Phodshi Leaves Recipe – Authentic Maharashtrian Steamed Rolls

Last Updated on 5 months ago by Neha Deshmukh

Phodshi Leaves Recipe – Authentic Maharashtrian Steamed Rolls

Hey everyone! Today, I’m so excited to share a recipe that’s incredibly close to my heart – Phodshi Leaves Rolls. This isn’t just a recipe; it’s a little piece of my Maharashtrian heritage. I remember my aaji (grandmother) making these during the monsoon season, and the aroma would fill the entire house. It’s a unique flavour, and I’m thrilled to bring it to your kitchens!

Why You’ll Love This Recipe

These Phodshi Leaves Rolls are a delightful blend of earthy, slightly tangy flavours and a wonderfully soft, yet satisfying texture. They’re a healthy and delicious snack, perfect for a rainy day, a light meal, or even as a unique addition to your festive spread. Plus, they’re surprisingly easy to make once you get the hang of it!

Ingredients

Here’s what you’ll need to create these authentic Maharashtrian rolls:

• 2 cups Phodshi Leaves
• 1 cup Gram Flour (Besan)
• 0.5 cup Rice Flour
• 2 teaspoons Oil
• 1 teaspoon Green Chili Paste (adjust to your spice preference!)
• 0.5 teaspoon Turmeric Powder
• 0.25 teaspoon Asafoetida (Hing)
• 1 teaspoon Sesame Seeds
• Salt to taste
• Oil for pan frying (optional)

Ingredient Notes

Let’s talk about these ingredients a little more, shall we? A few tips from my kitchen to yours!

Phodshi Leaves: A Unique Maharashtrian Ingredient

Phodshi leaves (also known as Fodshi or Phodshi che pan) are a seasonal delicacy, especially popular during the monsoon in Maharashtra. They have a slightly sour and earthy taste, which is what makes these rolls so special. You can usually find them in local Indian grocery stores, especially those specializing in Maharashtrian produce.

Gram Flour (Besan) & Rice Flour: The Perfect Blend

We’re using a combination of gram flour and rice flour for the batter. Gram flour gives it a lovely binding quality and a nutty flavour, while the rice flour adds a lightness and subtle crispness.

The Significance of Asafoetida (Hing) in Maharashtrian Cuisine

Asafoetida, or hing, is a staple in Maharashtrian cooking. It adds a unique umami flavour and aids in digestion. A little goes a long way, so don’t be shy, but don’t overdo it either!

Sesame Seeds: Adding Flavor and Texture

A sprinkle of sesame seeds not only adds a beautiful visual appeal but also a lovely nutty flavour and a slight crunch. I love using white sesame seeds, but black sesame seeds work beautifully too.

Regional Variations in Phodshi Leaf Usage

While these rolls are a classic, Phodshi leaves are used in various ways across Maharashtra. Some people make a spicy bhaji (stir-fry) with them, while others add them to dal (lentil soup) for a tangy kick.

Step-By-Step Instructions

Alright, let’s get cooking! Here’s how to make these delicious Phodshi Leaves Rolls:

1. First, combine the chopped Phodshi leaves, gram flour, rice flour, 2 teaspoons of oil, green chili paste, turmeric powder, asafoetida, sesame seeds, and salt in a large bowl.
2. Now, gradually add water – a little at a time – and mix well to form a thick, smooth batter. It shouldn’t be too runny, but also not too stiff.
3. Grease your flat plates (thalis or even the back of a baking sheet) with a little oil. This prevents the rolls from sticking.
4. Using oiled hands, shape the batter into oblong rolls and place them onto the greased plates.
5. Steam the rolls in an idli steamer or a pressure cooker (without the whistle) for about 20-25 minutes, or until they are firm to the touch.
6. Let the steamed rolls cool down completely before slicing them into 0.5-0.75 cm thick discs.
7. You can enjoy them steamed as a healthy snack, or for a bit of indulgence, shallow fry them in oil until they turn golden and crispy!
8. Serve hot with your favourite chutney or dipping sauce.

Expert Tips

Here are a few things I’ve learned over the years that will help you nail this recipe:

Achieving the Right Batter Consistency

The batter is key! It should be thick enough to hold its shape but smooth enough to spread easily. If it’s too thick, add a little more water. If it’s too runny, add a tablespoon of gram flour at a time.

Steaming vs. Frying: Understanding the Difference

Steaming keeps the rolls light and healthy, preserving the natural flavour of the Phodshi leaves. Frying adds a delightful crispness and a richer flavour. Both are delicious – it just depends on your preference!

Working with Phodshi Leaves: Preparation and Handling

Phodshi leaves can sometimes be a little sticky. Make sure to wash and chop them thoroughly. Oiling your hands before shaping the rolls will prevent the batter from sticking.

Variations

Let’s get creative! Here are a few ways to customize these rolls:

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your chutney or dipping sauce is also vegan-friendly.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as it uses rice flour and gram flour.
• Spice Level Adjustment: Mild to Spicy: Adjust the amount of green chili paste to suit your spice tolerance. You can also add a pinch of red chili powder for extra heat.
• Festival Adaptations: Incorporating Phodshi Rolls into Celebrations: During Ganesh Chaturthi, my family loves to make smaller, bite-sized Phodshi rolls as an offering to the deity.

Serving Suggestions

These rolls are fantastic on their own, but they really shine when paired with a delicious chutney. I love serving them with a spicy green chutney, a tangy tamarind chutney, or even a simple coconut chutney.

Storage Instructions

You can store the steamed Phodshi rolls in an airtight container in the refrigerator for up to 3 days. Reheat them by steaming them again or shallow frying them until warm. Fried rolls are best enjoyed fresh.

FAQs

Got questions? I’ve got answers!

What are Phodshi Leaves and where can I find them?

Phodshi leaves are a seasonal leafy vegetable popular in Maharashtra, India. They have a unique sour and earthy flavour. You can find them in Indian grocery stores, especially those specializing in Maharashtrian produce, during the monsoon season.

Can I use frozen Phodshi Leaves for this recipe?

While fresh leaves are best, you can use frozen Phodshi leaves in a pinch. Make sure to thaw them completely and squeeze out any excess water before chopping and using them in the recipe.

What is a good substitute for Asafoetida (Hing)?

If you can’t find asafoetida, you can try a pinch of garlic powder or onion powder, but it won’t quite replicate the unique flavour.

How can I adjust the sweetness level in this recipe?

This recipe isn’t traditionally sweet, but if you prefer a hint of sweetness, you can add a tiny pinch of sugar to the batter.

Can these rolls be made ahead of time and reheated?

Yes, you can definitely make these rolls ahead of time! Steamed rolls can be stored in the refrigerator for up to 3 days and reheated by steaming or shallow frying.

Enjoy making these Phodshi Leaves Rolls! I hope they bring a little bit of Maharashtrian sunshine to your kitchen. Let me know how they turn out in the comments below!