Phodshi Pakora (Phodshi Bhajia) ( Phodshi Bhajji) (Phodshi Fritters)

After the scorching summers one can wait is …the monsoons, the rain drops, Gilli Mitti Ki Khushbu…

Once the weather gets cosy and cold one can really think of is something hot , flavourful and crispy to eat with a cup of hot ginger tea ( Garma Garam Adrawali Chai) or a Cutting Chai…

Yes, the Pakoras.

Now if you ask me, I will definitely suggest that this rainy season consume some unique and innovative fritters (Pakoras), not the usual Pyaaz , Aloo, Dal ke pakore. Oh! You don’t like frying it in too much of oil, just spray with oil go for baking or may be air frying. And if you love the true essence of Pakoras then deep fry / shallow fry, as the recipe suggests.

During Monsoons, rains and excessive moisture lead to an enormous breeding ground for microbes and germs in green leafy vegetables which is fatal for human consumption. Therefore people avoid the consumption of green leafy vegetable EXCEPT some leafy vegetables ….

People prefer eating #Phodshi, which is a wild and an extremely rare and unique monsoon leafy vegetable with an earthy flavour, it is only available during monsoons. Phodshi is also known by various names like Kuli, Karli, Peva , Mushli , Safed Mush and Safed Mulshi. Maharashtrians completely adore stir-frying phodshi, the monsoon leafy vegetable. You may prepare Chillas, Thalipeeth, Cutlets, Sabzi using Phodshi.

Fritters prepared chopped Phodshi greens having a pleasing earthy flavour combined with soaked and coarsely ground moong dal, rice flour, chopped onion, coriander leaves, green chillies, spices and deep fried till crisp and enjoy this delicacy on a rainy day with a Cutting Chai.

Preparation Time: 15 minutes

Soaking Time of Moong Dal- 4 hours

Cooking Time: 15 minutes

Serves-6

Ingredients and Quantity:

Phodshi greens- 1 cup

Split green gram skinless (Dhuli Moong Dal)-1/2 cup

Rice Flour- ½ tbsp.
Onions, finely chopped- 1 large
Coriander leaves, chopped- ½ cup
Green chillies, finely chopped- 2 nos.
Cumin seeds – 3/4^th tsp.

Carrom seeds (Ajwain)- 1/4^th tsp.

Turmeric powder- 1/4^th tsp.

Coriander powder- 3/4^th tsp.

Red chilli powder- ½ tsp.

Asafoetida- a pinch
Salt – to taste

Sugar- 1 tsp.

For the Deep-Frying:

Refined Oil- As required for deep frying

Method

Wash and soak the moong dal in water for 4 hours.

Wash the phodshi greens thoroughly and chop them finely.

Drain the entire water from the soaked moong dal and blend it into a paste with a coarse texture. 

In a glass bowl, add the dal paste, finely chopped phodshi greens, chopped onions, green chillies and fresh coriander leaves. Add the cumin and carrom seeds, the powdered masalas, asafoetida, salt and sugar.

Ensure that you mix the Pakora ingredients well.

Add the rice flour and mix well.

In a non-stick Kadhai, heat oil.

Drop spoonful of the thick mixture and deep-fry on a medium flame.

Few pakoras at a time (in small batches) , deep-fry till they turn golden brown evenly i.e. it attains the colour evenly on all the sides and is crisp.

Place on a kitchen absorbent paper to remove excess of oil.

Serve very hot with mint and green coriander chutney or dips of your choice.

Chef Tips:

Rice Flour is added as it will make the pakoras very crisp to eat.