Pathrode | Pathravade | Patra | Colocasia Leaves Rolled Fritters
Thursday, June 25, 2020
Pathrode or Pathravade or Patra is vegetarian dish from India. It is made from Colocasia leaves (chevu in Tulu, taro, kesuve or kachu or arbi) stuffed with rice flour and flavorings such as spices, tamarind, and jaggery(Wikipedia). Patram in Sanskrit and Patha in Hindi means leaf, Vade means fritters. Both combined makes the word Pathrode or Pathravade.
Patrode is my father's one of the favorite dish. So naturally, he makes sure we had good supply of Colocasia leaves in our terrace garden. He has 'Green thumb' and grows them in pots (picture below). The plant gives a nice green tropical touch to garden too. In fact, it is everyone's favorite snack in our house. We all pitch-in to help prepare this dish and eat as well ;) I should say, it does get messy during preparation, but who cares, it is so delicious and has an unique taste, once you taste it you would want more. Usually made in the afternoon to have it for evening snack and side-dish for dinner. Here I am sharing my mother's Pathrode recipe.
WARNING: The Colocasia plant contains an irritant which causes intense discomfort to the lips, mouth and throat. This acridity is caused in part by microscopic needle-like raphides of calcium oxalate monohydrate. It must be processed by cooking, soaking or fermenting – sometimes along with an acid like lime or tamarind before being eaten. (Wikipedia). Hence it is better to harvest tender leaves. My father knows when exactly to harvest the leaves. If left them for long the itchy irritant gets worse. Note: it is important to use ample tamarind in the recipe and also apply (coconut) oil on hands while handling the raw leaves.
Also check out my version of Palak/Spinach Pathrode recipe
Ingredients:
- 20 - Colocasia leaves
- 1 cup - Rice
- 1 cup - Whole Moong | Mung Beans | Hesaru Kaalu
- 1 tbsp - Toor dal | Pigeon-peas
- 2 tbsp - Dhania | Coriander seeds
- 1 tbsp - Jeera | Cumin seeds
- 1 tsp - Methi | Fenugreek seeds
- ½ tsp - Mustard seeds
- 2 tsp - Urad dal | Black gram
- 2 tsp - Channa dal | Split chickpeas
- ½ cup - fresh grated coconut.
- 20 - Red chillies or depending on how spicy you want use the amount chillies . I use Byadgi red chilli which is on the milder side. May choose to combine Kashmiri and Byadgi chilli to achieve desired spice.
- 3 tbsp - Tamarind paste
- 1 tbsp - Jaggery
- 1 tsp - turmeric pdr
- Salt - as per taste.
- ½ cup - Oil for shallow frying. I use coconut oil, which gives authentic flavor.
Preparing the Leaves:
- Cut off the stem. To trim off the thick veins off the Colocasia leaves, put the leaves on its back on a flat surface, use a knife in an angle and slide it to remove the thick veins. The thick veins has more irritants and will give more itchiness, besides it will be easy to fold with the hard veins gone.
- Soak the Colocasia leaves in water (with handful of salt) for about 10 to 15 minutes.
- Remove the leaves from water. With a kitchen towel, dab and wipe the leaves dry.
Preparing the Masala:
- Soak rice, whole mung beans and Toor dal overnight or for at least three hours.
- In a pan, dry roast coriander seeds, cumin seeds, fenugreek seeds and mustard seeds. Transfer it to a blender.
- In the same pan, now dry roast, urad dal, channa dal and red chillies. Add it to the blender.
- In the same pan, dry roast grated coconut. Add it to the blender along with other roasted ingredients.
- To the blender, add tamarind paste, jaggery, turmeric pdr and salt. Add 2 tbsp of water and grind. If needed, add more water. Grind it into a smooth paste.
- Drain soaked rice, beans and dal. Add it to the blender and grind it into slightly course paste.
- Keep the ground paste aside.
Prepping and cooking the Pathrode:
- This part gets messy, spread a clean newspaper or a big plastic sheet.
- Place one big leaf face-down on the sheet.
- Evenly apply the ground masala on the leaf.
- Now place another leaf (face-down) over the first one and apply the masala.
- Due to the masala on the first leaf, the next leaf will stick to it and stay put.
- Repeat the steps with couple of more leaves.
- Now folder over the two sides to give an even edge.
-Apply masala over the folded area.
- Now fold-in bottom 1/4 section and apply masala
- Do the same with the top 1/4 section.
- Now fold-over the half to form a nice evenly shaped rectangle.
- Note: you may want to shape your Pathrode so it fits in your steam-cooker. If you have a small cooker use less leaves to form small bundled shape. It just needs lot of layers to give that flaky texture.
- Note: you may want to shape your Pathrode so it fits in your steam-cooker. If you have a small cooker use less leaves to form small bundled shape. It just needs lot of layers to give that flaky texture.
Tie it with a (thick) cotton yarn/thread to help hold the shape.
- Repeat the steps with rest of the leaves to make more bundles.
- Now Pathrode is ready to be cooked.
-On a steam cooker stand or idli stand place the bundled Pathrode as shown in the picture
-Add water to the bottom section of the steam cooker (or pressure cooker)
- Bring the water to boil
- Place the stand and rest of the Pathrode bundles.
- Cover and steam cook on medium flame for about 25 to 30 minutes until done
- If using pressure cooker, don't place the weight (just like cooking idli)
- Once cooked and flame is turned off, let it sit for about 5 to 10 minutes.
- Cut off the thread and cut the Pathrode into 2 cms roles.
- On a flat tawa, shallow roast on both sides applying coconut oil. This step is optional but it gives that extra bit of crunchiness on the outer layer.
Serve hot as a snack or as a side dish.
Enjoy one of the unique and exotic vegetarian dish from Coastal South India.
Labels: Appetizers, Fritters, Kundapura, Mangalore dish, Side-Dish, Snack, Vegetarian
~ Pathrode | Pathravade | Patra | Colocasia Leaves Rolled Fritters ~
Posted by Swetha @ 6/25/2020 11:40:00 AM ::
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Posted by Swetha @ 6/25/2020 11:40:00 AM ::
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