Authentic Himachali Patrodu with Pahadi Ghee and Warm Chutney
Delight in these savory, steamed colocasia leaf rolls spiced to perfection and served with aromatic local ghee and tangy chutney. A quintessential Himachali delicacy bursting with rich, earthy mountain flavors.
70min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
In a large mixing bowl, combine besan, rice flour, ginger-garlic paste, green chili paste, turmeric, red chili powder, coriander powder, amchur, ajwain, and salt.
2
Gradually add water to the mixture to form a thick, smooth paste that resembles the consistency of pancake batter.
3
Lay the largest colocasia leaf flat on a clean surface with the vein side facing upwards.
4
Spread an even, thin layer of the prepared besan batter all over the leaf.
5
Place another leaf slightly overlapping the first one, spread batter again, and repeat this process 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 shape, sealing the ends with a little batter.
7
Place the rolled logs in a steamer basket and steam over medium-high heat for about 25 to 30 minutes until fully cooked and firm.
8
Remove the rolls from the steamer and allow them to cool completely before slicing them into round discs.
9
Heat authentic Pahadi ghee in a heavy-bottomed pan over medium heat.
10
Shallow fry the sliced patrodu discs in the hot ghee until both sides turn golden brown and crispy.
11
Serve hot, garnished with fresh coriander, alongside your favorite warm mountain chutney and an extra drizzle of melted ghee.
Ingredients
8-10 tender colocasia (arbi) leaves, washed and veins trimmed
1.5 cups besan (gram flour)
2 tablespoons rice flour for crispiness
1 tablespoon ginger-garlic paste
1 teaspoon green chili paste
1 teaspoon turmeric powder
1.5 teaspoons red chili powder
1 tablespoon coriander powder
1 teaspoon dry mango powder (amchur) or tamarind pulp
1 teaspoon ajwain (carom seeds)
Salt to taste
Water as needed for thick batter
3 tablespoons authentic Pahadi ghee
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.