Phodshiche Vade (Phodshi Cutlets)

Phodshiche Vade is a traditional dish made using a special leafy vegetable called phodshi/gavat, which looks like grass and chickpea flour i.e. besan. This particular vegetable and a few more unique vegetables grow in the jungles in the far suburbs of Mumbai and are available only in the few early weeks of monsoon and are called as Raan bhaajyaa in Marathi language.

Phodshi is extremely nutritious and is used by various communities in Maharashtra to cook different dishes. One such dish is this Phodshiche Vade, the recipe for which has been once again shared with me by my best and dear friend who had shared another unique and delicious recipe of Bharli Shevgyaachya Shengaanchi Bhaji.

For some more such traditional dishes, do take a look at the following recipes too…

1. Phodshi Kolambi Chi Bhaji
2. Korala Vaalaachi Bhaaji
3. Phodshiche Thaalipeeth

Here’s the recipe for the traditional Phodshiche Vade….

Prep Time : 25 min

Cooking Time : 7 min

Serves : 4 (16 cutlets)

Cup Used : 200 ml

INGREDIENTS :

• 4 cups Finely Chopped Phodshi (2 bunches)
• 1 cup Finely Chopped Onions (1 Large Onion)
• 3 cups Besan
• 3 tbs Rice Flour
• 1/2 tsp Turmeric Powder
• 1 tsp Bedgi Red Chilli Powder
• 1 tsp Kashmiri Red Chilli Powder
• 1 1/2 tsp Corriander Powder
• 3/4 tsp Cumin Powder
• 2 tsp Garam Masala
• 1/4 tsp Asafoetida
• 2 tsp Jaggery
• 1/2 tsp Cumin Seeds
• 1 tsp Fennel Seeds
• 2 pinches Caraway Seeds (Ajwain/Owaa)
• 1 tsp Ginger Garlic Paste
• 2 tsp Oil
• Salt To Taste
• As Required Oil For Shallow Frying

METHOD :

1. To male Phodshiche Vade, soak the phodshi in clean water for some time to loosen the dirt that might have stuck to it.
2. Rinse it thoroughly and set aside to drain. Try to drain out most of the water so that the phodshi is dry enough while chopping.
3. In a mixing bowl, along with the chopped phodshi, mix together all the above mentioned ingredients except the besan, rice flour and oil for shallow frying.
4. The mixture will become slightly watery, as the phodshi a bit slimy and onions will start releasing water as soon as they come in contact with salt.
5. Next, add the rice flour and the besan. The besan to be added can be increased or decreased, as only that much quantity should be added to the phodshi, which the mixture can hold and is required to make it slightly thick, such that it can be rolled into cutlets.
6. No extra water is required to be added to this mixture as the moisture of the phodshi and the onions is enough to hold the flour.
7. Heat a griddle and add oil to it for shallow frying the phodshi vade.
8. Divide the prepared mixture into equal parts and shape each into a cutlet of desired size. Flatten them slightly and release into the hot oil.
9. After a few cutlets have been released into the oil, reduce the heat to low and fry till the bottom side is well browned.
10. Flip and fry again on low to medium heat, so that the phodshi and the flours are well cooked and the vade turn crispy.
11. When the vade are completely cooked, drain them onto an absorbent paper.
12. For serving, arrange these delicious and traditional Phodshiche Vade in a serving dish and serve some green corriander chutney and some tomato ketchup along with it!
13. These cutlets sum up for a perfect breakfast dish or an evening snack, during the early monsoons!

Pictures Depicting The Process :

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