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Tuesday, 31 January 2017

Bamboo shoot Fritters


Bamboo shoots are called KEERLU in Konkani. We Konkanis preserve these bamboo shoots in salt so that it can be used throughout the year. Fresh bamboo shoots are available in monsoon time that is from June to August .Lots of Konkani Cuisine delicacies are prepared with both fresh and brined/ pickled bamboo shoots. If the bamboo shoots are used fresh then it has to be soaked in water for 2-3 days in order to remove its bitterness. Konkanis use this to make so many dishes like ghshi/curries, sanna polo/ spicy dosa,pickles,fritters etc..Here i used brined bamboo shoots for the fritters.

INGREDIENTS:
1 cup tender brined bamboo shoots
Oil for frying
2 tblsp rice flour

FOR THE PASTE:
2 tblsp rice flour 
1/2 tsp hing/ asafoetida
3 tblsp red chilli pdr
Salt to taste
Make thick paste of above ingredients using water and keep aside
Be careful while adding  salt as it already has salt .

PROCEDURE:
  • Put the brined bamboo shoots in enough water for 7-8 hrs
  • Wash well and drain the water from it and crush it with a mortar
  • Put the crushed shoots in a bowl,add the prepared paste accordingto your taste and mix well so that all the bamboo shoots are covered with the paste 
  • Roll the marinated shoots in rice flour and deep fry in oil on a medium flame till it becomes crisp
  • Serve hot with rice and dal !!!


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