Authentic Himachali Patrodu with Pahadi Ghee and Warm Tamarind Chutney
Savory colocasia leaves rolled with a spiced gram flour paste, steamed to perfection, and lightly pan-fried in pure desi ghee. Served alongside a zesty tamarind chutney for a comforting mountain delicacy.
55min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Wash the colocasia leaves thoroughly and pat dry. Carefully trim off the thick fibrous veins from the back of each leaf.
2
In a mixing bowl, combine the gram flour, rice flour, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, amchur, and salt with a little water to form a thick, smooth paste.
3
Lay the largest leaf flat on a clean surface with the vein side facing up. Spread an even, thin layer of the besan batter over the leaf.
4
Place a second leaf slightly overlapping the first, apply more batter, and repeat for 3-4 leaves to form a tight stack.
5
Fold the edges inward tightly and roll the stack firmly from top to bottom into a compact cylinder, sealing the ends with the batter.
6
Place the rolls in a steamer and steam on medium-high heat for about 20 minutes until firm and fully cooked. Allow them to cool completely, then slice into thick rounds.
7
Heat Pahadi ghee in a skillet over medium heat. Pan-fry the sliced patrodu rounds until crisp and golden brown on both sides.
8
In a small pan, warm the tamarind pulp with jaggery and a pinch of salt to make a quick dipping sauce, and serve hot with the crispy patrodu.
Ingredients
8-10 fresh colocasia (arbi) leaves
1.5 cups gram flour (besan)
2 tablespoons rice flour
1 teaspoon ginger-garlic paste
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon dry mango powder (amchur)
2 tablespoons tamarind pulp
1 tablespoon jaggery
Salt to taste
3 tablespoons Pahadi ghee
Water as needed
*This AI-generated recipe may contain inaccuracies.