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Saturday, July 4, 2015

Pathrode 65

50 - 60 pieces of Pathrode / Menthe Soppu Pathrode
3/4 tsp Ginger Garlic Paste
1 tsp Garam Masala
2 tsp Red Chilly paste
1 tsp Chilly powder
Salt to taste
4 - 5 strands of Coriander leaves
4 - 5 strands of Curry leaves (3 strand for Masala + 2 strand for Frying)
Big pinch of Asafoetida powder
1.5 tsp Sesame seeds
1/4 cup All Purpose flour
1 cup Corn flour
3/4 cup Rice flour
5 - 6 Green Chillies (1 for Masala + Remaining for Frying)

Cut the Pathrode into 1/4 inch thick medium sized pieces as shown in the picture below.

Put sesame seeds, 2 tsp oil in a Pan and heat. Once it starts spluttering, add Pathrode pieces and fry them in medium flame for about 5 mins until they turn light golden in colour..

Chop one green chilly, coriander leaves, 3 strands of curry leaves into small pieces as shown in the picture below. Add rice flour, all purpose flour, corn flour, chilly powder, garam masala, red chilly paste, asafoetida, ginger garlic paste, and salt in a vessel. Add chopped ingredients to the same vessel.

Mix them well by adding sufficient amount of water. Don't make the batter too thin. Add roasted Pathrode pieces and mix well.

Keep oil in a thick bottomed vessel and heat. Put dipped Pathrode pieces in hot oil and deep fry until it turns golden in colour.

Cut green chillies into two halves, remove seeds and apply pinch of salt and keep them aside.

Add this fried Pathrode pieces again in hot oil, add cut green chillies, curry leaves and fry them together for about 1-2 mins.

Remove this from oil, serve hot along with tomato ketchup.