Patol bhaja or Parwal Fry

Another entry for my fried vegetable list is this humble Patol bhaja or Parwal Fry. This is a very common item in Bengali ‘panch Bhaja’ dish. This panch bhaja is nothing but 5 types of fried vegetable, which is part of an elaborate spread specially for the newly weds. It is being served as birthday lunch spread as well. Will put up a blog post specially on panch bhaja some day.

By the way, when I was taking photo of the Patol bhaja or Parwal Fry , my Son started laughing, ‘Maa, you are putting patol bhaja in your blog, who doesnot know how to fry a patol?’ was his expression. But still find it suitable to post because, I think it would be helpful for the people who have just started settling down and may not know how to make this. I am very sure about that because, one of the recipe very popular is my blog is this ‘Kumro Bhaja‘. I get plenty of hits for this post.

Today being Monday, I try to maintain the meatless Monday concept here and hence there is no non-veg item present in today’s lunch or dinner. Made this to have it with Motorsuti kishmish diye muger dal.

Patol bhaja or Parwal Fry

Ingredients for Patol bhaja or Parwal Fry

  • Patol or Patal or Parwal – 7-8
  • Salt, Sugar
  • Whole wheat flour – 2 tbsp
  • Kalo jire or kalonji seeds – a pinch
  • Baking powder – a pinch
  • White oil for frying

How to make Patol bhaja or Parwal Fry

Wash and soak the patol in water for some time.

Peel the patol in a discrete manner and then cut it into half. Sprinkle some salt and sugar and keep aside for 15 minutes.

To make the batter, add some salt and a spoonful of oil in 2 tbsp of whole wheat flour. You can make it with maida or all purpose flour too. Mix the oil into the flour well and then add required amount of water to make the batter.

Keep the batter aside for 15 minutes. Just before frying, add the kalojire and a pinch of baking powder to the batter and mix well.

To fry the parwal, add oil to a pan. You may fry the parwal without the batter too. For this, squeeze the marinated parwal a bit and then release in the hot oil.

Fry till it turns golden from all sides. Strain out of the oil and keep aside.

To make battered parwal fry, dip the marinated parwal into the batter to coat it well. We donot like a thickly coated vegetable fry, hence kept the batter on the runny side. You may adjust the thickness of the batter as per your choice.

Release the coated parwal carefully into the oil and fry till golden brown from all sides. Do it in batches.

Turn it occasionally to ensure even frying.

It is done by now. Well coated, crispy and at the same time vegetables are well cooked. You need to adjust the temperature to ensure that every thing is cooked through without burning.

Serve with rice and dal. You can have it with some ghee rice as well.

Patol bhaja or Parwal Fry
Patol bhaja or Parwal Fry
Patol bhaja or Parwal Fry

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