Pathrado is a dish that consists of fried leftovers. It’s often seen as an inexpensive, low-quality food choice. However, the dish has been gaining popularity in recent years due to its healthy properties and unique taste.
A pathrade fry is a dish consisting of leftover pieces of the Pathrado, which are deep fried. The crispy outside of the patrade makes it easy to eat, and it can be served with any type of dipping sauce.
Pathrado has a special place in Konkani’s heart. Pathrado reigns supreme in Konkani cuisine. Pathrado are pinwheels of spicy colocasia leaves cooked with a spicy rice batter.
The delicious colocasia plants (also known as alva paan in Konkani) drive Konkani foodies insane. We’ll have to prepare some delicious pathrado with colocasia leaves and eat it boiling hot with plenty of oil on top. And, given our passion for pathrado, we Konkanis don’t throw away any leftovers. Leftover pathrode is repurposed into delectable meals. 🙂 To make pathrode slices crispy, we shallow fried them in oil and serve them hot. We often make a hot coconut curry using leftover pathrode and serve it with rice. Pathrode gashi is the Konkani name for this dish. Pathrode usli is a delicious, spicy, sweet pathrode stir fry made using leftover pathrode.
When pathrado cools off, it becomes a bit harder, and it becomes much harder the following day. When pathrado is chilled, it loses its flavor and becomes hard. To bring these leftover pathrado back to life and soften them, they are shallow cooked in oil on a frying pan. Pathrado that has been left over, which was once tasteless, now tastes fantastic.
If your pathrode is soft, shallow frying them will cause them to break down into bits. They also don’t crisp up as quickly as hard, day-old, or refrigerated pathrode.
You may either shallow fry pathrado till crispy or keep them soft.
- 4 steamed pathrado leftovers
- 4 tablespoons of vegetable oil
Time to prepare: 10 minutes
Method of Preparation:
1. Get a frying pan hot.
2. Meanwhile, if the pathrados are thick, cut them into two slices. Thin slices ensure that they cook evenly and crisp up quickly.
3. Arrange the pathrado slices on a hot frying pan and pour oil evenly over each slice.
4. Fry them until they are golden brown on one side on medium to high heat.
5. Flip them over and cook the other side until the hard pathrado, which has been chilled or a day old, softens.
If you like them crispy, cook them until both sides are crunchy.
6. Serve them hot as a lunch or supper side dish.
1. You’ll need a day’s worth of pathrado to create pathrode fry. When they’re a bit firm, they’re ready to be shallow fried. Otherwise, they are prone to disintegration.
2. Pathrado may be shallow fried after a few hours of steaming, as long as they aren’t too soft. They won’t become crispy if they’re too mushy. While shallow frying, they also break down into bits. If your pathrado is soft, chill them (they will harden) before shallow frying them.
3. Thaw chilled pathrado (let it out for 20-30 minutes) before shallow frying. Otherwise, they’ll take a lot longer to become crispy and cooked.
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Shallow Fried Leftover Pathrado (Pathrade Fry) is a dish that is made from leftover colocasia leaves. The leaves are fried in a pan with some spices and then served with a side of rice. Reference: colocasia leaves recipe kerala style.
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