Authentic Himachali Patrodu with Pahadi Ghee

Name: Authentic Himachali Patrodu with Pahadi Ghee
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: Himachali
Ingredients: 8 large fresh colocasia (arbi) leaves, washed and veins trimmed; 1.5 cups besan (gram flour); 2 tablespoons rice flour for crispiness; 1 teaspoon ginger-garlic paste; 1 teaspoon green chilli paste; 1 teaspoon cumin seeds; 1 teaspoon coriander powder; 1/2 teaspoon turmeric powder; 1 teaspoon dry mango powder (amchur) for tanginess; 1 teaspoon red chilli powder; Salt to taste; Tamarind pulp (2 tablespoons); 3 tablespoons pure Pahadi ghee for shallow frying; Water as needed for thick paste

Fragrant colocasia leaves rolled with a spiced gram flour paste, steamed to tender perfection, and lightly pan-fried in rich mountain ghee. Enjoy this traditional Himachali delicacy with a dollop of warm ghee.

Photo by The Vanity Photography Co. on Pexels

55min Total Time

4 Servings

Himachali Cuisine

Recipe

In a large mixing bowl, combine besan, rice flour, cumin seeds, coriander powder, turmeric, red chilli powder, amchur, ginger-garlic paste, green chilli paste, salt, and tamarind pulp.

Add water gradually to make a smooth, thick batter that resembles the consistency of spreading paste.

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

Spread an even, thin layer of the besan paste across the entire leaf surface.

Place a second leaf slightly overlapping the first, and apply another layer of paste. Repeat for 3 to 4 leaves.

Fold the left and right edges of the leaves inward, then tightly roll them from the base to the tip into a compact log, sealing the ends with extra batter.

Place the rolls in a steamer basket and steam over medium-high heat for 20 to 25 minutes until the leaves and batter are completely cooked through.

Remove from the steamer, let them cool slightly, and slice the logs into neat 1/2-inch thick round discs.

Heat pure Pahadi ghee in a heavy-bottomed pan over medium heat and shallow-fry the slices until both sides turn golden brown and crisp.

Serve hot drizzled with extra melted Pahadi ghee alongside a warm local chutney.

Ingredients

8 large fresh colocasia (arbi) leaves, washed and veins trimmed

1.5 cups besan (gram flour)

2 tablespoons rice flour for crispiness

1 teaspoon ginger-garlic paste

1 teaspoon green chilli paste

1 teaspoon cumin seeds

1 teaspoon coriander powder

1/2 teaspoon turmeric powder

1 teaspoon dry mango powder (amchur) for tanginess

1 teaspoon red chilli powder

Salt to taste

Tamarind pulp (2 tablespoons)

3 tablespoons pure Pahadi ghee for shallow frying

Water as needed for thick paste

*This AI-generated recipe may contain inaccuracies.