Authentic Himachali Patrodu with Pahadi Tamarind Chutney
A delightful Himachali delicacy featuring tender colocasia leaves rolled in a spiced gram flour batter, steamed to perfection, and lightly pan-fried. Served warm with a tangy and sweet local tamarind chutney.
55min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
In a mixing bowl, combine gram flour, rice flour, ginger-garlic paste, green chilli paste, turmeric, coriander-cumin powder, red chilli powder, and salt with enough water to form a thick, smooth paste.
2
Lay the largest colocasia leaf flat on a clean surface, veins facing upwards, and apply an even layer of the besan batter over it.
3
Place a slightly smaller leaf on top, apply batter, and repeat for 3 to 4 leaves to build a stack.
4
Fold the edges inward tightly and roll the leaves together firmly into a neat cylindrical log, sealing the ends with extra batter.
5
Place the rolled logs in a steamer and steam over medium-high heat for 20 minutes until the leaves and batter are thoroughly cooked.
6
Allow the logs to cool completely, then slice them into half-inch thick roundels.
7
Heat a tablespoon of mustard oil in a skillet and shallow fry the sliced patrodu until golden brown and crisp on both sides.
8
Prepare the accompaniment by mixing tamarind pulp, jaggery, a pinch of salt, and a splash of water, simmering until slightly thickened.
9
Serve the hot, crispy patrodu immediately alongside the tangy tamarind chutney.
Ingredients
8-10 fresh colocasia (arbi) leaves, cleaned and stems removed
1.5 cups gram flour (besan)
2 tablespoons rice flour
1 teaspoon ginger-garlic paste
1 teaspoon green chilli paste
1 teaspoon turmeric powder
1 tablespoon coriander-cumin powder
1 teaspoon red chilli powder
2 tablespoons tamarind pulp
1 tablespoon jaggery powder
Salt to taste
Mustard oil for shallow frying
Water as needed
*This AI-generated recipe may contain inaccuracies.