How to Make Pagila Podi: Crispy Konkani Spiny Gourd Fritters Recipe | Amchi Vasari

Pagila Podi

Pagila Podi, or Spiny gourd fritters, is a traditional Konkani side dish/snack that's both crispy and flavorful. Made by coating slices of fresh spiny gourd, also known as teasel gourd or kantola, in a spiced rice and toor dal batter, these fritters are deep-fried to a golden crunch. This classic Konkani recipe is especially popular during the monsoon season, when spiny gourds are abundant and perfect for making crispy vegetable fritters. Enjoy this delicious Konkani side dish or snack.

Spiny gourd

Spiny gourd also known as Pagila (Konkani), Kantola (Hindi), Kakrol (Bengali), Kankro (Odia), Teasel Gourd and Kartoli (Marathi/Gujarati).

Click here for Pagila Podi Tawa Fry

Serves - 4

Ingredients

1. Spiny gourd - 250 gram
2. Toor dal - 60 gram
3. Raw dosa rice - 60 gram
4. Water to soak toor dal and dosa rice
5. Byadgi chilli - 5 (gives color, less spicy chilli)
6. Little hot water to soak red chilli
7. Tamarind - small lemon size
8. Asafoetida paste - a pinch
9. Salt - 1 tbsp
10. Coriander seeds - 1 tbsp
11. Coconut oil to fry

Method

1. Wash and soak 60 grams of toor dal and 60 grams of dosa rice in water for 1 hour. After an hour drain the water.
2. Take 5 byadgi chilli (they're not spicy) and soak them in a little hot water for 15 minutes.
3. In a mixer jar, add the soaked chillies, a small piece of tamarind, the toor dal and rice.
4. Add a pinch of asafoetida paste, 1 tbsp salt, and a little water, then grind to a coarse paste. Start with less water and add more as needed until you get a smooth paste. Now add 1 tbsp of coriander seeds and grind for just 15 seconds. The consistency should be thick.
5. Take 250 grams of spiny gourd, wash and slice them evenly. Mix them well with the masala paste, making sure it coats the pieces. The masala should a little salty, so taste and add more salt if needed. Let it rest for 30-60 minutes. Resting it for 60 minutes is ideal as the salt will be absorbed well.
6. I'm using coconut oil to fry. Add the oil in a frying pan. After the oil is hot enough drop the spiny gourd pieces one by one. Don't overcrowd the pan. Keep the flame on medium, fry for a minute, then flip and cook on other side. Stir occasionally. When the bubbles reduce completely, take them out of the oil.
7. If you have leftover masala batter, you can add fenugreek leaves, tora leaves or drumstick and make fritters.

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