Gulla Phodi
A crispy, spicy shallow-fried fritter made from special green brinjal, a beloved snack from Mangalorean cuisine. The rice flour and semolina coating gives it a perfect, satisfying crunch.
For 4 servings
Prepare the Brinjal
- Wash the gulla (brinjal) thoroughly. Slice them into roundels, about 1/4-inch thick. Avoid slicing too thin.
- Immediately place the slices into a bowl of water mixed with a pinch of salt. Let them soak for 10-15 minutes. This prevents browning and helps remove any bitterness.
Create the Spice Paste
- In a wide, shallow bowl, combine the rice flour, fine rava, red chili powder, turmeric powder, hing, and salt. Mix the dry ingredients well.
- Add water, one tablespoon at a time, mixing continuously to form a thick, lump-free paste. The consistency should be like a spreadable chutney, thick enough to coat the brinjal slices without dripping off.
Coat the Brinjal Slices
- Drain the brinjal slices from the salted water. Pat each slice completely dry with a clean kitchen towel or paper towels. This step is crucial for a crispy result.
- Take one dry slice at a time and apply the spice paste evenly on both sides, ensuring a uniform coating.
Shallow-Fry the Phodis
- Heat the coconut oil in a wide, heavy-bottomed pan or tawa over medium heat. The oil should be hot but not smoking.
- Carefully place the coated brinjal slices in a single layer, ensuring not to overcrowd the pan. Fry in batches if necessary.
- Fry for about 3-4 minutes on the first side, until the coating is golden brown and crisp.
- Flip the slices gently and fry for another 3-4 minutes on the other side until the brinjal is tender and the coating is crisp all over.
Drain and Serve
- Once cooked, remove the phodis from the pan and place them on a wire rack to drain any excess oil. This helps them stay crispy.
- Serve immediately while hot and crisp as a side dish with rice and dal, or as a standalone evening snack.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Patting the brinjal slices completely dry is the most critical step for a crispy coating that adheres well.
- 2Maintain a consistent medium heat while frying. If the oil is too hot, the coating will burn before the brinjal cooks. If it's not hot enough, the phodis will absorb too much oil.
- 3For extra crispiness, you can do a double coating. Apply the paste, let it sit for a minute, then apply another thin layer before frying.
- 4Gulla Phodi is best enjoyed fresh off the pan. It tends to lose its crispiness as it cools down.
- 5If you don't have gulla, a large, firm regular brinjal (bharta brinjal) is a good substitute.
Adapt it for your goals.
Vegetable Variation
This same recipe can be used with other vegetables like raw banana (plantain), potato, sweet potato, or breadfruit slices.
Spice VariationSpice Variation
Add 1/2 teaspoon of garlic powder or ginger-garlic paste to the spice mix for an extra layer of flavor.
Healthier VersionHealthier Version
For a lower-oil version, arrange the coated slices on a baking sheet lined with parchment paper, spray with a little oil, and bake at 200°C (400°F) for 15-20 minutes, flipping halfway through. You can also use an air fryer.
Why this is on our healthy list.
Rich in Dietary Fiber
Brinjal is an excellent source of dietary fiber, which aids in digestion, promotes satiety, and helps maintain stable blood sugar levels.
Source of Antioxidants
Brinjals contain antioxidants like nasunin, found in their skin, which helps protect cells from damage caused by free radicals.
Provides Energy
The coating made from rice flour and semolina provides carbohydrates, which are the body's primary source of energy, making this a satisfying snack.
Frequently asked questions
Gulla is a special variety of green brinjal, typically round and with some thorns, native to the Udupi region of Karnataka. It has a unique flavor and texture, and even has a Geographical Indication (GI) tag.