Authentic Himachali Patrodu with Pahadi Mint Chutney and Ghee
Fragrant colocasia leaves layered with a spiced chickpea flour paste, rolled, steamed, and pan-fried to crispy perfection. Served warm with a tangy local mint chutney and pure desi ghee.
55min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
In a mixing bowl, combine gram flour, rice flour, ginger-garlic paste, tamarind pulp, red chili powder, turmeric, coriander powder, ajwain, and salt with enough water to make a thick, spreadable batter.
2
Lay the largest colocasia leaf flat on a clean surface with the vein side facing up.
3
Spread an even, thin layer of the prepared batter across the leaf.
4
Place a second leaf slightly overlapping the first, apply more batter, and roll them tightly together into a cylindrical log, tucking in the edges.
5
Repeat the process for the remaining leaves to make multiple logs.
6
Place the logs in a steamer basket and steam over medium-high heat for 20 minutes until the leaves and batter are completely cooked.
7
Remove from the steamer, let them cool slightly, and slice the logs into neat, round pinwheels.
8
Heat pahadi ghee in a skillet and shallow-fry the pinwheels on medium heat until both sides turn crisp and golden brown.
9
For the chutney, blend fresh mint leaves, green chilies, raw mango, black salt, and a splash of water into a smooth paste.
10
Serve the hot, crispy patrodu immediately alongside the freshly ground mint chutney and an extra drizzle of melted ghee.
Ingredients
8 large fresh colocasia (arbi) leaves, washed and veins trimmed
1.5 cups gram flour (besan)
2 tablespoons rice flour
1 tablespoon tamarind pulp
1 tablespoon ginger-garlic paste
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon ajwain (carom seeds)
Salt to taste
Water as needed
2 tablespoons pahadi ghee for pan-frying
1 cup fresh mint leaves
2 green chilies
1 small piece of raw mango or lemon juice
A pinch of black salt
*This AI-generated recipe may contain inaccuracies.