konkanirecipe Lunch phodi seasonal Side Dish Snacks

Bhenda bajo/Tender Okra Pakoda

Bhenda Bajo/Tender ladies finger Pakoda

Rainy season has started and also demand for fried food for lunch/snacks. Ladies finger is in season and we get tender short ones which are very good for making pakodas. It is important to select tender ones as fully grown ones will be more fibrous and difficult to eat. It is a simple no fuss recipe when made with correct proportions yields crispy pakodas which can be a good accomplishment for lunch/dinner or even a tea time snack. Here is the recipe.

Ingredients required-

  1. Tender ladies finger/okra/bende – 10-15
  2. Besan/gram flour- 8-10tsp
  3. Bombay rawa – 4tsp
  4. Salt to taste
  5. Chilly powder- 3tsp
  6. Asafoetida/hing – 1/2tsp
  7. Ajwain/oma – 1tsp
  8. Water – 1/4 glass
  9. Oil for deep frying
  10. Curry leaves – 2strands

Method of preparation-

  • Clean and dry the ladies finger and then cut them into 4 pieces by making a horizontal and vertical cut.
  • Prepare a batter by adding salt, chilly powder, ajwain, hing, rawa. To this add water and mix well.
  • Now add besan and prepare a thick batter.
  • Cut curry leaves into pieces and add
  • Just before frying Sprinkle a pinch of salt on ladies finger pieces and mix well. This is to make sure the inside pieces also get the salt.
  • Now heat the oil. Dip the pieces in the batter and deep fry.
  • Once they turn crisp remove and serve hot.

Note –

  • Add rawa before besan to make sure it does not form lumps and mixes well with other ingredients. It makes the pakodas crispy
  • Adding curry leaves is optional but it gives a very good taste n texture to the pakodas.
konkanirecipe Lunch phodi Side Dish Snacks streetfood

Cabbage Ambado

Cabbage ambado / pakoda

There are different ways in which cabbage ambado is prepared. In one of the method rice is soaked and ground with toor dal and it requires bit of a planning. But if you want to prepare it instantly then you can follow this method. The food carts also use same method to prepare these mouth watering ambades.

Ingredients required-

  1. Finely chopped Cabbage -1 cup
  2. Bombay rava – 1/2 cup
  3. Besan/gram flour- 3-4tsp
  4. Coriander seeds – 1tsp
  5. Chilly powder – 2-3tsp
  6. Salt to taste
  7. Hing- 1tsp
  8. Green chilly – 1
  9. Water
  10. Oil for frying

Method of preparation-

  • Firstly chop the cabbage and also green chilly into tiny pieces
  • Crush the coriander seeds and add to the cabbage
  • Now add salt and chilly powder, hing powder and mix everything well. Allow it to rest for sometime so that cabbage softens.
  • Then add gram flour and rava. You can add more rava if cabbage turns more watery.
  • Adjust it till you can form small tikkis. You can add very little water if mixture turns too dry.
  • Now heat the oil and deep fry them. Better to fry on medium heat so that it is uniformly cooked and does not burn from outside.
  • You can serve it for lunch/dinner or as evening snacks.

konkanirecipe Lunch phodi thali

Kadgi Phodi

Kadgi Phodi /Raw jackfruit fritters

I love raw jackfruit(kadgi) very much. I actually like it more than ripe ones. So when we get kadgi, we cut them, cook and store in refrigerator to prepare various dishes such as chakko, koddel, phodi and nonche. This was the first kadgi for this year and today was phodi day😁

Ingredients required-

  1. Red chilly – about 10
  2. Coriander seeds – 1/2tsp
  3. Garlic -10-15
  4. Salt to taste
  5. Oil – for shallow frying
  6. Rava – for coating

Method of preparation –

  • Remove the skin of raw jackfruit and cut them into thin slices. Wash them clean.
  • Next with little water cook them. You can either pressure cook or cook in a vessel. Cooking time may vary depending on the quality of the jackfruit.
  • Once cooked cool and apply little salt.
  • Prepare a masala paste by using red chilly soaked in hot water(for about 30min), coriander seeds, garlic and salt.
  • Soaking red chilly makes it easy to grind. Let the paste be thick. You can use the water from Soaking chilly while preparing paste.
  • Apply the masala paste to the kadgi slices and coat it with rava.
  • Heat the tawa and fry them on both the sides by applying little oil.
Lunch thali

Our lunch thali today. It has –

  • Boiled rice
  • Amaranthus leaves/ bhajji bendi
  • Mattu gulla puddi sagle
  • Kadgi phodi
  • Urad papad
  • Mango pickle

Breakfast phodi Side Dish Snacks streetfood

Goli Baje

A popular snack item of Udupi and Mangalore region. It is also refered to as Mangalore bajji in other regions. This rules most of the small hotels and has a prominent place in star hotels too. ‘Nale raje Goli baje’ was the favourite line during the school days 😀 This should be made and had quickly as it tastes best when piping hot. It is a under 30min snack.

Goli baje

Ingredients required –

  1. Butter milk – 1 cup
  2. Salt – to taste
  3. Baking soda – 1/2tsp
  4. Sugar – 2tsp
  5. Green chilly -2
  6. Gram flour/Besan – 1tsp
  7. Maida – 1.5-2 cup
  8. Jeera – 1/2tsp

Method of preparation

  • Take the butter milk and add salt, sugar, baking soda.
  • Crush the green chilly and add to it.
  • Next add the gram flour and mix well
  • Now add the maida to prepare a batter which is slightly thick and has a running consistancy.
  • Keep aside for 5min
  • Finally add jeera and deep fry in oil.

Note –

  • You can use curd too in place of butter milk
  • Make sure to put small portions of batter in oil as it raises.

    konkanirecipe phodi Side Dish Snacks streetfood

    Kananga Phodi / Sweet Potato Pakodas

    Kananga phodi / sweet potato fritters

    Easy and tasty tea time snack which is also a famous one during the car festivals(teru). Though it is easy to prepare, taking bites of phodis with lots of gupshup and laughter is the key to make it more tastier 😁

    Ingredients required –

    1. Gram flour (besan/ chane peet) – 1 cup
    2. Salt to taste
    3. Chilly powder – 1tsp ( can add more if you like spicy)
    4. Hing – a pinch
    5. Carom seeds – 1/2 tsp
    6. Water – for the batter
    7. Sweet potato

    Method of preparation-

    • Clean the sweet potatoes and prepare thin slice of it( no need to remove skin)
    • Prepare a batter by mixing gram flour , salt, chilly powder, carom seeds and hing. Add water and let the batter be thick
    • Keep oil in a heavy bottom pan for deep frying
    • Once the oil is hot dip the slices in the batter and fry till golden

    Note – you can add half tsp baking soda to the gram flour batter to make the phodis more fluffy and it is completely optional.