Authentic Himachali Patrodu with Warm Tamarind Chutney
Tender colocasia leaves layered with a spiced chickpea flour paste, rolled, steamed, and pan-fried to crispy perfection. Enjoy these savory pinwheels with a tangy tamarind chutney for a true taste of the mountains.
55min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
In a large mixing bowl, combine gram flour, rice flour, ginger-garlic paste, green chilli paste, and all dry spices with enough water to form a thick, smooth, spreadable batter.
2
Lay the largest colocasia leaf flat on a clean surface with the vein side facing up. Spread an even, thin layer of the prepared batter over the leaf.
3
Place a second leaf slightly overlapping the first and apply the batter again. Repeat for 3 to 4 leaves to stack them.
4
Fold the side edges of the leaves inward and tightly roll them together from top to bottom into a compact log, sealing the edges with leftover batter.
5
Place the rolled logs in a steamer basket and steam over boiling water for 20 minutes until the leaves and batter are fully cooked.
6
Remove from the steamer, let them cool completely, and slice the logs into round pinwheels.
7
Heat mustard oil in a wide pan, sputter mustard and sesame seeds, then pan-fry the pinwheels on medium heat until golden and crispy on both sides.
8
Serve hot with a side of warm tamarind chutney.
Ingredients
8 large colocasia (arbi) leaves, washed and veins trimmed
1.5 cups gram flour (besan)
2 tablespoons rice flour
1 tablespoon ginger-garlic paste
1 teaspoon green chilli paste
1 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon amchur (dry mango powder)
1 tablespoon tamarind pulp
Salt to taste
Water as needed for batter
2 tablespoons mustard oil for pan-frying
1 teaspoon mustard seeds
1/2 teaspoon sesame seeds
*This AI-generated recipe may contain inaccuracies.