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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.
Prepare the Brinjal
Create the Spice Paste
Coat the Brinjal Slices
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.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 103.11 calories per serving with 2.34g of protein, it's a beginner-friendly recipe perfect for snack or side.
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Shallow-Fry the Phodis
Drain and Serve
This same recipe can be used with other vegetables like raw banana (plantain), potato, sweet potato, or breadfruit slices.
Add 1/2 teaspoon of garlic powder or ginger-garlic paste to the spice mix for an extra layer of flavor.
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.
Brinjal is an excellent source of dietary fiber, which aids in digestion, promotes satiety, and helps maintain stable blood sugar levels.
Brinjals contain antioxidants like nasunin, found in their skin, which helps protect cells from damage caused by free radicals.
The coating made from rice flour and semolina provides carbohydrates, which are the body's primary source of energy, making this a satisfying snack.
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.
The key to crispy phodis is to ensure the brinjal slices are patted completely dry before applying the paste, the paste is thick, and the oil is at the right medium-hot temperature. Also, serve them immediately after frying.
Yes. The recipe is naturally gluten-free as it uses rice flour and rava (semolina). To make it fully gluten-free, ensure you use a certified gluten-free hing (asafoetida), as some commercial varieties are mixed with wheat flour.
Gulla Phodi is a snack that is shallow-fried, so it should be consumed in moderation. However, brinjal itself is low in calories and a good source of fiber and antioxidants. Using coconut oil and shallow-frying instead of deep-frying makes it a relatively better choice compared to many other fried snacks.
One serving of Gulla Phodi (approximately 4 pieces) contains around 110-130 calories. This is an estimate and can vary based on the amount of oil absorbed during frying.
It is not recommended. The salt in the paste will draw out moisture from the brinjal, making the coating watery and resulting in soggy phodis. It's best to coat the slices just before you are ready to fry them.
This recipe goes great with these complete meals
A warm, savory breakfast dish made from roasted semolina and simple spices. This quick, comforting, and classic South Indian tiffin item is soft, fluffy, and ready in under 30 minutes.
A fiery and tangy Mangalorean crab curry made with a freshly ground coconut and roasted spice masala. This coastal Karnataka specialty bursts with flavor and is best enjoyed with steamed rice or neer dosa.
A classic Mangalorean curry featuring earthy mushrooms in a rich, tangy gravy made from roasted spices and fresh coconut. This flavorful dish, known as 'Anabe Gashi', pairs perfectly with steamed rice or neer dosa for a comforting South Indian meal.
A traditional Konkani curry made with tender raw jackfruit simmered in a fragrant, tangy coconut masala. This authentic dish from the Mangalorean coast offers a unique blend of sweet, sour, and spicy flavors, perfect with steamed rice.
