Authentic Himachali Patrodu with Pahadi Walnut Chutney and Ghee

Name: Authentic Himachali Patrodu with Pahadi Walnut Chutney and Ghee
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: Himachali
Ingredients: 8 large tender colocasia (arbi) leaves, washed and veins trimmed; 1.5 cups besan (gram flour); 2 tablespoons rice flour; 1 tablespoon tamarind pulp; 1 tablespoon jaggery powder; 1 teaspoon ajwain (carom seeds); 1 teaspoon turmeric powder; 1.5 teaspoons red chili powder; 1 teaspoon garam masala; 1 tablespoon ginger-garlic paste; Salt to taste; Mustard oil for pan-frying; 1/2 cup shelled walnuts; 2 green chilies; 3 cloves garlic; A small bunch of fresh coriander leaves; 2 tablespoons pure Pahadi ghee

Tender colocasia leaves layered with a spiced chickpea flour paste, rolled, steamed, and pan-fried to golden perfection. Served alongside a rustic, stone-ground walnut chutney for an unforgettable Himalayan culinary experience.

Photo by Harish .P on Pexels

55min Total Time

4 Servings

Himachali Cuisine

Recipe

In a large mixing bowl, combine besan, rice flour, tamarind pulp, jaggery, ajwain, turmeric, red chili powder, garam masala, ginger-garlic paste, and salt with a little water to form a thick, smooth, spreadable batter.

Lay the largest colocasia leaf flat on a clean surface, underside facing up. Spread a thin, even layer of the besan batter all over the leaf.

Place a second leaf slightly overlapping the first and apply batter again. Repeat for 3-4 leaves in a stack.

Fold the edges of the leaves inward tightly and roll them up firmly from top to bottom into a cylindrical log, sealing the ends with extra batter.

Place the rolls in a steamer basket and steam over medium-high heat for 20 minutes until the leaves and batter are completely cooked through. Remove and let them cool down completely.

Slice the cooled rolls into half-inch thick circular discs.

To make the chutney, grind walnuts, green chilies, garlic, fresh coriander leaves, and salt together using a mortar and pestle or a small grinder until coarse, then mix in a spoonful of Pahadi ghee.

Heat mustard oil in a wide skillet, shallow-fry the sliced patrodu discs on medium heat until both sides are delightfully crisp and golden brown.

Serve the hot, crispy patrodu immediately with the freshly prepared walnut chutney and a drizzle of warm Pahadi ghee.

Ingredients

8 large tender colocasia (arbi) leaves, washed and veins trimmed

1.5 cups besan (gram flour)

2 tablespoons rice flour

1 tablespoon tamarind pulp

1 tablespoon jaggery powder

1 teaspoon ajwain (carom seeds)

1 teaspoon turmeric powder

1.5 teaspoons red chili powder

1 teaspoon garam masala

1 tablespoon ginger-garlic paste

Salt to taste

Mustard oil for pan-frying

1/2 cup shelled walnuts

2 green chilies

3 cloves garlic

A small bunch of fresh coriander leaves

2 tablespoons pure Pahadi ghee

*This AI-generated recipe may contain inaccuracies.