Pathrode or patrode is a very famous delicious snack of Himachal Pradesh. Pathrode are made from Arbi ke patte or Colocasia Leaves. This recipe is prepared by using besan or chane ki daal and Colocasia leaves.The leaves are wrapped around a besan and spices, made into tiny cylinders or rolls,steamed and cut into slices which can be deep or shallow fried.
People from western India make a similar dish called Patra. Pathrode or patrode is also familiar by the name of patra vadi ,patra vada Chembilai Palaharam or Patravade in southern part of the country where they use rice instead of besan.
Cooking time: 1 hour
Ingredients: (measuring cup used = 250ml)
- Medium size Colocasia leaves – 24
- Besan -2 cups
- 6 – 8 red chilli (medium size)
- Coriander powder 2 tsp
- Cumin or jeera powder 2 tsp
- Haldi/ turmeric 2 tsp
- Red chilli powder 1 tsp
- Heeng/Asfoedeta 1 pinch
- Salt as per your taste
- Water 2 glasses for steaming leaves and mixing besan paste
- Oil for frying
How to make pathrode
- Take fresh medium size edible leaves. Wash them properly and cut stem stalks.
- Prepare thick batter – take besan in a container add all ingredient mentioned above by adjusting amount of water.
- Now on a clean surface keep a big colocasia leaf upside down. Apply the thick batter all over the leaf. Keep another leaf and again apply paste.Layer with atleast three leaves.
- Now fold the leaves from both sides. Apply the paste again.
- Roll the layered leaves from one side to other side to form a cylindrical shape or rolls
- Place two glasses of water in pressure cooker, boil the water, place idli maker and place rolls over it , steam them for forty five minutes on medium heat.
- Once they are cooked, let them cool, slice the rolls in vertical direction. You can go for shallow fry or deep fry.
– Alocasia and Colocasia leaves are quite similar to each other. Remember rule of thumb, if the leaves point up, the plant is probably an Alocasia; if the leaves point down, it’s probably a Colocasia.
-Only few varieties of Colocasia leaves (Kachaloo) are considered as edible. Even edible varieties of leaves may cause itching in mouth and throat if consumed a raw or half cooked.Unedible varieties may itch. Leaves contain calcium oxalate crystals and other compounds which cause irritation and itching that are rendered harmless by cooking.
– Instead of besan ,we can use 250 gms chana Dal soaked for four to five hours and grinded.
-If the leaves are not cooked properly, they might itch while eating. So do not compromise on cooking time.
-You can cut rolls into slices as per requirement,keep rest in refrigerator and can be used till three to four days.