印度Kantola瓜餡餅 | Teasel Gourd Fritters (Phagila Phodi)

Scroll down for English

印度Kantola瓜餡餅 x 童年夏天的滋味

2004年｜我初次嚐到平凡的印度Kantola瓜，是在2004-05年到印度卡納塔克邦(Karnataka)門格洛爾(Mangalore)鎮探訪公公婆婆的時候。
他們在家中炮製的菜式都取材自當地買得到的食材，對我來說真的是開眼界！在門格洛爾，我亦第一次嚐到住在北部的人很少食用的大樹菠蘿。麵包果是另一個在那處度過夏天時的新發現。下午茶時間，門格洛爾不少家庭都會食麵包果餡餅。整體上，門格洛爾的生活節奏更緩慢，跟我出生和成長的地方德里那種熙來攘往差得遠。
至於Kantola瓜，我起初以為只有南部才食用，但長大時才意識到，其實整個國家四處都找得到這食材。在我的語言Konkani中，它叫Phagil，而在印度文則叫Kakoda。
這個帶刺而細小的瓜用途很廣，很多菜式都可以用上它，例如午飯或晚飯時煮的咖喱，或做成餡餅當作小食或配菜。我首次嚐到它，就是在一道作為配菜的餡餅中。這類餡餅在Konkani叫作Phodi，而我分享的食譜就叫Phagila Phodi。這大概可譯作印度Kantola瓜餡餅。
這個味道勾起童年時夏天的記憶，亦是我最喜愛的食物之一。希望經我介紹之後，它也會成為你其中一個至愛。
IG: @citizenkamath

份量：4 人

所需時間：30 分鐘

材料：

Kantola瓜 3-4 個（切片）
阿魏粉* 少許
紅辣椒粉 1 茶匙
粘米粉半杯
鹽適量
水少量

*阿魏粉是一種印度香料，一般可在印度鋪找到。可以用洋蔥粉和蒜粉代替。

步驟：

將瓜片放入一個大碗裡，與紅辣椒粉、阿魏粉和鹽混合。攪拌均勻，讓香料均勻塗抹在瓜片上。
加入第一批粘米粉，攪拌均勻。
在手掌放一點水，灑在瓜片上，增加香料黏性。繼續加粘米粉，並用水調整塗層。
加入所有粘米粉後，應該見到每塊瓜片都有薄薄的塗層（與較厚的麵糊塗層是不一樣的）。
用平底鍋燒熱油。用中火將瓜片煎至金黃酥脆。
餡餅可當配菜享用，亦可當作小食，配上一杯簡單美味的咖啡！

點擊觀看煮食影片：https://www.instagram.com/tv/CCsShnpFWGY/

【編者按】

在我們身處的倫敦及香港，這種瓜較容易在南亞店鋪中找到。最近似的替代物是苦瓜，這或許在你所處的地方更易找到！

你做過這道菜嗎？在下面留言，分享你的回憶吧！

Teasel Gourd Fritters (Phagila Phodi) x A Taste of Childhood Summers

2004 | I was introduced to the humble teasel gourd in 2004-05 when I was visiting my maternal grandparents in the city of Mangalore in the state of Karnataka, India.
The dishes my grandparents made at their home consisted of various locally available ingredients, which was a real treat to me! It was in Mangalore that I got to try the ripe jackfruit, rarely consumed in the northern region. Breadfruit is another vegetable I discovered during my summer vacation visits there. At tea-time, breadfruit fritters are quite popular in Mangalore. In general, the pace of Mangalore is also more relaxed – completely different from the fast-moving life of Delhi, where I was born and raised.
As for this teasel gourd, I thought it was only limited to the southern part of the country, but as I grew up, I found that it has a wide distribution all over the country. In my language, that is Konkani, we call it ‘Phagil’ and in Hindi it is called ‘Kakoda’.
This spiny little vegetable is so versatile that it can be used to make all sorts of dishes, from curries for lunch or dinner to fritters for snacks or accompaniments. My first introduction to this spiny gourd was as a fritter served as a side dish. This type of fritter in Konkani is called ‘Phodi’ and the recipe I am sharing with you is called ‘Phagila Phodi’, which translates roughly to fritters of teasel gourd.
A taste of childhood summers, this is one of my personal favourites and I hope after this blog, this gets added to your favourites as well.
IG: @citizenkamath

Serves: 4

Time: 30 mins

Ingredients:

3-4 teasel gourds, thinly sliced
1 pinch asafoetida
1 tsp red chilli powder
1/2 cup rice flour
Salt to taste
Very little water for coating

Steps:

In a big bowl, take the teasel gourd slices and mix it with red chilli powder, asafoetida, and salt. Mix well to ensure gourd slices are evenly coated.
Add the first batch of rice flour and mix well.
Take a little bit of water in your palm and sprinkle it over the coated slices. This helps the spices to stick well. Add more rice flour.
Once you add all the rice flour and adjust the coating with water, every slice should be thinly coated with the rice flour and spice mix. This is different from a thick batter coating.
Heat oil in a pan for deep frying. Fry the gourd slices over medium heat till they are golden brown and crisp.
Enjoy phagila phodi as a side dish with your meal, or simply with a nice cup of coffee!

Watch the recipe here: https://www.instagram.com/tv/CCsShnpFWGY/

Editor’s Note:

Based on where we are (Hong Kong and London), teasel gourds, also called spiny gourds or simply the kantola, may be more readily available in large South Asian stores. The next closest substitute that gives a similar texture is the bitter gourd, which may be easier to find depending on where you live!

Did you make this dish? Share your memory about it in the comment box below!