Pagila podi, also known as Kantola fries, is a crispy seasonal special in the Coastal regions of India (Karnataka - Mangalore, Udupi; Goa; West Bengal; Orissa; etc.) prepared using spiny gourd. These fries are addictive with their unique taste and texture.

Pagila is also called phagil, kankoda, kakora, kantola, teasel gourd, spiny gourd, spiky gourd, and spine gourd in different languages. What do you call this vegetable in your language?

What is Pagil or Phagil?

Pagil is a popular Konkani word for teasel gourd that looks like a bitter gourd (karate or karela) in its outer appearance but is smaller in size and without bitterness. These have a crisp texture inside with crunchy seeds. When fried, pagil becomes even more crispier and delicious that you can't stop eating it.

Pagila Podi , Kantola Fries or Fritters

I have shared a recipe where you can serve pagila fries in two ways. The batter is the same. After coating the pagila slices in the batter, coat them with rice flour to make the traditional pagila podi. The second approach is to coat the pagila slices covered in batter with semolina or sooji rava to make Mangalorean Rava Fry. I love both of them. They taste great in their own way.

Pagila podi can be served with a cup of coffee or tea, but traditionally it is served as a side with rice and dalithoy.

Since phagil is available in plenty from mid-July to mid-October, these fries are prepared for Ganesh Chaturthi, Mahalaya Amavasya, and Navratri.

Ingredients for CRISPY PAGILA PODI | KANTOLA FRIES | PHAGILA RAVA FRY

8 Phagil or Kantola, cut lengthwise or rounds
1 cup Rice flour
¾ to 1 teaspoon Salt
¼ teaspoon Asafoetida or Hing
1 to 2 teaspoon Red chile powder
Water
Oil for frying
⅓ cup Rice flour for coating (traditional method)
⅓ cup Sooji rava or Semolina for coating (Rava fry method)

How to make CRISPY PAGILA PODI | KANTOLA FRIES | PHAGILA RAVA FRY

To distinguish between rava fry and traditional podi, I have cut four phagil lengthwise and another four pagila into round slices. You can check the video here.

In a bowl, add rice flour, salt to taste, hing, chile powder, and mix. Now add water little by little and mix to form a smooth medium-thick batter or paste as shown in the video.

Divide the paste into two equal portions. Coat the pagil chopped lengthwise in one portion of the paste and round slices in the other half of the paste.

Heat oil in a pan on a medium flame for frying.

For Traditional Pagila Fry: coat each slice of pagila coated in batter in rice flour and drop it in oil. Leave undisturbed for a minute. Flip, and continue to fry on a medium flame for 5 minutes or until it is crispy and golden brown. Keep moving the fries in oil once in a while for even frying.

For Pagila Rava Fry: coat each slice of pagila coated in batter in semolina or suji rava and drop it in oil. Leave undisturbed for a minute. Flip and cook for another 4 to 5 minutes or until it is crispy. Keep moving the pagila pieces in oil for even frying.

Transfer this to a paper towel to absorb any excess oil.

Serve hot and enjoy.

Tips:

Do not add too much water while making the paste. Always add in increments. The ratio of water to rice flour may vary depending on the flour's brand, texture, and local weather conditions.
See that the oil is hot and always cook on medium flame. Do not be in a hurry. In this way, your fries will remain crispy for a longer time.
You can add more chile powder if you love spicy podis or fritters.

Video recipe for CRISPY PAGILA PODI | KANTOLA FRIES | PHAGILA RAVA FRY

Detailed step-by-step recipe for CRISPY PAGILA PODI | KANTOLA FRIES | PHAGIL RAVA FRY

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