Tuesday, June 30, 2009

Phaggila Phodyo (Fritters)

I had never seen this vegetable, may have eaten in as fritters and never knew what it really looked like, but when I did see this in the market in Bangalore, my cousin insisted I pick it up...These are called Kantola in Hindi and Phaggil in Konkani, no idea what its called as in other languages..


Easy, simple and crisp, not too oily, not too much batter, just perfect snacky fritters...

I wasnt sure I would like them with the jagged edges, but once they are done, it really didnt matter...And if you think its like bitter gourd, don't !! Its not bitter at all...

Cut Cantola

Shallow fried phaggil phodyos ready to be eaten...


What you need -

10-12 kantola / phaggil
2 tsp chilli powder
salt to taste
a pinch of asafoetida
2 heaped tbsp rava / semolina

What you do with it -

Wash the kantolas and slice
Mix the salt, chilli powder and asafoetida and apply to the slices
Keep aside till the water from the pieces absorbs the masala
Dip the pieces in the rava and then shallow fry


SJ said...

I was just about to ask you if they are bitter. Never seen or heard about them! Your pictures look so good and the Phaggila Phodya looks real yum!

Trupti said...

fritters looks delicious. I didn't try these since long time.

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Home Cooked Oriya Food said...

looks good. We call it 'kankada'...

Superchef said...

wow! i dont think ive seen this or eaten it!! the fritters look nice and crispy though.

kittymatti said...

wow! this is sooo good, nice recipe

Suparna said...

hi arch,
I love pagial phodiyo....hmmm so crispy and tasty! it reminds me of ganpathi parab where Amma makes varities of phodis with different veggies :)
Thanks for the recipe.

Mangala Bhat said...

Wow! New recipe to me ..Love the recipe Thanks soo much for sharing :)

traptea said...

from where u purchased this vegetable. can u plz tell me where can i find it in bangalore


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