Pattave is a very unique and traditional dish of north India. It is a dish made with mint and chickpeas flour sausages cooked in curry. My mother makes it with both mint leaves and Arbi ke pattay( Taro leaves) ! Me too !
It is a simple recipe and full of wonderful flavours- thanks to mint and other spices. It’s a perfect recipe for everyone- vegetarians, vegans, and non-vegetarians.
Serves: 4 people
Cooking time: 30 minutes
(Vegans can avoid Yogurt in the gravy. It’s optional anyway).
STEP1- Making the Pattava rolls
2 and half cups of Chickpeas flour/Besan
1 cup of fresh mint leaves- washed
2 tsp of cumin seeds
3 black peppers corns
1 tsp of salt
2 tbsp. of plain flour or wholemeal flour
STEP 2- MAKING THE GRAVY
1 Medium size onion- thinly sliced
2 tsp of cumin seeds
4 medium size tomatoes chopped roughly
6 tsp of ginger and garlic paste (better if it is homemade)
1 and half tsp of turmeric powder
4 tsp of coriander powder
1 and half tsp of red chilli powder (or to your taste)
2 tbsp. of yogurt (Vegans can skip this)
2 and half tsp of salt (or to your taste)
2 serving spoons of cooking oil
Making the Rolls
1. Take out Chickpeas flour/Besan in a bowl, add mint leaves and all other ingredients mentioned above and tiny bit of water and make thick dough. (See photos).
2. Roll them into fat rolls and steam them.
HOW TO STEAM:
You can use a steamer. I didn’t want to use the steamer so I boiled water in a sauce pan, put a colander on it! I put the each sausage in a foil paper and placed them in the colander and put a lid on it. After 10 minutes or so I got perfectly steamed sausages.
Once the rolls are steamed, let them cool down and the cut them into thick slices. (Please see photos).
MAKING THE GRAVY
1. In a grinder, put ginger and garlic paste, tomatoes, chilli powder, turmeric powder, coriander powder, and salt. And make a thick paste.
2. In a cooking pot, heat oil, fry sliced onions on medium heat till they are golden, add cumin seeds and after 30 seconds turn the gas on high heat and add the gravy paste in it.
3. Sauté it for five minutes or so and half way through add yogurt, keep string it while you add yogurt. Sauté it till oil is separated. Add one and half a glass of water (or according to the thickness of the gravy you want).
4. Cook it on low heat for 6 minutes or so. Switch off the gas and let the gravy cool down at least 80 percent. Once it has cooled down, add the Pattava slices.
Heat it up once just before serving!
NOTE: If you add Pattava slices in the hot gravy, it will absorb all the gravy and you will be left with very dry gravy!
Enjoy it with roti or rice or any other bread of your choice!
Recipe By: Khadeeja Arif
It was first published by @indiancurrybykhadeeja