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. 😍😋😋 I had about 16 of them at one shot. 😱😨😵😡🙈🙊 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? 😉 Colocasia leaves sure do drive the foodie in Konkani's crazy. 😀
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.