Authentic Himachali Patrodu with Pahadi Mustard Chutney
Tender colocasia leaves layered with a spiced chickpea flour paste, rolled, steamed, and pan-fried to crispy perfection. Served alongside a pungent mountain-style mustard chutney, this traditional Pahadi delicacy offers an explosion of rustic textures and bold Himalayan flavors.
70min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
In a large bowl, mix besan, rice flour, ginger-garlic paste, red chilli powder, turmeric, coriander, ajwain, tamarind pulp, salt, and a little water to form a thick, spreadable paste.
2
Lay the largest colocasia leaf flat on a clean surface with the vein side facing up. Spread an even, thin layer of the besan batter over the leaf.
3
Place a second leaf slightly overlapping the first, and apply the batter again. Repeat for 3 to 4 leaves.
4
Fold the side edges of the leaves inward tightly, then roll them up firmly from the bottom to top like a log, sealing the edges with leftover batter.
5
Place the rolls in a steamer and steam over medium heat for 20 to 25 minutes until the leaves and batter are thoroughly cooked.
6
Remove from the steamer, let them cool completely, and slice the rolls into neat round discs.
7
Heat mustard oil in a pan and shallow fry the slices until golden brown and crispy on both sides.
8
For the chutney, grind mustard seeds, green chillies, garlic, salt, and a splash of lemon juice into a smooth paste.
9
Serve hot, crispy patrodu immediately accompanied by the freshly prepared mustard 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 tablespoon ginger-garlic paste
1 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon ajwain (carom seeds)
2 tablespoons tamarind pulp
Salt to taste
Mustard oil for shallow frying
2 tablespoons black mustard seeds for chutney
2 green chillies
1 small clove garlic
Fresh lemon juice
*This AI-generated recipe may contain inaccuracies.