Keerlu/Bamboo shoots are available during the monsoon season.They are brined in most of the konkanis homes to use it the whole year. We prepare variety of delicacies with fresh and brined bamboo shoots. Normally tender ones are used for ghashis,the top part of the bamboo is used for making sukke and the bottom part which is little matured is used to make fries.
Already we have given the recipes using brined shoots in ghashis and fresh ones with sukke. Today I am sharing with you the recipe for phodis/fritters prepared with the matured part of the brined bamboo shoots.This fritter is very much favourite of kids,as it is very crispy and crunchy.This can be had as a side dish with lunch or dinner like other fritters.
- Brined bamboo shoots – 6-8 pieces (matured)
- Chilli powder – 1-2 tsp
- Hing – 1 tsp
- Rice powder – 1 tbsp
- Oil for deep frying
Select few matured pieces of the brined bamboo shoots.Soak them in water for 5-6 hrs to remove the excess salt from the shoots.
Now remove the water and crush each piece with a mortar and pestle.
To the crushed pieces add chilli powder,hing and rice powder and mix very well with the hands,so that the masalas coats the shoots.
Now heat enough oil in a pan to deep fry,add few pieces of the masala mixed bamboo shoots and fry till crisp.Remove from oil.Similarly fry the rest in batches and store in a airtight container.
- Please do not forget to soak the brined shoots in water to remove the salt.
- Do not add salt while adding chilli powder as the shoots are already brined and have enough salt even after soaking them in water.