Maralva panna pathrado (Deep fried Pathrade roll)

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Makes: around 50-60

How long it takes: About 2 hours in all

Mara is tree; Alva is colocosia; Pann is leaf.  These leaves are available only in the rainy season for a month or so in the western ghats. These leaves have been available since ages and people make use of that 1 month window to make the most pompous of delicacies. This variety of pathrado can be either shallow fried or deep fried ( rather than steamed ). I am putting the deep fried version of the dish for now. Truly a favorite among the Konkanis.

What you need to have:

1. Fresh Maralva leaves – 25-30

2. Blackgram dal – 1 /4 cup

3. Raw rice – 1 cup

4. Red chilli  – 6-8

5. Tamarind – A generous lump or Bilimbi – 8

6. Asafoetida (soft) – size of a peanut

7. Salt – as required

8. Sujee – 1 cup (For dusting the pieces)

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                                                                    Ingredients of wet masala

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                                                                              Fresh Maralva leaves

What you do with what you have:

1. Place a wide skillet on medium flame with blackgram dal in it and dry roast the same till you get a pleasant aroma and changes the colour to a little brown.  On cooling transfer it to a bowl for a closer look at the same.                                                                                                  KONICA MINOLTA DIGITAL CAMERA

                                                                   Roasted blackgram dal

2. Powder the roasted blackgram dal in the mixer to a fine consistency.

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                                                                          Powdered blackgram dal

3. Chop of the thick stem and veins  if any of the leaves so that it will be easy to spread the masala and also for the dish to fry/cook on frying.

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                                                                         Leaves being cleaned

4. Soak rice in water for about 2 hours.  Drain water and grind it with red chili, tamarind, asafoetida , salt adding water in steps to a medium coarse consistency and transfer it to a bowl.  Add required quantity of blackgram dal powder to it and adding little water bring it to spreading consistency.

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                                         Blackgram dal powder being added to the rice dough

5. Place 2 colocosia leaves on a flat surface with the reverse side of the leaves facing up right.  The reason being that the masala can be applied rightfully here. Apply masala on both the leaves as shown in the image below.

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Masala being applied to the leaves

6. Place 1 or 2 leaves at the top and bottom of the leaves depending upon the size of the available leaves.  Apply masala to those leaves as well. Place a few more on either side too and apply masala.

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KONICA MINOLTA DIGITAL CAMERA                                                              Masala being applied all over

7. Fold both the sides and apply masala to the sides as well

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Sides of the roll being folded

8. Fold the upper edge, apply masala and start rolling tight, since dal powder is sticky it will stick on its own if a little strength is applied

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Masala being applied all over

9. Roll it tight like a tube as shown in the image below.

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Pathrado roll

10. Cut the roll into 1/2″thick size pieces and dust it in sujee and place it aside as shown in the image below

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       Pieces being dusted with sujee

11. Place a skillet with 1 cup of cooking oil in it on medium flame.  On heating deep fry a batch of pathrado pieces from step 10 in it till crispy by flipping it too

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Pathrado pieces being fried in oil

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Pathrado pieces being fried flipping

12. Transfer it to a plate to have a close view of the dish. Enjoy crispy pathrado for lunch on a rainy day!

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Ready to serve maralva panna pathrado

Good to remember:

1. Use fresh and tender leaves for best results.

2. Some people prefer to grind roasted Blackgram dal by soaking and mix it with the masala and use it for the dish.

3. I prefer to powder roasted Blackgram dal since the left over powder  can be stored in an air tight container and used for some other dish like chakli.

4. I normally shallow fry it but deep frying is better preferred.  This is the deep fried version for sure.

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6 thoughts on “Maralva panna pathrado (Deep fried Pathrade roll)

    vanamala said:
    October 7, 2013 at 9:03 pm

    oh i love pathrode but i dont have recipe..thanks for the nice recipe will try

      prathibalrao responded:
      October 8, 2013 at 3:43 pm

      Hi Vanamala,

      You may use any colocosia leaves with this masala and either deep fry or shalow fry the rolls.

    Priya said:
    October 8, 2013 at 1:09 am

    Never had a chance to taste this pathrade roll..looks excellent.

      prathibalrao responded:
      October 8, 2013 at 3:46 pm

      Hi Priya,

      This recipe can be used for any colocosia leaves and will be crispy and tasty too!!!!!!!Thanx for dropping by my blog always.

    mouthfulofmischief said:
    October 28, 2013 at 12:45 pm

    This is a great recipe!
    Not just looks good, assuming will taste great too. Will try it soon. Thanks a lot for sharing.

    Please check out my blog on ‘kinky kooking’: mouthfulofmischief.wordpress.com

    Eager to hear from you.

    Shruti said:
    October 29, 2013 at 6:36 am

    Badly miss having them back at home in India!!! Lovely one… Reminds me of good old days…

    Recent post: http://cookingwithsj.com/2013/10/28/butter-chakri

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