Authentic Himachali Patrodu with Pahadi Ghee and Warm Walnut Chutney
Fragrant colocasia leaves layered with a spiced chickpea flour paste, gently steamed and pan-crisped. Drizzled with pure Pahadi ghee and paired with a rich, roasted walnut chutney.
55min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
In a mixing bowl, combine besan, tamarind pulp, jaggery, red chili powder, coriander powder, turmeric, ajwain, minced garlic, grated ginger, and salt with enough water to make a thick, smooth paste.
2
Lay the largest colocasia leaf flat on a board with the vein side facing up. Spread a thin layer of the besan paste evenly across the leaf.
3
Place a second leaf slightly overlapping the first, apply paste again, and repeat for 3 to 4 leaves to form a tight stack.
4
Fold the edges inward tightly and roll the stack firmly into a cylinder, sealing the ends with extra batter.
5
Place the rolls in a steamer and steam over medium-high heat for 20 minutes until the leaves and batter are fully cooked.
6
Remove from the steamer, let them cool slightly, and slice the rolls into neat half-inch thick rounds.
7
Heat 2 tablespoons of Pahadi ghee in a wide pan and shallow-fry the slices until golden brown and crispy on both sides.
8
For the walnut chutney, dry roast the walnuts and dry red chillies, then grind them coarsely with garlic, a pinch of salt, and a splash of water.
9
Serve the hot, crispy patrodu drizzled with the remaining warm Pahadi ghee alongside the freshly prepared walnut chutney.
Ingredients
8 large fresh colocasia (arbi) leaves, washed and de-veined
1.5 cups besan (chickpea flour)
2 tablespoons tamarind pulp
1 tablespoon jaggery powder
1 teaspoon Kashmiri red chili powder
1 teaspoon coriander powder
0.5 teaspoon turmeric powder
1 teaspoon ajwain (carom seeds)
2 cloves garlic, finely minced
1 inch ginger, grated
Salt to taste
3 tablespoons pure Pahadi ghee
0.5 cup shelled walnuts
2 dry red chillies
4 cloves garlic for chutney
Water as needed
*This AI-generated recipe may contain inaccuracies.