Authentic Himachali Patrodu with Pahadi Mint Chutney
Tender colocasia leaves rolled with a spiced gram flour paste, gently steamed, and shallow fried until crisp. Paired with a vibrant wild mint and walnut chutney, this traditional hill delicacy offers a delightful earthy crunch.
55min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
In a large bowl, whisk together besan, rice flour, ginger-garlic paste, red chilli powder, turmeric, ajwain, tamarind pulp, jaggery, and salt with a little water to form a thick, smooth paste.
2
Lay the largest colocasia leaf flat on a clean surface, underside up. Spread a thin, even layer of the besan paste over it.
3
Place a second leaf slightly overlapping the first, apply paste again, and repeat for 3-4 leaves to form a stack.
4
Fold in the edges tightly from the sides and roll the leaves firmly into a tight 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. Let them cool completely.
6
Slice the cooled rolls into half-inch thick rounds.
7
Heat mustard oil in a heavy-bottomed pan and shallow fry the slices on medium heat until golden brown and crispy on both sides.
8
For the chutney, grind mint leaves, garlic, green chillies, roasted walnuts, lemon juice, and salt together into a smooth paste without adding extra water.
9
Serve hot, crispy patrodu immediately alongside the freshly ground Pahadi mint chutney.
Ingredients
8 large tender colocasia (arbi) leaves, washed and veins trimmed
1.5 cups besan (gram flour)
2 tbsp rice flour for crispiness
1 tsp ginger-garlic paste
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp ajwain (carom seeds)
2 tbsp tamarind pulp
1.5 tsp jaggery powder
Salt to taste
Mustard oil for shallow frying
1 cup fresh wild mint leaves
2 cloves garlic
2 green chillies
1 tbsp roasted walnuts
1/2 lemon, juiced
*This AI-generated recipe may contain inaccuracies.