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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
Servings: 4
Course: Snack
Cuisine: Indian
Ingredients Method

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

Method
 

Version 1:
  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.
  2. 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.
  3. 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.
  4. 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.
  5. In a steamer, place this roll on a steamer platter and steam for 20 mins. Allow to cool completely in the steamer.
  6. When completely cooled, slice into 1/2 inch slices.
  7. Season with dry roasted seasoning and serve hot!
Version 2:
  1. Make a paste and apply alternately on underside of each leaf, making a layer of 3 leaves each.
  2. Fold edges and roll
  3. Steam for 20 mins
  4. Season with dry roasted mustard, coconut, red chilies, curry leaves
  5. Serve with a toothpick as an appetizer!