We GSBs always make a big quantity of patrodos, with the basic patrodo we make varieties of dishes, like Patrodo Fry, Upakri, Ghashi and so many. I made Phanna patrodo, it is yummy and my husband loved it a lot. I had kept 3-4 pieces, about 5-6 inch long, of patrodo in my fridge, every time eating the same means boring, so thought of making Phanna patrodo.
WHAT YOU NEED:
Left over patrodos - 3-4 pieces
For Seasoning -
Mustard seeds - 1 tsp
Fenugreek seeds / methi seeds - 1/2 tsp
Curry leaves - 1 sprig
Dry red chilly - 1 , optional
Oil - 2 -3 tbsp
HOW TO MAKE:
Slice the Patrodos in 1/2 to 1 inch thick.
Now heat oil in a deep bottomed kadahi.
When the oil is hot add mustard seeds. When it splutters add methi seeds and curry leaves.
Reduce the heat, and place all the patrodo slices in kadahi and cover the lid.
Allow to fry slowly in the kadahi.
When it is fried flip the other side and again cover the lid and allow to fry.
Once it is fried well. switch off the heat.
Serve Phanna Patrodo as side dish.
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| PHANNA PATHRDO |
WHAT YOU NEED:
Left over patrodos - 3-4 pieces
For Seasoning -
Mustard seeds - 1 tsp
Fenugreek seeds / methi seeds - 1/2 tsp
Curry leaves - 1 sprig
Dry red chilly - 1 , optional
Oil - 2 -3 tbsp
 |
| PHANNA PATRODO FROM LEFT OVER PATHRODO.. |
HOW TO MAKE:
Slice the Patrodos in 1/2 to 1 inch thick.
Now heat oil in a deep bottomed kadahi.
When the oil is hot add mustard seeds. When it splutters add methi seeds and curry leaves.
Reduce the heat, and place all the patrodo slices in kadahi and cover the lid.
Allow to fry slowly in the kadahi.
When it is fried flip the other side and again cover the lid and allow to fry.
Once it is fried well. switch off the heat.
Serve Phanna Patrodo as side dish.
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