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