“Dudde Palle Podi/ Pumpkin Leaves Fritters/ Laal Bhopla Patta Bajia” … crisp fried spiral fritters that is a traditional konkani delicacy served for lunch with other dishes … Yummilicious …
Dudde Palle Podi are fritters prepared from pumpkin leaves. The leaves are cleaned and applying with prepared spiced paste just as for patrado and rolled into a tight roll. These are either sliced and deep fried directly or can be steamed, sliced and then deep fried. The method is the same as marla panna podi/ taro leaves fritters which I had posted earlier. These are very famous podi/ fries from Konkani Saraswat Cuisine and mostly prepared in southern parts of India where in the leaves are found in abundance. In Thane, where I live too these leaves are available, but you got to know where and when to buy them and somehow I always miss them. Construction of roads and prohibition of allowing vendors to sit on roadside near market place has made them scarcely available now. These are actually brought and sold by nearby villagers but due to the pandemic situation causing lack of transportation it is hardly available now. Somehow I was lucky to find them and though I had plenty of veggies stocked in my fridge I bought them so that I would not miss it out. Here are the fries prepared and fried crisp which taste awesome when served as accompaniment with dal-chawal and any other dishes of your choice. If I find them again, I will post a few more dishes that are prepared like simple upkari, gravy dishes etc. Do try these out if they are available to you as I think these leaves are available almost all round the world. Stay Safe, Stay Blessed.
** Here is the recipe for “Dudde Palle Podi/ Pumpkin Leaves Fritters/ Laal Bhopla Patta Bajia” … traditional Konkani Saraswat Cuisine Style ….
** Ingredients :
Dudde Paan/ Yellow Pumpkin Leaves : 15-20
Urad Dal / Black gram dal : ¼ cup
OR
Urad Dal Hurna / Roasted Urad Dal Powder : ½ cup approx.
Rice Powder/ Tadla Pitti/ Akki Hittu : 1 cup
Red Chilly Powder/ Mirsange Pitti/ Laal Mirchi Powder : 2 – 3 tsp
Asafoetida / Hing Powder: 1 tsp
OR
Asafoetida in gum form : small marble sized
Tamarind/ Chinchama/ Imly : Size of a small lemon.
Rice Powder/ Tadla Pitti/ Akki Hittu : For dusting.
Salt/ Namak/ Meetha : to taste.
Oil/ Tel : for deep frying
** If using urad dal / black gram just roast it on low heat on a dry thick bottomed kadai till roasted into a light brown colour. Let cool a bit and then run it in a mixer to make it into a coarse to fine powder. Sort of fine rava texture.
** Note : The roasted urad dal powder is called Hurna in konkani and is used in the preparation of chakuli. In Mangalore you get this readily available in the stores in packets but in Mumbai we do not get it. However, I roast about 500gms of urad dal in Microwave, powder it in mixer and keep it ready always, as it saves a lot of work when needed. The roasted powder remains good for 6 months if stored well in air tight container. You can either do this or prepare the same fresh too.
** Trim off the stem portion of the leaves. You need only leaf part. Spread the leaves on the floor for about an hour if you find them brittle or else you may not. 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 / clean off the mud stains if any and let drain completely. All traces of water should be removed as much as possible.
** If using Gum hing prepare hing water of the same, For Prepared Hing Water : Hing water is prepared by putting a small marble sized gummy hing (available in South Indian Stores) into a glass bottle and adding about a small cup of boiled and cooled water to it. Within a few hours the hing will slowly melt and you will get a thick whitish liquid. This is hing water. You can keep this in the fridge and use sparingly as and when needed. We GSB / Saraswat Konkani people usually prepare the same and keep it in the fridge always and use the same for dal, patrado or any other humman etc.
** For preparing Tamarind paste : Soak the tamrind in ½ a cup of water water for 10 mins. Squeze in well to make it into a paste and strain it. Keep this ready.
** Preparing the mixture / paste for application on leaves : In a wide bowl add in the urad dal roasted and powdered, rice flour, chilly powder, prepared hing water or powder, tamarind pulp, salt to taste and mix it. Now add in water slowly and keep mixing till you get a thick paste. Add in water as your prepare the paste to avoid addition of too much water. We need a thick paste to apply to the leaves.
** On a flat surface keep a leaf with venial side on top and apply the paste on it. Top it with another leaf and apply paste again. Repeat till you have about 4-5 leaves topped on each 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 Bhat a caterer 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 absorbs less 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 ¼ to ½ inch thickness evenly. Now roll / dust 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.
** “Dudde Palle Podi/ Pumpkin Leaves Fritters/ Laal Bhopla Patta Bajia” are done and ready to be served. Serve them hot as an side dish / accompaniment to daal / saar and rice. Tastes delicious and is definitely going to be loved by all, you can also put the prepared steamed rolls in fridge and use it in 2-3 days period as it remain good.
** The same podi/ fritters can be prepared with Colocasia Leaves, Malabar Spinach leaves, Taro Leaves etc. You can check them out a few links given below where in I have included the same with step by step procedures, they all taste great and are easy to make once you understand the procedure correctly. Do give me a feedback when you try them out …
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