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Pathrode

The dish is made from colocasia leaves that have been smeared with a masala paste, steamed and then shallow fried.
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Prep Time 40 minutes
Course Snack
Cuisine Indian
Servings 4

Ingredients
  

Version one:

Ingredients:

  • 5 Arbi Taro Leaves

Masala/Spice Paste:

  • 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
  • Optional Ingredients:
  • 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

Seasoning or Tempering: Dry Roast

  • 1/4 teaspoon Mustard Seeds dry roasted
  • 1 teaspoon Sesame dry roasted
  • 1 Tablespoon grated coconut fresh or frozen
  • 1 sprig Curry leaves

Version  Two

SOUTH INDIAN METHOD

Ingredients:

  • 2 cups rice soak for 30 mins
  • 1/4 C Chana dal or Tuvar dal soaked for 1 hour

Spice Powder:

  • 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

Seasoning/Garnish:

  • 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

Instructions
 

Version 1:

  • 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!

Version 2:

  • 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!
Keyword Steamed, no oil, snack,