Arti's Patuda No Lot (Indian Ugali)


  • 4 servings
  • 1 cup Maize Flour or handvo or dokhra flour
  • 5 tbsp oil
  • 2½ cups hot water
  • 1 cup sour yogurt, slightly whipped
  • 1 tsp green chilli paste
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 6 to 8 peppercorns
  • 3 to 4 cloves
  • 1" cinnamon stick cut into half
  • ½ tsp mustard seeds (rai)
  • 1 tsp cumin seeds (jeera)
  • ¼ tsp turmeric powder (haldi)
  • a pinch of asafoetida (hing)
  • 1 tsp salt


  • Heat oil in a deep pan over medium heat. When it is hot add the cinnamon stick, cloves and peppercorns. When they begin to sizzle, add mustard seeds and cumin seeds.
  • Lower the heat and add the flour, turmeric powder, asafoetida, green chilli, ginger and garlic pastes.
  • Roast the flour over low heat in the oil for about 5 minutes. Make sure you stir it occasionally. Take the pan of the heat and add the hot water and salt and mix well.
  • Return the pan to the heat, add yogurt and mix well.
  • Cover the pan with a lid and let the dough cook over low heat for 5 minutes.
  • Serve immediately with extra oil, garlic chutney or some oil from any pickle.


  • Because of the amount of oil used during cooking, usually extra oil on top is not required. 
  • Can use olive oil for serving if you like.
  • Good recipe for packed lunch as it will keep warm in a food flask.
  • Add sesame seeds if you like along with cumin and mustard seeds.
  • Adjust the spices according to your taste.