Patoli: A Curry I Snack On and Love Forever

Patoli is not just a curry to me.
It’s a snack. It’s comfort. It’s a feeling I carry.

Made with plantain, french beans, capsicum, ladyfinger, at least these are the vegetables I know of, but plantain will always be my favourite. Maybe because that’s how I was introduced to this dish. Or maybe because first loves stay first.

My love for patoli has no limits. I’ve been a crazy fan and I know I’ll be one forever.

I remember how my mom would finish cooking, clean up the kitchen, and just walk away.
Five minutes. Just five minutes.
That’s all I needed.

I’d grab as much patoli as I could in a small cup and quietly run away. And while eating, I’d start talking to myself, as if I were discussing something very important with the press, casually munching, nodding, fully involved in my own imaginary interview. 😄

I still don’t know why I did that.

Maybe it was the “latest news” playing in the background. My dad and news are soulmates across lifetimes. Or maybe my little brain just picked what it liked and decided to speak up while eating its favourite curry.

Patoli is a curry, for sure.
But for me, it’s no less than a snack.

It’s also one of the very few curries I love eating with curd, a unique combination that somehow works perfectly. Even now, as I write this, I can smell it. The familiar aroma. The known scent. And I realise… I’m smiling.

Yes, it’s a slightly tedious process.
But when you cook with love, it’s all good. Only good.

The ground chana dal with dried red chillies, cumin, and that unforgettable smell of hing is vivid in my memory. I can see my kitchen. The balcony. And the love wrapped in my amma’s saree.

I used to hug my mother so tight, almost breaking her bones.
I still do.

I know. I know. I love her.
And I’ll keep loving my parents no matter what. 🤍

Ingredients

• Raw banana (plantain), cut into small cubes

• Onion, sliced (optional, only if you enjoy the taste)

• Oil, 2–3 teaspoons

For the coarse grind

• Chana dal (Bengal gram), 1 cup, soaked

• Cumin seeds, 1 teaspoon

• Dried red chillies, 5–6

• Hing (asafoetida), a small pinch

• Salt, to taste

Instructions:

1. Heat 2–3 teaspoons of oil in a pan.

2. Add the cut plantain cubes and roast them on a medium flame until they start turning soft and lightly golden.

3. Add sliced onions if using, and sauté until they soften and blend well with the plantain.

4. Meanwhile, grind the soaked chana dal, cumin seeds, dried red chillies, and hing into a slightly coarse paste. Do not grind it too fine.

5. Add this ground mixture to the pan and mix well with the plantain and onions.

6. Let it cook uncovered for a few minutes, allowing the mixture to dry up slightly and lose its raw smell.

7. Add salt, mix gently, and turn off the flame.

That’s it. Simple. Honest. Comforting.

Srishti’s Secret Tip for the Perfect Plate:

Keep the grind coarse.
That texture is what makes patoli feel snack-like, comforting, and deeply satisfying.

Srishti’s Healing Tip for the Perfect Plate:

This is food that asks you to slow down.
Eat it warm, preferably with rice or curd, and let familiarity do the healing.

Why You’ll Love This:

• A curry that doubles up as a snack

• Plantain lovers, this one is pure joy

• Minimal ingredients, maximum comfort

• Perfect with rice and curd

• A dish that tastes even better when made with love