Deep-fried foods are rare in our home. We save it for our favorite konkani delicacies: Jackfruit (Phansa-) Hapol and Spicy Vodi. During our summer holidays in Honavar and Kumta, we kids helped make them. The women would roll the hapol and we would carry them up the rickety stairs to the temporary roof (mandal) made of palm fronds and spread them on the woven mats. As they dried in the blazing sun, the pattern of the mats could be seen on the hapol. (see girls making papad, and here too) For a light snack at any time, deep fry the hapol and serve with freshly grated coconut. Heavenly. A few months ago, one of our friends brought these back from Udupi. May she live long and prosper.
I think the spicy vodi are made with flour, garlic, red pepper and salt. Delicious. Goes very well with dahi-bhaat or even a chilled beer.
Arun Shanbhag 
Oh Yes! The bestest! We picked up emos Phansa Hapol and also Batata hapol on this visit. Perhaps we will wait till spring to fry them outdoors 🙂
Enjoy the reading
🙂
Have a lot to read and cover in your site here..Just came across this pansa-hapol and vadi, and my mouth is watering here. This is the perfect season to enjoy these hapol, with it being so cold outside…Yummmmmmm