Duddhi panna podi/Patrado.
Pumpkin is a creeper plant and is very rich in calcium, iron, protein,Vitamin A and C.
We have so many reasons to include it in our diet on a daily basis as it is available through out the year.
It’s also low in calories and not only healthy but delicious too.
We can have it as a snack or as sides with rice and dal.
Since it’s not easily available I grew them from a pumpkin seed in a pot and made these fritters which in konkani is called Duddhi panna podi or Patrado.
Ingredients:
Pumpkin leaves – 20
Red chillies – 6+8 ( Guntur and bedgi chillies)
Pumpkin leaves rolls/fritters.
Pumpkin is a creeper plant and is very rich in calcium, iron, protein,Vitamin A and C.
We have so many reasons to include it in our diet on a daily basis as it is available through out the year.
It’s also low in calories and not only healthy but delicious too.
We can have it as a snack or as sides with rice and dal.
Since it’s not easily available I grew them from a pumpkin seed in a pot and made these fritters which in konkani is called Duddhi panna podi or Patrado.
Ingredients:
Pumpkin leaves – 20
Red chillies – 6+8 ( Guntur and bedgi chillies)
Tuvar dal – 1/2 cup
Rice – 1 cup
Asafoetida- 1/2 spoon
Methi/fenugreek seeds – 10-12
Coriander seeds – 1 table spoon.
Tamarind – 1 small piece( size of two peas)
Semolina – 1/2 cup.
Salt as per taste
Method:
Wash and clean the Tuvar dal and rice.
Soak the Tuvar dal and rice for two hours.
Grind the above with tamarind, chillies, Methi, Hing and coriander seeds to a fine paste.
Now transfer the mixture to a bowl and add salt as per ones taste and mix well. Add a little water if needed.
The mixture should be thick.
Now take a washed and cleaned Pumpkin leaf ( the vein side facing up)
With your fingers spread the ground mixture and then keep another leaf over it and apply the masala as earlier.
Follow the same procedure for the rest of the leaves.
You may add the leaves as per the size you wish to make.
Slowly fold the two sides of the edges of the leaf.
Now slowly start rolling the leaves.
Slice them into a centimetre thick slice and lightly flatten them with the help of your palms and fingers.
Roll them on the plate which has the Suji/semolina by covering the slice fully.
Now heat about 1/2 to 3/4 cup of oil and on medium flame fry these pumpkin slices to golden colour and until crisp.
Enjoy them as a snack or with rice and dal as an accompaniment.
Truly delicious and nutritious it is.
Spoons of Paradise 