Authentic Himachali Patrodu with Pahadi Ghee and Walnut Chutney
Savor the earthy flavors of Himachal Pradesh with these steamed colocasia leaves spiced to perfection. Served warm with aromatic desi ghee and crunchy walnut chutney for a truly authentic taste of the mountains.
70min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
In a large bowl, mix the besan, rice flour, ginger-garlic paste, red chili powder, turmeric, coriander powder, ajwain, tamarind pulp, and salt with a little water to form a thick, smooth paste.
2
Lay the largest colocasia leaf flat on a clean surface, underside facing up, and apply an even layer of the besan batter over it.
3
Place a second leaf slightly overlapping the first, apply batter again, and repeat for 3-4 leaves. Fold the edges inward and roll tightly into a log.
4
Steam the rolled logs in a steamer for about 25-30 minutes until the leaves and batter are thoroughly cooked. Let them cool slightly, then slice into rounds.
5
Heat Pahadi ghee in a pan and shallow fry the sliced patrodu until crisp and golden brown on both sides.
6
For the chutney, blend the walnuts, green chilies, fresh coriander leaves, a dash of water, and salt into a coarse paste.
7
Serve the hot, crispy patrodu drizzled with extra melted ghee alongside the fresh Pahadi walnut chutney.
Ingredients
8-10 fresh colocasia (arbi) leaves, washed and de-veined
1.5 cups bengal gram flour (besan)
2 tablespoons rice flour
1 tablespoon ginger-garlic paste
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon ajwain (carom seeds)
2 tablespoons tamarind pulp
Salt to taste
3 tablespoons pure Pahadi ghee
1/2 cup shelled walnuts
2 green chilies
A small bunch of fresh coriander leaves
*This AI-generated recipe may contain inaccuracies.