Crispy .... Patrade Panna Podi / Colocasia Leaves Fries ........ Also known as Arvi Leaves and Vadicha Paan in Marathi ..... Last week I had posted similar podies / fries using large Vaali leaves ie Malabar Spinach leaves ..... these are almost same but with a minute difference .....
Again these fries are similar to marala panna podi and I have prepared it the same way I had made Vaali panna podi / malabar spinach leaves fries posted earlier. After trying with Vaali leaves I just wanted to give it a try with patrade paan / colocasia leaves too. I bought the thickest of leaves available. You need really thick leaves for getting crispy podies. Rest of the method I followed the same as vaali panna podi but added in a little bit of beasn / gram flour to the batter paste. I followed the same method my dear and close friend Late Meera Bhat (prop. Rashmi Caterers, Thane) suggested. I will always remain indebted to her for always giving me valuable tips and new recipes. God rest her soul in peace. She had suggested steaming the rolls before slicing and frying them which makes it oil free and evenly shaped. It tastes simply lovely with Dalitoy and Sheeta …..
Ingredients:
Colocasia Leaves : 12
Urad Dal : ½ cup
Rice flour : 1 cup + 1/ cup for dusting the fries.
Besan flour : ¼ cup
Chilly powder : 2 tblsp
Tamarind Pulp : 1 tblsp (large)
Asafoetida / hing powder : 2 tsp
Salt to taste
Enough water to bind to a thick paste.
Oil for deep frying.
You need large leaves for preparing these fries. I used about 12 leaves in all. Trim off the stem portion / dentu of the leaves. You need only leaf part. You can thinly slice off the thick vein portions of the leaves. Spread the leaves on the floor for about an hour. This helps the leaves in becoming limp which will be a great help while rolling as stiff leaves tend to break. Remove wash in water and let drain completely. All traces of water should be removed as much as possible.
For the preparation of paste : Roast 1/2 cup of urad dal to light red colour. Remove let cool a bit and powder it in mixer grinder to a rava texture. Remove in a bowl. To this add 1 cup rice floor, ¼ cup of besan / gram flour, 2 tblsps of chilly powder, 1 tblsp tamarind pulp, 2 tsp hing powder, salt to taste and mix with water to make a thick paste.
On a flat surface keep a leaf with veinal side on top and apply the paste on it. Top it with another leaf and apply paste again. Repeat till you have about 3-4 leaves topped on eacth other. Fold slightly the side and then tightly roll the leaves from rounded side towards tapering side. I have added photo for clear understanding. Please do go through them. The application of paste is similar to that of Patrado / vadi preparation.
Now comes a step which is included here after the valuable suggestion of my friend. You can either slice the rolls as it is or steam and then slice them. Steaming of the rolls before deep frying was suggested to me by my friend Meera who unfortunately is no more. But this step of steaming helps in evenly slicing of the rolls without leaving sides etc. also while deep frying it cooks faster and absorbs less of oil.
Just put the rolls in a round flat vessel and steam in a Idly steamer for 15 minutes. Remove and let cool. Put this in refrigerator for 2 hours. Remove and slice to ½ inch thickness evenly. Now roll these slices in rice powder and keep ready for deep frying.
For deep frying : Heat plenty of oil in a deep frying pan. When smoking hot, lower the heat to medium and gently slide in each rice flour dusted sliced rolls into the oil and fry till crispy. Remove on an absorbent paper for the excess oil to drain off. Repeat the remaining slices.
Serve hot with Rice, Dalitoy and any other dish of you choice. Taste great when served hot and crispy. You can also prepare the same with vaali / malabar spinach to which I have given the link below. Also check other patrade posts to enable you to understand the method of applying the paste on the leaves and rolling them.
** For the Vaali Panna Podi / Malabar Spinach Fries Recipe, Please follow the link given below for step by step recipe …..
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