Patrode/Pathrode Recipe
Patrode/Pathrode is an authentic dish of Himachal Pradesh. Patrode can be served as snacks with tea or can be added into main course. My grandmother belongs to H.P and she used to make patrode for us and i still cherish that taste. She used to taught me how to make patrode. Only because of her i developed interest in cooking. Here i am giving the recipe of patrode. If you will like my recipe then please share and comment. Your feedback and suggestions are valuable.
Ingredients
- 2 Cups Chickpea Flour or Besan
- 8-10 medium size Colocassia Leaves or Arbi Ke Patte
- 1/2 Turmric Powder or Haldi
- ½ tsp Red Chili powder
- ½ tsp Coriander powder
- ½ tsp Garam masala
- 1/2 tsp Cumin Powder or Jeera powder
- 1/2 tsp ajwain or carom seeds
- hing or asafoetida
- 2 tsp Ginger Garlic Paste
- Water for making batter
- Salt, to taste
- 1/2 tsp Amchur or Dry Mango Powder
- Oil for frying
Method
- Select the new leaves(Colocassia Leaves or Arbi Ke Patte), as they taste the better.
- Remove the stem and large veins using a knife and wash them properly, pat dry with cotton clothe and keep aside.
- Take besan or chickpea flour in a bowl and add salt, turmeric powder, red chili powder, garam masala, coriander powder, carom seeds, cumin powder, asafoetida and amchur (amchur is optional but i personally like to add it as it prevent itching in throat from arbi leaves)
- Also, add Ginger Garlic paste.
- Now, add a little water and make a batter. Avoid pouring water at once to make a lump free batter.
- Just add water little by little and keep stirring . The batter should not be very thick nor runny.
- Now take the largest leaf and keep leaf upside down (glossy part facing down) and now spread batter evenly on it. Do not make a thick layer but spread evenly on all over it.
- Put another leaf on top of it in opposite direction and keep doing this for 4 to 5 times.
- If you have big leaves than 4 leaves are sufficient for one patroda.
- Now, fold the ends from both sides.
- Then start rolling them from one end. Keep applying the batter in the inner side while rolling to stick leaves together.
- Repeat steps from 7 to 11 for another patroda. For one patroda you need at least 3 leaves.
- You can make 3 to 4 patrode, but with 8 to 10 leaves you can make 2 to 3 patrode.
- While making last patroda you pour water in a vessel and put it on flame to steam patrode side by side.
- Once you finish with making patrode. Take a steel plate with holes and put it on vessel and put patrode in it.
- Cover with a lid and let it steam for 15 to 20 minutes on high flame.
- In between, you can check weather they steamed properly or not just by piercing using knife.
- Once steamed they will looked like batter steamed and non sticky.
- Now, turn off the flame and allow them cool and come to room temperature.
- After this patrode are ready to cut. Now cut them into round slices using a knife.
- Do not try cutting them while still hot as they might break.
- Now, heat oil in a pan or wok or kadahi and deep fry them for a minute on both sides till crisp and brown.
- Now, put fried patrode on paper sheet to observe extra oil.
- You can serve it with hari chuney or tomato sauce
