In the monsoon, colocasia (arbi) leaves grow wild along Himachali fields, and patrode is how they are eaten. The leaves are layered with a spiced, tangy besan paste, rolled tight, steamed, sliced and then crisped in mustard oil.
A favourite tea-time snack in Mandi and Kangra.
Recipe card
Himachali Patrode (Colocasia Leaf Rolls)
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Makes
- 4 servings
- Diet
- Vegetarian
Ingredients
Method
- Make the paste
Mix the besan, rice flour, tamarind, jaggery, spices and salt with water into a thick, spreadable paste.
- Layer the leaves
Lay one leaf vein-side up, spread a thin layer of paste over it, place the next leaf on top (pointing the other way) and spread again. Repeat with 3–4 leaves.
- Roll and steam
Fold in the sides and roll up tightly. Steam the rolls for 25–30 minutes, until a knife comes out clean. Cool completely.
- Slice and fry
Cut into ½-inch slices and shallow-fry in mustard oil until crisp on both sides.
Tips from our kitchen
- Use the tamarind — it stops the colocasia from making your throat itch.
- Steamed rolls keep in the fridge for 2 days; fry just before serving.
