Authentic Himachali Patrodu with Pahadi Honey
Delight in these steamed colocasia leaves rolled with a spiced gram flour paste, offering a wonderful earthy flavour balanced by a drizzle of sweet mountain honey. A traditional Pahadi teatime delicacy.
55min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
In a mixing bowl, combine besan, rice flour, ginger-garlic paste, green chilli paste, ajwain, turmeric powder, red chilli powder, tamarind pulp, and salt with a little water to form a thick, spreadable paste.
2
Lay the largest colocasia leaf flat on a clean surface, veins facing upwards, and apply an even layer of the besan paste over it.
3
Place a second leaf slightly overlapping the first, apply the paste again, and repeat for 3 to 4 leaves to form a stack.
4
Fold the edges of the leaves inward tightly and roll them up firmly like a Swiss roll, sealing the ends with leftover batter.
5
Place the rolled logs in a steamer basket and steam over medium-high heat for about 20 to 25 minutes until the leaves and batter are fully cooked.
6
Allow the rolls to cool slightly, then slice them into half-inch thick pinwheels.
7
Lightly pan-fry the slices in mustard oil until golden brown and slightly crisp on the edges.
8
Serve warm, drizzled generously with authentic Pahadi honey for a sweet and savory contrast.
Ingredients
8 large tender colocasia (arbi) leaves, washed and stems removed
1.5 cups besan (gram flour)
2 tablespoons rice flour for crispiness
1 tablespoon ginger-garlic paste
1 teaspoon green chilli paste
1 teaspoon ajwain (carom seeds)
1 teaspoon turmeric powder
1.5 teaspoons red chilli powder
1 tablespoon tamarind pulp
Salt to taste
Mustard oil for brushing
2 tablespoons authentic Pahadi honey for drizzling
*This AI-generated recipe may contain inaccuracies.