just refreshes the memories of childhood, till date I remember, in Margao (India – Goa) I use to go with my granny and never miss the opportunity to have a plate of Patal Bhaaji along with soft fluffy puri or  Paav (Bread), I can’t express the feeling how it was, do try these dish and then you can understand these beautiful dish, well hope I could just rewind the precious moment, I spent with my granny and when I was a child. 👩

Ingredients :

1 Cup dried Green Peas – Soaked in water, overnight.

2 Medium Potatoes – Cooked, peeled, and chopped into small cubes.

1 Big Onion,  – finely chopped

1 medium  tomato  – chopped

2 Garlic cloves –  finely chopped

1tsp. Red Chilli powder

1/4 tsp. Turmeric powder

1 tsp. Garam Masala powder

For Potatoes  Bhaaji :

1 onion – chopped chunk

1 tomato – chopped  chunk

1/4 tsp. Turmeric PWD.

1 tsp. Garam Masala

1/4 tsp. Mustard seeds

1/2 tsp. Lemon Juice

Salt – to taste

Lemon slice  for garnish

Fresh Cilantro  for garnish

Green  Chilly for garnish

Method :

Wash the soaked peas, overnight, next day cook in a pressure 2 water &  little salt, with 1 whistle, close the flame.

Heat little oil in a wide pan, add chopped garlic and saute for while, don’t burn to saute for 2 minutes, then add chopped onion and saute till translucent. Add the chopped tomato, saute till it mushy, then add boiled peas add turmeric, chilly PWD.  garam masala powder., incorporate well and adjust with salt and gravy consistency,  but it has to be liquidy, don’t make it too thick. Add the lemon juice, incorporate well and switch off the flame.

Heat little oil in a wide pan, add mustard seeds let it crack, then add chopped chunk onion saute for a while don’t turn too brown then add chopped tomato saute for while, don’t make too mushy then add chopped potato pieces, incorporate well, add little salt turmeric pwd. & water. Cover the pan and let it cook at medium heat till potatoes are cooked but not mushy.

Take a plate add Patel Bhaaji, add potatoes bhaji in middle, Serve hot with hot soft fluffy puri or paav garnish with chopped cilantro, green chilly & Lemon slice and relish every bit.

Ingredient’s for Puri :

1 cup wheat flour
1/4 tsp salt (or as needed for taste)
About 1/2 cup water (or as needed to make a pliable dough. Might vary depending on the quality of flour)

Method :

Stir the flour and salt in a bowl, add water little by little to the dough.

Until it comes together into a pliable dough, I used around 1 cup of water but it might differ depending on the quality of the flour, add it little by little while kneading, add 1 tbsp oil, and set to rest for 10 – 15 minutes.

Make small balls out knead the dough, and roll on a rolling pin, meantime switch on the flame keep a deep skillet, add oil and keep on low flame, and continue rolling with all the dough, once done, add the puri in medium heat oil, and cook till it turns to little brownish and continues with all the puri.

Serve with Chana Masala, and relish with soft fluffy puri every bit.

Tips:

Drop a small piece of dough into the oil. The dough should fry up immediately and come to the surface. You know the oil is not hot enough when the puri does not puff up, is flat, and instead is also soaking up oil.

Now drop the puri into the oil.

While the puri is slowly coming to the surface, make sure to keep ladling in the hot oil on the surface.

This helps the puri to puff up.

Turn it so that it gets evenly reddish-brown or golden yellow (however you prefer)

Place it on a paper towel to drain off any oil. If fried right, it won’t retain oil.

Love Linda

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