Vegan Vegetable Fries | Konkani Podi Recipe
Vegetable Fries or Konkani Podi is a crispy, quick, and easy-to-make side dish prepared using vegetables, rice flour, and chile powder as the main ingredient. Serve this with classic dalitoy and steamed rice for a simple and comforting meal.
Servings: 10
Calories: 61kcal
Equipment
Ingredients
- 12 to 15 Pumpkin slices
- 6 Pointed gourd chopped vertically
- 12 to 15 Sweet potato slices
- 1 cup Rice flour extra for coating
- 1 tablespoon Red chile powder
- ½ teaspoon Asafoetida Hing
- Water as needed, approx
- Salt to taste
- Vegetable Oil for frying
Instructions
Preparation
- See that the vegetable slices are not too thick or thin. If desired, you can cut the pumpkin, sweet potato, or pointed gourd into rings or circles.12 to 15 Pumpkin slices, 6 Pointed gourd, 12 to 15 Sweet potato slices
- Sprinkle salt and keep it aside.Salt
- Add rice flour, red chile powder, hing, and salt to taste and mix.1 cup Rice flour, 1 tablespoon Red chile powder, ½ teaspoon Asafoetida
- Now add the water little by little and mix well to form a smooth paste. It should not be too thick or thin. The consistency should be such that it gets coated on the vegetable slices.Water
- Divide this paste into three bowls. Add 3 vegetables in a different bowl and mix so that the slices are coated in the paste.
How to fry podi (konkani fries)?
- Heat oil in a pan or kadai for frying.Vegetable Oil
- Fry each vegetable in batches, as different vegetables need different frying times.
- Add a little rice flour to the plate and coat each slice with the rice flour. (this makes the outer layer super crispy)
- Once the oil is hot, add the slices, cook on medium flame, and flip it occasionally till it becomes crisp and brown on both sides. Do not overcrowd the pan.
- Transfer it to a paper towel to absorb any excess oil, and repeat the process for the remaining slices.
- Serve hot and enjoy.
Video
Notes
- In a similar way, you can fry kantola (pagila), yam (suran), drumsticks (mashingasanga), banana(kele), etc. Check our post on seasonal pagila podi, karate phodi, cauliflower phodi, kadgi podi, jeev kadgi podi.
- The spice level is taken off when you fry items. Vary the spiciness as per your taste. This is a mild version.
- If the paste is dry, adjust the water, and if the paste prepared is thin, then add more rice flour.
- Do not overcrowd the pan. The vegetable slices will stick to each other and will not cook uniformly.
- If the oil is too hot, it will become dark soon, and if it's too cold, it will absorb excess oil. Fry between medium and medium-high temperatures.
- To check if the oil is hot, add a piece of vegetable slice and check if it sizzles and comes up. (frying temperature is approx 350 degrees F).
- For classic Mangalorean rava fry, coat them with semolina or sooji instead of coating slices with rice flour before dropping them in oil (check out the pagila podi video).
- If the paste remains, you can refrigerate it and use it for the next couple of days to fry other vegetables.
Nutrition
Calories: 61kcal | Carbohydrates: 13g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 13mg | Potassium: 29mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 237IU | Vitamin C: 0.2mg | Calcium: 5mg | Iron: 0.2mg