“Vali Panna Podi (Malabar Spinach Leaves Fries)~ 2” … these crisp fried spirals are usually prepared with marala paana, a leaf similar to colocasia leaf available in and around Mangaluru (my hometown) … however, as I have no access to them here in Mumbai, I prepare them with large sized Vali leaf and they taste equally good; the difference is hardly noticeable … try it, if like me you too miss marala paana and have access to Vali; tastes awesome … Yummilicious …
** As I always mention there are always some way to satisfy taste buds when you crave for traditional dishes that unfortunately cannot be prepared due to lack of Ingredients. Malabar Spinach is available in my vicinity and I often prepare these fries when I chance upon large sized leaves to satisfy my desire of relishing similar fries that are prepared with marala panna a thick leaf similar to colocasia leaf which unfortunately I have no access too. I have written in detail about this in my previous post where in I prepared these fries using traditional recipe, again to which I will share a link at the bottom of this recipe for easy access. The difference in this recipe is the batter preparation only.
** Remember, you need large vali/ Malabar spinach leaves for preparing this fries and they taste equally good as the one’s prepared with marala paan. So for those of us who have no access to them can easily substitute with these and enjoy the crispy crunch of the fries along with friends and family. You can prepare and keep the rolls ahead and store in refrigerate and fry them as and when needed, they remain good for 48 hours. This method shared here is easier as here we are using easily available flours/ powder without the earlier process of grinding the masala. Just browse through the recipes for more choice and try them out too, your family is sure to love them.
** Here is my recipe for “Vali Panna Podi (Malabar Spinach Leaves Fries)~ 2” … my style, turns out crisp and tasty …
** Ingredients :
Vali Pallo/ Malabara Spinach Leaves/ Basale Yele : 20-25 Large sized
Besan/ Chane Peeta/ Bengal Gram Flour : ½ cup
Rice Powder/ Tadla Pitti/ Akki Hittu : ¼ cup
Red Chilly Powder/ Mirsange Pitti/ Laal Mirchi Powder : 2 – 3 tsp
Asafoetida / Hing Powder: 1 tsp
Tamarind/ Chinchama/ Imly : Size of a small lemon.
Salt/ Namak/ Meeta : to taste
** For Dusting/ Rolling before frying :
Rice Powder/ Tadla Pitti/ Akki Hittu : 4 tblsp
Fine Rava/ Chiroti Rava : 1 tblsp
Red Chilly Powder/ Mirsange Pitti/ Laal Mirchi Powder : ½ tsp
Salt/ Namak/ Meetha : a pinch
** Oil/ Tel/ Tela : for deep frying the podi.
** Trim off the stem portion of Vali/ Malabar Spinach leaves. You need only leaf part. Spread the leaves on 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.
** For preparing Tamarind paste : Soak tamarind in ¼ cup of water for 20 mins. Squeeze in well to make it into a paste until you remove as much of paste as possible. Strain and keep it aside ready to be added to batter.
** Preparing the mixture/ paste for application on leaves : In a wide bowl add Besan, Rice Powder, Red Chilly Powder, Asafoetida Powder, Salt to taste and the prepared and kept Tamaring paste. 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, so be careful with water.
** 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 until 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. The application of paste is similar to that of Patrado/ vadi preparation to which I am sharing a picture college, do check it out.
** 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. However, 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 an Idly steamer for 15 minutes only. Remove and let it cool completely. You can keep it in refrigerator for 2 hours or if needed to be fried at a later point. Remove and slice to ¼ to ½ inch thickness evenly (required number of pieces) and keep them ready.
** For Dusting/ Rolling before frying : In a flat plate mix rice powder, fine rava, red chilly powder, a pinch of salt and mix well until evenly mixed without any lumps whatsoever. Now roll/ dust the prepared and kept slices until evenly coated on all side and keep it aside ready before you begin to deep fry.
** For deep frying : Heat plenty of oil in a pan. When smoking hot, lower the heat to medium and wait for a few minutes, then gently slide in each dusted piece into the oil. Do not overcrowd the pan there should be enough space for frying them evenly. Fry for 4-5 minutes then gently with the help of spatula flip them and continue frying until crispy by keeping flipping over often. When done remove with the help of ringed spatula so that excess oil falls back into the pan and place the pieces on an absorbent paper for the excess oil to drain off. Repeat the procedure to fry remaining slices.
** “Vali Panna Podi (Malabar Spinach Leaves Fries)~ 2” is done and ready to be served. Serve them hot as a side dish/ accompaniment during meals along with dalitoy or saar and rice, it tastes awesome paired this way. 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. Try it, its crunchy and excellent in taste, both elders and children are sure to demand more, so be prepared for the same.
** The same podi/ fritters can be prepared with Colocasia Leaves, Pumpkin leaves, Spinach leaves, Taro Leaves etc. However, traditionally this recipe is done with marala panna which is available in southern parts. I am sharing a link to it for reference along with a few others you may try out any that’s easier for you, they all taste great. Do give me a feedback when you try them out … Thank You …
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