Authentic Himachali Patrodu with Pahadi Ghee and Sweet Chutney

Name: Authentic Himachali Patrodu with Pahadi Ghee and Sweet Chutney
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: Himachali
Ingredients: 8-10 fresh tender colocasia (arbi) leaves, washed and veins trimmed; 1.5 cups gram flour (besan); 2 tablespoons rice flour for crispiness; 1 tablespoon ginger-garlic paste; 1 teaspoon red chili powder; 1 teaspoon coriander powder; 1/2 teaspoon turmeric powder; 1 teaspoon carom seeds (ajwain); 2 tablespoons tamarind pulp; 1.5 teaspoons salt or to taste; Water as needed for thick batter; 3 tablespoons Pahadi ghee or mustard oil for shallow frying

Fragrant colocasia leaves layered with a spiced chickpea flour paste, rolled, steamed, and pan-fried to crispy perfection. Served hot with a generous drizzle of golden desi ghee and tangy tamarind chutney.

Photo by Jack Baghel on Pexels

55min Total Time

4 Servings

Himachali Cuisine

Recipe

In a large mixing bowl, combine gram flour, rice flour, ginger-garlic paste, red chili powder, coriander powder, turmeric powder, carom seeds, tamarind pulp, and salt.

Gradually add water to the mixture to form a thick, smooth, spreadable paste without lumps.

Place the largest colocasia leaf flat on a clean surface with the dark green side facing down and veins pointing upwards.

Apply an even layer of the besan paste across the entire surface of the leaf using your fingers or a spatula.

Place a second leaf slightly overlapping the first, apply the paste again, and repeat for 3 to 4 leaves to form a neat stack.

Fold the side edges of the leaves inward by about an inch, then tightly roll the stack from top to bottom into a firm cylinder, sealing the ends with a little extra batter.

Place the rolled cylinders into a steamer basket and steam over medium-high heat for 20 minutes until the leaves and batter are thoroughly cooked.

Remove from the steamer, allow them to cool completely, and then slice the rolls crosswise into half-inch thick circular discs.

Heat Pahadi ghee in a heavy-bottomed skillet over medium flame and shallow fry the sliced patrodu discs until golden brown and crispy on both sides.

Serve hot immediately paired with a warm cup of local herbal tea or alongside a sweet tamarind dipping chutney.

Ingredients

8-10 fresh tender colocasia (arbi) leaves, washed and veins trimmed

1.5 cups gram flour (besan)

2 tablespoons rice flour for crispiness

1 tablespoon ginger-garlic paste

1 teaspoon red chili powder

1 teaspoon coriander powder

1/2 teaspoon turmeric powder

1 teaspoon carom seeds (ajwain)

2 tablespoons tamarind pulp

1.5 teaspoons salt or to taste

Water as needed for thick batter

3 tablespoons Pahadi ghee or mustard oil for shallow frying

*This AI-generated recipe may contain inaccuracies.