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| Pathrode Podi - Colocasia Leaves Fritters |
Pathrode podi is a beloved Konkani snack made using colocasia leaves (also called as taro or arbi leaves) coated with a flavorful masala of rice, urad dal, red chilies and tamarind. In this authentic Amchi Vasari recipe, the leaves are carefully cleaned, stacked and rolled into "lola", sliced into thin pieces, dipped in semolina (or rice urad dal powder), and shallow fried to golden brown perfection.
The unique flavor comes from byadgi red chilies that give vibrant color without too much heat, combined with roasted urad dal for a nutty aroma. Ghee or a mix of coconut oil and ghee enhances the taste, making each bite irresistibly crisp on the outside and soft inside.
A popular monsoon season delicacy in coastal Karnataka and Goa, Pathrode Podi is best enjoyed as an evening tea time snack or as a side dish with rice and dalithoy. This recipe includes step-by-step instructions and tips to get the perfect texture from grinding the masala to rolling the leaves tightly for even cooking.
Whether you grew up eating this traditional snack or are trying it for the first time, this blog will guide you through making crispy, authentic Pathrode Podi at home.
Please note: You can also use tree colocasia leaves (Marvala pana) or dotted colocasia leaves (chitte pana)
Serves: 24 to 30 fritters (podi)
Ingredients:
- Colocasia (taro/arbi) leaves - 30
- Byadgi red chilies - 6 (less spicy, adds good color)
- Small lemon sized tamarind - 10 gram
- Dosa rice - ¾ cup (90 gram)
- Urad dal - ¾ cup (90 gram)
- Salt - ¾ tbsp (adjust to taste)
- Water - 1 cup (200 ml)
- Semolina for coating (or rice powder + urad dal powder mix)
- Ghee for shallow frying (or mix of coconut oil and ghee)
Method:
- Prepare Ingredients
- Soak 6 byadgi red chilies and a small lemon sized ball of tamarind in hot water for 15 minutes.
- Rinse ¾ cup dosa rice, spread on a cloth, and let it dry for 30 minutes.
- Rinse ¾ cup urad dal well. Dry roast it in thick-bottomed vessel on medium heat until golden brown. Transfer to a plate and cool completely.
- Prepare Colocasia Leaves
- Take around 30 colocasia (taro/arbi) leaves.
- Remove the fibrous veins from the back of each leaf. This step is important to reduce itchiness.
- Make the Masala
- Grind the dried dosa rice to a powder with a texture similar to table salt. Transfer into a bowl.
- Add the roasted urad dal and grind into a fine powder. Transfer it into rice powder bowl.
- Add the soaked chilies, tamarind and a little water. Grind to a smooth paste.
- Mix in ¾ tablespoon salt. Adjust consistency by adding water gradually. The paste should be thick enough to spread on the leaves (I have added approx. 200 ml water in total). The batter should taste slightly salty. Let it rest for 5 minutes, then adjust water again if it becomes dry.
- Stack and Roll
- Place one large colocasia leaf with the back side up. Spread the masala evenly.
- Place a slightly smaller leaf on top and repeat the process. Continue stacking until you have about 10 leaves in a roll.
- Fold the edges inwards, then roll tightly from the base to form cylindrical roll, called Lola in Konkani.
- Prepare 3 such rolls.
- Slice and Coat
- Cut each roll into thin slices, making 8 to 10 pieces per roll.
- Dip each slice in semolina to coat. (You can also use a mix of rice powder and urad dal powder for a different taste.)
- Shallow Fry
- Heat a tawa and place the coated slices on the tawa, add 5 to 6 tablespoon ghee (or a mix of coconut oil and ghee for added flavor), Cover with a lid and cook on low flame for 5 minutes.
- Flip, add 2 to 3 tablespoons ghee, and cook for another 3 minutes until crisp and golden.
- Serve
- This recipe yields about 24 to 30 fritters (podi). Serve hot as a snack or as a side dish with rice and dal.
Share your food pictures on Instagram and facebook. Tag us @amchivasari or use #amchivasari.
Thanks for being part of the Amchi Vasari community!
- Soak 6 byadgi red chilies and a small lemon sized ball of tamarind in hot water for 15 minutes.
- Rinse ¾ cup dosa rice, spread on a cloth, and let it dry for 30 minutes.
- Rinse ¾ cup urad dal well. Dry roast it in thick-bottomed vessel on medium heat until golden brown. Transfer to a plate and cool completely.
- Take around 30 colocasia (taro/arbi) leaves.
- Remove the fibrous veins from the back of each leaf. This step is important to reduce itchiness.
- Grind the dried dosa rice to a powder with a texture similar to table salt. Transfer into a bowl.
- Add the roasted urad dal and grind into a fine powder. Transfer it into rice powder bowl.
- Add the soaked chilies, tamarind and a little water. Grind to a smooth paste.
- Mix in ¾ tablespoon salt. Adjust consistency by adding water gradually. The paste should be thick enough to spread on the leaves (I have added approx. 200 ml water in total). The batter should taste slightly salty. Let it rest for 5 minutes, then adjust water again if it becomes dry.
- Place one large colocasia leaf with the back side up. Spread the masala evenly.
- Place a slightly smaller leaf on top and repeat the process. Continue stacking until you have about 10 leaves in a roll.
- Fold the edges inwards, then roll tightly from the base to form cylindrical roll, called Lola in Konkani.
- Prepare 3 such rolls.
- Cut each roll into thin slices, making 8 to 10 pieces per roll.
- Dip each slice in semolina to coat. (You can also use a mix of rice powder and urad dal powder for a different taste.)
- Heat a tawa and place the coated slices on the tawa, add 5 to 6 tablespoon ghee (or a mix of coconut oil and ghee for added flavor), Cover with a lid and cook on low flame for 5 minutes.
- Flip, add 2 to 3 tablespoons ghee, and cook for another 3 minutes until crisp and golden.
- This recipe yields about 24 to 30 fritters (podi). Serve hot as a snack or as a side dish with rice and dal.
Share your food pictures on Instagram and facebook. Tag us @amchivasari or use #amchivasari.
Thanks for being part of the Amchi Vasari community!
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