Deep Fried Colocasia Leaves Pinwheels (Maralva Panna Phodi, Chitte Panna Pathrado)

Deep Fried Colocasia Leaves Pinwheels (Maralva Panna Phodi, Chitte Panna Pathrado)

This chilly weather and some deep fried pathrode. Can it get any better?
Konkani cuisine's favorite colocasia leaves pinwheels are deep fried until they are crispy and crunchy. πŸ˜πŸ˜‹πŸ˜‹  I had about 16 of them at one shot. πŸ˜±πŸ˜¨πŸ˜΅πŸ˜‘πŸ™ˆπŸ™Š Yeah, yeah they are that tasty. They're that delicioussssss. With every bite all I can hear in my head is 'karum.. kurum..' I love them super crispy when they get all crunchy. 


It's rainy season and there are colocasia leaves in abundance all around. How I can one resist? πŸ˜‰  Colocasia leaves sure do drive the foodie in Konkani's crazy. πŸ˜€

With onset of monsoon all along coastal Karnataka you'll see colocasia plants in abundance all around. And the king of Konkani cuisine pathrado/pathrode shows up on Konkani tables almost 2-3 times a week. Pathrado are colocasia leaves pinwheels made by smearing a spicy paste onto colocasia leaves. They are then rolled, made into pinwheels by chopping into slices & are cooked in various ways. They are steamed, pan fried, deep fried to make a delicious side dish.