Authentic Himachali Patrodu with Tamarind Chutney
Relished in the hills, these steamed colocasia leaf rolls are layered with a spiced chickpea flour paste and tempered to perfection. Paired with tangy tamarind chutney, it offers a deeply satisfying taste of traditional Himachali heritage.
70min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
In a mixing bowl, combine besan, rice flour, ginger-garlic paste, red chilli powder, turmeric, ajwain, salt, and a little water to form a thick, spreadable paste.
2
Lay the largest colocasia leaf flat on a board with the vein side facing up. Spread an even layer of the besan paste over it.
3
Place another leaf on top, slightly overlapping, and repeat the process of spreading the paste until 3-4 leaves are stacked.
4
Tightly fold the edges inward and roll the leaves into a tight cylindrical log, sealing the ends with more paste.
5
Steam the rolled logs in a steamer or pressure cooker without weight for about 20 to 25 minutes until fully cooked.
6
Allow the logs to cool completely, then slice them into roundels of about half-inch thickness.
7
Heat a tablespoon of mustard oil in a pan, shallow fry the slices until crispy and golden brown on both sides.
8
Serve hot alongside sweet and tangy tamarind chutney.
Ingredients
8-10 large tender colocasia (arbi) leaves, washed and veins trimmed
1.5 cups besan (gram flour)
2 tbsp rice flour
1 tbsp tamarind pulp
1 tsp ginger-garlic paste
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp ajwain (carom seeds)
1 tbsp jaggery powder
Salt to taste
Mustard oil for tempering
Water as needed
*This AI-generated recipe may contain inaccuracies.