Authentic Himachali Paturu with Warm Sidu
Paturu is a traditional Himachali delicacy made from colocasia leaves layered with a spiced chickpea flour paste, rolled, steamed, and pan-fried. Served alongside fluffy, yeast-fermented Sidu, it offers a comforting taste of the mountains.
70min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Wash the colocasia leaves thoroughly and pat dry. Carefully trim off the thick fibrous veins from the back of each leaf using a knife.
2
In a mixing bowl, combine besan, rice flour, ginger-garlic paste, green chilli paste, ajwain, turmeric powder, red chilli powder, tamarind pulp, and salt with a little water to form a thick, smooth paste.
3
Lay the largest colocasia leaf flat on a clean surface, underside facing up. Spread an even, thin layer of the besan paste all over the leaf.
4
Place a second leaf slightly overlapping the first and apply the paste again. Repeat for 3 to 4 leaves to form a neat stack.
5
Fold the edges of the leaves inward tightly and roll them up firmly into a compact cylindrical log, sealing the ends with extra batter.
6
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 completely cooked.
7
Remove from the steamer, let them cool slightly, and slice the logs crosswise into neat 1-inch thick pinwheels.
8
Heat mustard oil in a skillet over medium heat and shallow-fry the pinwheels until golden brown and crispy on both sides.
9
Serve hot and crispy Paturu alongside freshly steamed, warm Himachali Sidu.
Ingredients
8 large colocasia (arbi) leaves
1.5 cups besan (gram flour)
2 tablespoons rice flour
1 tablespoon ginger-garlic paste
1 teaspoon green chilli paste
1 teaspoon ajwain (carom seeds)
1 teaspoon turmeric powder
1 teaspoon red chilli powder
1 tablespoon tamarind pulp
Salt to taste
Mustard oil for shallow frying
4 warm Himachali Sidu breads
*This AI-generated recipe may contain inaccuracies.