A quintessentially mountain dish, the patudi is perfect for those times when you need to rustle up a snack in a hurry. Or you’ve managed to get really good greens, like ones picked fresh from the garden. Quickly done and spicy, this savoury is a healthy alternative to the deep-fried pakodas. The patudis taste especially good with the traditional accompaniment of hing ka achar (green mangoes pickled in asafoetida, salt and red chillies), washed down with a cup of piping hot tea!
MAKES 12-16 PIECES
250g greens (you can use any leafy green of your choice), chopped fine
1 green chilli, minced
1 tbsp (or just enough to bind) besan (chickpea flour)
Salt to taste but on the lesser side as greens are inherently salty
Oil to pan-fry
Place the chopped greens in a large bowl or plate. Add salt, chillies and mix. Add the besan, start with 1 tbsp and add more if required. There should be enough flour to bind the greens. When a handful of the mixture, squeezed in your fist, holds, you are set.
Heat a non-stick pan on medium flame. Add a little oil to the pan and drop in a handful of the green mixture. Flatten to form a small patty. Allow to cook. When the side in contact with the pan is golden going on brown, flip over and cook the other side. Continue till done. Serve hot.
Recipe courtesy Rushina Munshaw Ghildiyal, a food writer who blogs at A Perfect Bite.