Swetha's Fusion

Palak Pathrode | Spinach Patra

Sunday, July 12, 2020

This is a slight twist for the classic Pathrode recipe. Do love Pathrode made out of Colocasia leaves, but since Colocasia leaves are not available here, it is not going to stop me from enjoying Pathrode. This version is made with fresh palak/spinach leaves, besides it is slightly easier to make, ...and don't have to deal with Colocasia leave's irritating itchiness. Taste is almost the same. Hope you will enjoy this version of Pathrode Recipe with your friends and family.

Hint: Save some of the Pathrode Masala for making ridge gourd bajji/pakoda

Ingredients:

4 cups - Spinach leaves
1 cup - Rice
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. (optional)
10 - Red chilies or depending on how spicy you want use the amount chillies . I use Byadgi red chili which is on the milder side. May choose to combine Kashmiri and Byadgi chili to achieve desired spice.
1 tbsp - Tamarind paste
1 tsp - 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 Masala:

Soak rice overnight or for at least three hours.
In a pan, dry roast coriander seeds, cumin seeds, fenugreek seeds, mustard seeds. urad dal, channa dal and red chilies. Transfer it to a blender/food processes

Optional step: 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, Add it to the blender and grind it into slightly course paste.
Keep the ground paste aside.

Preparing the Leaves:

Wash spinach leaves. Cut thick stems.
Put the leaves in a colander or spread them on a kitchen towel to remove the water. Keep aside

Prepping and cooking the Pathrode:

Take 1/4 portion or more of the masala and keep aside
Pour rest of the masala into a large mixing bowl.
Check for consistence of the masala, if it is too thick add some water. If it is watery add some rice flour.

Roughly chop the spinach leaves and add the leaves to the masala.

Mix all together. Cover and keep aside for about 10 minutes.

Meanwhile add water to bottom of the steam-cooker/idli-cooker/pressure-cooker and put it on stove on medium flame. Bring the water to boil
Apply oil to the bottom of a metal-pan or cooker-pan. keep aside
After 10 minutes, you will notice that the spinach has settled well with the masala. If needed, mix-in some more masala which was kept aside.
Now pour the spinach-masala mixture to the prepared cooker-pan. Thickness should be about 1 to 1½ inches. If needed separate the mixture into two pans.
Spread and press the mixture evenly.

Place the pan in the cooker (by now the water should have come to a boil)

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.
Loosen the Pathrode from the pan using a knife or flat spatula. Transfer the cooked Pathrode onto a plate or a cutting board.

Cut Pathrode into desired shape (square, rectangle or triangle)

On a flat tawa, shallow roast on both sides applying little coconut oil. This step is optional but it gives that extra bit of crunchiness on the outer layer.