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Patrode, also known as Alu Vadi or Pathrode, is a traditional snack or side dish from the western coast of India, particularly popular in the states of Maharashtra, Gujarat, and Karnataka. It is made using colocasia leaves (also known as taro leaves) that are stuffed with a flavorful mixture, steamed or shallow-fried, and then served hot.
To prepare Patrodde, the colocasia leaves are thoroughly washed and dried. The central vein of each leaf is removed to make it easier to roll. For the stuffing, a mixture is prepared using a combination of soaked rice, chana dal (split Bengal gram), grated coconut, tamarind pulp, jaggery (unrefined sugar), ginger, green chilies, and a blend of spices including turmeric, red chili powder, coriander powder, and cumin powder. All these ingredients are ground into a coarse paste.
The colocasia leaves are then spread out, and a generous amount of the stuffing is evenly applied over each leaf. The leaves are carefully rolled, securing the stuffing inside. These rolls are then either steamed or shallow-fried until they are cooked and tender. Steaming generally takes around 30-40 minutes, while shallow-frying results in a crispy texture on the outside.
Once cooked, Patrodde can be sliced into bite-sized pieces and served as an appetizer or snack. It is often enjoyed with a side of chutney or yogurt. The dish offers a delightful combination of flavors, with the earthiness of colocasia leaves, the spiciness of the stuffing, and the subtle sweetness from jaggery.
Patrode is not only delicious but also nutritious. Taro leaves are a good source of dietary fiber, vitamins, and minerals. The dish showcases the diverse culinary traditions of India and is a favorite among those who appreciate the unique flavors and textures of regional cuisine. I will guide you through the step-by-step process of making patrodde.
Ingredients Of Patrode:
- 8-10 colocasia leaves
- 1 cup besan (gram flour)
- 2 tablespoons rice flour
- 1 tablespoon jaggery, grated
- 1 tablespoon tamarind pulp
- 1 teaspoon ginger paste
- 1 teaspoon green chili paste
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- Salt to taste
- Oil for frying
Step By Step Instructions Of Patrode Recipe:
Step 1: Preparing the Colocasia Leaves
- Take the colocasia leaves and wash them thoroughly to remove any dirt or impurities.
- Cut off the stems and discard them.
- Place the leaves in a large bowl and pour boiling water over them. Let them soak for 10-15 minutes.
- After soaking, drain the water and pat dry the leaves using a clean kitchen towel or paper towels.
Step 2: Making the Patrode Batter
- In a mixing bowl, take besan (gram flour) and rice flour.
- Add grated jaggery, tamarind pulp, ginger paste, green chili paste, red chili powder, turmeric powder, cumin powder, coriander powder, and salt to taste.
- Mix all the ingredients well to form a thick batter.
- Add a little water at a time and whisk the batter until it becomes smooth and lump-free. The consistency should be similar to dosa batter.
Step 3: Assembling the Patrode
- Take one colocasia leaf and place it on a clean surface.
- Spread a thin layer of the prepared batter on the leaf, covering it completely.
- Place another leaf on top of it and repeat the process until you have used all the leaves.
- Roll the leaves tightly to form a cylindrical shape.
- Cut the rolled leaves into 1-inch thick slices. These are the patrodde.
Step 4: Frying the Patrode
- Heat oil in a deep frying pan or kadai over medium heat.
- Once the oil is hot, carefully place the patrode slices into the oil.
- Fry them until they turn golden brown and crispy on both sides.
- Use a slotted spoon to remove the fried patrodde from the oil and transfer them to a plate lined with paper towels to absorb any excess oil.
Step 5: Serving the Patrode
- Patrode can be served hot or at room temperature.
- It can be enjoyed as is or with chutney or tomato ketchup.
- Garnish with freshly chopped coriander leaves for added flavor.
That’s it! Your delicious patrodde is ready to be served. This recipe yields approximately 15-20 slices of patrode, depending on the size of the leaves. Enjoy this flavorful Gujarati snack with your family and friends.
