Enjoy ‘Patode’, Uttarakhand’s favourite tea-time snack अरबी के पत्तों के लाज़वाब पतोड़े

Enjoy ‘Patode’, Uttarakhand’s favourite tea-time snack अरबी के पत्तों के लाज़वाब पतोड़े


‘Patode’, a special snack made of ‘Arbi’ leaves (Colocassia leaves, also known as Elephant Ears leaves), is very popular in Uttarakhand. Meeta Shah gives you all the information that you to need to make delicious ‘Patode’. Do try it once… 



INGREDIENTS

‘Arbi’ leaves (grape leaves or other edible leaves can also be used if you want to be a bit adventurous)

(For paste)

3/4 cup gram flour 

1/2 tsp mango powder (amchoor powder)

6-7 finely chopped green chillies or as per taste

1/2 tsp salt

(Mix all the ingredients with water to make a thick paste)


patode recipe
METHOD

Take the ‘Arbi’ leaves and wash them properly

Spread the paste on a leaf cover and with another leaf spread the paste before placing it over the first leaf

Similarly, take the third leaf, spread the paste on it also and place it over the first two leaves

Now roll tightly the three leaves placed one over another


patode recipe2
patode recipe3

Grease a plate with holes in it

Place all the rolls on the greased plate and steam it for 30 minutes

Keep aside the rolls for 10 to 15 minutes till it cools down

Now cut it into 1-inch pieces

Then heat 3 tbs oil in a pan

Temper with green chillies, curry leaves, asafoetida and jakhiya (a kind of Himalayan herb)

Add the pieces or ‘Patode’ to tempering and add 1 tsp sugar.

Mix it gently and cook for 4-5 minutes

Tasty ‘Patode’ are now ready to serve

patode recipe4
patode recipe5


meeta shah
Meeta Shah, who hails from Nainital and now resides in Noida, has been keeping traditions and culture of Uttarakhand alive. She has been experimenting with Uttarakhand’s traditional and other dishes.

Write to us at Uttarakhandpanorama@gmail.com

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5 Comments

  1. samod August 04, at 05:28

    Its very similar to Aalu-wadi that Maharashtrians and Gujaratis also make.

    Reply
  2. Raman August 07, at 10:22

    The leaves used are those of 'gagle' similar to arbi. Arbi leaves leave an itchy sensation in the throat.

    Reply
  3. shasjikala JV August 08, at 17:43

    Actually in karnataka regions around mangalore, chickmagalur and coorg also has the same dish and it is called as patrode and it is an ancient recipe of these regions from our great grandmother's time.

    Reply
    • Uttarakhand Panorama August 09, at 06:28

      Ya, this recipe is made in different parts of India in their own distinct ways, and have distinct names. Thanks for your comment. Do keep visiting the website.

      Reply

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