“Crispy ~ Patrade Panna Podi / Colocasia Leaves Fries” … These podi’s are tava fried from “Bajra ~ Whole Green Moong Patrado” prepared earlier … Delicious crispy fries out of the patrado are really a delight to have with Dalitoy (Spiced Tuvar Dal) and Rice … Yumz ….
** Patrado sliced and tava fried or deep fried are called podi. We Konkani Saraswat’s relish patrado when hot topped with coconut oil and the next day we slice them into 1/3 inch thick slices are fry them crisp. We also prepare upkari / bhaji by cutting the left over patrado into pieces. That’s another dish that is seasoned again with onions and spices that tastes awesome. I have included it before in the blog. You can also deep fry these slices by dipping them in besan / chana gram flour too. They taste yummy, same has also been included in the blog before. Always use search option of label section under patrado and you will get them all back to back.
** I will not run into details about preparing this particular adaption of the patrado as I had just blogged it a few days back. I will share the link at the bottom of the recipe and you may follow the same. So without running into much more details, I will straight away proceed to the recipe. Oh, Just a note, Remember … you can prepare this podi out of any patrado prepared in any combination of lentils. All types of patrados turn out well when tava fried crisp. So go ahead, without any hesitation and try out your own variations and Enjoy with your family and friends. Your children or youngsters in the family who are sometimes reluctant to eat patrado as it is will definitely empty these fries and demand for more.
** Always remember to put the steamed and cooled patrado in a tight stainless steel box in fridge, to get the best cuts for fries. When they are left overnight or at least for 6-8 hours you can slice them easily and finely into beautiful spirals. Just remove the patrado kept in fridge just before preparing the fries and cut them into 1/3 inch even slices.
** Method To Prepare The Fries :
** In a flat plate add in fine rava (chiroti rava) and spread evenly. Now dust each slices on all sides with this rava to cover the exterior part of the slices well. Keep a few pieces at a time ready before starting to fry.
** Heat a flat non-stick or Iron pan to smoking hot, once it reaches the smoking point, lower the heat to minimum. Apply a tablespoon of any edible oil on the tava evenly. Now place each rava coated slices on the tava and raise the heat to medium. Drop a few drops of oil on top of the slices too.
** Once they are cooked crisp at the bottom, flip over with the help of tongs and fry the other side too. They should have a burnt look, but should not be burnt. Once they are browned and crispy enough remove and continue with the remaining pieces in the same method till all are done.
** “Crispy ~ Patrade Panna Podi / Colocasia Leaves Fries” from “Bajra ~ Whole Green Moong Patrado (Colocasia Leaves Steamed Spirals) with Pathare Prabhu Masala Powder” is done and ready to be served. Tastes best when served with Dalitoy (Spiced Tuvar Dal) and SheetHa (Rice). Next time you prepare patrado please do try these tava fries and Enjoy with your family and friends.
** For the Bajra ~ Whole Green Moong Patrado (Colocasia Leaves Steamed Spirals) with Pathare Prabhu Masala Powder Recipe, Please follow the link given below ….
** Please do go through the Article I have written on Patrado too, for proper understanding of the procedure …
** I am sharing the link below of Patrado in general, where you will find back to back recipe of the same.
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