If there is a thing that drives a foodie in a Konkani go crazy , thats the luscious colocasia plants , called as ‘Alva paan ‘ . On seeing those plants , we have an urge to make some delectable spicy ‘Patrodo ‘ using the leaves . We have learnt to make many delicious from various varieties of colocasia available to use . Some are seasonal ( especially during rainy ) and some are available all round the year . Pondalva Paan is available all round the year . Tere paan , Maralva paan ,Chitte paan are available only during rainy season .

Today I am preparing Maralva Panna Phodis ( Tree Taro Leaves Pinwheel Fritters ) . This variety of colocasia grows only on trees . The leaves are thick , dark green in colour , with light to dark pink pigmentation on the back of leaves . The deep fried patrodos made from this leaves are a hot favourite among Konkanis .

Ingredients :

1 . Maralva paan ( Tree Taro Leaves ) – 20 25 .

2 . Raw rice – 1/2 cup .

3 . Urad dal – 1/2 cup .

4 . Red chillies – 15 – 20 .

5 . Tamarind – 1 big pebble size .

6 . Asafoetida – 1 small piece .

Oil for deep frying .

Salt to taste .

For coating :

Rice rawa – 1 tbsp .

Rice flour – 1 tbsp .

Method :

1 . Wash and wipe taro leaves .

2 . Remove the thick stalks of the leaves .

3 . Wash and soak the rice for one hour .

4 . In a pan dry roast urad dal till golden brown and keep aside .

5 . Drain the rice in a colander to remove excess water .

6 . Grind together red chillies , asafoetida , tamarind and salt , to this add rice and fried dal and grind again to a coarse paste using very little water .

7 . Spread one big leaf facing the shine part down . Apply the masala over the back evenly .

8 . In the same way place place another leaf over it and continue same .

9 . Go on arranging layers to make sufficiently thick roll ( I have used five leaves ) , tacking the ends inside like we do Patrodo .

10 . Mix together rice flour and rice rawa and keep aside .

11 . Heat oil in kadai .

12 . Using a sharp slicing knife , make thin slices of the roll .

13 . Roll each slice in rice flour and rawa mix .

14 . Deep fry six to eight slices at a time in hot oil in medium flame till crispy , puffy and brown on both sides .

15 . Remove them from flame and put them in colander lined with absorbent tissue .

16 . Serve hot .