Authentic Himachali Patrodu with Pahadi Ghee and Mint Chutney
Fragrant colocasia leaves layered with a spiced chickpea flour paste, rolled, steamed, and pan-fried to crispy perfection. Served warm with a dollop of traditional ghee and tangy mint chutney for an unforgettable hill-state flavor.
55min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
In a mixing bowl, combine gram flour, rice flour, ginger-garlic paste, red chili powder, turmeric, coriander powder, ajwain, tamarind pulp, and salt.
2
Gradually add water to make a thick, smooth paste that resembles the consistency of cake batter.
3
Place the largest colocasia leaf flat on a clean surface with the vein side facing up.
4
Apply an even layer of the besan paste over the leaf using your fingers or a brush.
5
Place another leaf on top in the opposite direction and spread the paste again. Repeat for 3 to 4 leaves to form a stack.
6
Fold the edges of the leaves inward tightly and roll them up firmly into a log, sealing the ends with a little extra batter.
7
Place the rolled logs in a steamer basket and steam over boiling water for 20 minutes until the leaves and outer coating are fully cooked.
8
Remove from the steamer, let them cool slightly, and slice the logs into neat, thick roundels.
9
Heat pahadi ghee in a skillet over medium heat and shallow-fry the slices until both sides turn golden brown and crispy.
10
Serve hot immediately, accompanied by fresh pahadi mint chutney and an extra drizzle of warm ghee.
Ingredients
8-10 fresh colocasia leaves (arbi patta), washed and veins trimmed
1.5 cups gram flour (besan)
2 tablespoons rice flour
1 tablespoon tamarind pulp
1 teaspoon ginger-garlic paste
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon ajwain (carom seeds)
Salt to taste
Water as needed for thick batter
2 tablespoons pahadi ghee for shallow frying
Fresh mint chutney for serving
*This AI-generated recipe may contain inaccuracies.