Chitte Panna Pathrado- Phodi Series

Chitte Panna Pathrado

For coming days I will post varities of phodi's that we make in our GSB Konkani community. 

 


Chitte means spots and Paan means leaf. The colourful spotted taro leaves are used to make this Phodi. 

In Konkani a masolu that’s ground with rice is called Phodi peet.

This phodi peet has a lovely flavour of roasted urad dal which gives super crunch to the phodis.

I have posted a Maralva panna phodi before. The method is the same but leaves are different. These leaves have a thicker texture compared to chitte paan.
Here is the recipe for it!
Chitte pathrado paan(Taro Leaves)-12
Hoorna (Roasted Black Gram powder/ roasted urad dal powder ) - 1/2 cup
Rice- 1 cup
Byadgi Red chilly -10
Hing - a pinch or 2
Salt – as per taste
 Water – as required
Coconut Oil - For deep frying ( you can use any other vegetable oil of your choice but COCONUT oil is the best for this)

Method:

Wash the rice and soak for 3 hours and grind it along with chillies, hing and salt and very little water.

Grind it to make a thick and smooth paste.

Wash and wipe the taro leaves dry with a cotton cloth. 

Remove thick veins and ribs of the leaves. 

Spread one big leaf facing the shiny part down. 

Apply the masala over the back (where we have removed the thick stalk) in a thin layer keeping into consideration that the paste is spread over evenly. 

In the same way place another leaf over it and continue the same. Go on arranging layers to make sufficiently thick roll (it approximately takes 5-6 leaves) tucking the ends inside like we do in Alu wadi/pathrado. 


Using a sharp slicing knife, make thin slices of the roll. deep fry in hot oil in medium heat till crisp.

Aps Note:

Some people tie knots with a thread leaving a inch gap on the roll and then cut. This avoids separation of the mixture and the leaves when fried, but Amma is a Pro.

Now enjoy this for your Lunch with Dal and rice.

Yields : 2 rolls and makes around 14 pcs of phodis (now the number of phodis depends on the size we cut it).

Happy Cooking,

Aps

Comments