Authentic Himachali Patrodu with Pahadi Walnut Chutney
Savor the unique flavors of Himachal Pradesh with these steamed colocasia leaf rolls spiced to perfection. Served alongside a rustic, stone-ground walnut chutney, this traditional delicacy offers an earthy and comforting culinary experience.
70min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Wash the colocasia leaves thoroughly and pat them dry. Carefully trim off the thick fibrous veins from the back of each leaf using a sharp knife.
2
In a large mixing bowl, combine the besan, rice flour, turmeric, red chili powder, coriander powder, ajwain, minced garlic, grated ginger, tamarind pulp, and salt.
3
Gradually add water to the mixture to form a smooth, thick, spreadable batter with no lumps.
4
Lay the largest colocasia leaf flat on a clean surface with the vein side facing up. Spread an even layer of the besan batter over the leaf.
5
Place a second leaf slightly overlapping the first, and apply the batter again. Repeat this for 3 to 4 leaves to form a stack.
6
Fold the edges of the leaves inward tightly, then roll them up firmly from the bottom to top like a log, sealing the ends with a little batter.
7
Place the rolled logs in a steamer basket and steam over medium-high heat for about 20 to 25 minutes until the leaves and batter are fully cooked.
8
Remove from the steamer, let them cool completely, and then slice the logs into thick round discs.
9
Heat a tablespoon of mustard oil in a pan and shallow fry the slices on medium heat until golden brown and crispy on both sides.
10
To make the chutney, grind the walnuts, green chilies, fresh coriander, salt, and a splash of water together in a mortar and pestle or small grinder until coarse.
11
Serve the hot, crispy patrodu immediately alongside the freshly prepared walnut chutney.
Ingredients
8-10 fresh tender colocasia (arbi) leaves
1.5 cups besan (gram flour)
2 tablespoons rice flour
1 tablespoon tamarind pulp
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 tablespoon coriander powder
1 teaspoon ajwain (carom seeds)
3 cloves garlic, minced
1-inch piece ginger, grated
Salt to taste
Mustard oil for shallow frying
1/2 cup shelled walnuts
2 green chilies
A small bunch of fresh coriander leaves
Water as required
*This AI-generated recipe may contain inaccuracies.