Pathrode
The dish is made from colocasia leaves that have been smeared with a masala paste, steamed and then shallow fried.
Notes
Patra Recipe
Version one:
Ingredients:
- 5 Arbi (Taro) Leaves
- 1/4 cup Gram Flour (Besan)
- 2 tablespoons Rice Flour
- 5 teaspoons Red Chilli Powder
- 1/4 teaspoon Turmeric Powder
- 1/2 teaspoon Coriander Powder
- 1/2 teaspoon Cumin Powder
- 1/2 teaspoon Salt
- 1 teaspoon, ginger, finely diced
- 1 teaspoon, green chilies, finely diced
- 2 teaspoons Tamarind pulp or lime juice
- 1 tablespoon Date Pasete
- 1/4 teaspoon Eno, (optional)
- Water, as required
- 1 tablespoon Coriander leaves, finely chopped
- 1/4 teaspoon Mustard Seeds, dry roasted
- 1 teaspoon Sesame, dry roasted
- 1 Tablespoon grated coconut, fresh or frozen
- 1 sprig Curry leaves
- Combine all the ingredients for the masala paste with a few tablespoons of water at a time until smooth consistency is achieved. It should have a spicy, tangy, and sweet flavor. Set aside.
- Take washed Patra leaves with vein side facing upwards and remove the vein using a sharp knife. If using collard greens divide the leaf into two. Repeat this process for all the leaves.
- Apply a thin layer of the masala paste and spread evenly on the underside of the leaf. Repeat this in layers and place leaves one on top of the other.
- Fold the leaves about an inch or so from each side. Roll the leaves tightly applying a little paste as necessary with each fold. Finally secure the end with a little paste and set aside on a steamer platter.
- In a steamer, place this roll on a steamer platter and steam for 20 mins. Allow to cool completely in the steamer.
- When completely cooled, slice into 1/2 inch slices.
- Season with dry roasted seasoning and serve hot!
- 2 cups rice, soak for 30 mins
- 1/4 C Chana dal or Tuvar dal soaked for 1 hour
- 1 Tablespoon Urad dal, dry roast
- 1/2 teaspoon Methi seeds, dry roast
- 4-6 Dry Red chilies
- 2 teaspoons Jeera
- 2 teaspoons Coriander seeds
- 2 Tablespoons Tamarind
- 1/4 teaspoon Turmeric
- 2 sprigs Curry leaves
- 4-6 Dates or sweetener of your choice
- 1/4 Cup fresh Coconut
- Salt
- 1/2 teaspoon mustard seeds, dry roasted
- 2 dried red chilies, dry roasted
- 1 sprig curry leaves, dry roasted
- 1-2 Tablespoons Fresh grated coconut (or grated frozen coconut)
- Make a paste and apply alternately on underside of each leaf, making a layer of 3 leaves each.
- Fold edges and roll
- Steam for 20 mins
- Season with dry roasted mustard, coconut, red chilies, curry leaves
- Serve with a toothpick as an appetizer!
Comments are closed.
