Himachali Patrudu Recipe: Once the rains start, people start craving something different, local and hot food. In such weather, if any traditional mountain dish is prepared at home, the taste also doubles. Patrudu, made in the kitchens of Himachal Pradesh and Uttarakhand, is also a topic of discussion on social media these days. Prepared with taro leaves, chickpea flour and spices, this snack is a great combination of taste and health.
In mountainous areas, often during the rainy season, family members sit together and make Patarodu. In many homes, it is not only food, but also some kind of tradition. Slightly crunchy on the outside and soft on the inside, this dish gives a taste with tea that people order again and again. The special thing is that it does not require any expensive materials to manufacture it.
Main ingredients:
Fresh and large leaves of Arbi or Kachalu (stems removed)
Gram Flour (2 cups) and Rice Flour (1 cup) – Rice flour is made from Patarudu Kurkuri.
spices:
Salt – to taste
Turmeric – half a teaspoon
Red chilli powder – 1 teaspoon
Coriander powder – 1 teaspoon
Garam Masala – half a teaspoon
Celery (for digestion) – half a teaspoon
Other Ingredients: Garlic, ginger, green pepper, onion paste or chopped onion
What is Patrodu and why is it so special?
Patrodu is also called Patrode or Patrode in some places. It is mainly prepared from large leaves of Arabica (i.e. cachalo). A layer of spicy chickpea flour is placed on these leaves, then rolled and steamed. This dish has been made in mountainous areas for years. Earlier in the villages, women used to pick fresh leaves from the fields and cook them on wood stoves. Now this traditional taste has reached the cities. People search for his recipe a lot on food blogs and on YouTube as well.
Rice flour increases its flakiness
Patarodu’s specialty is its texture. If a little rice flour is mixed with chickpea flour, it becomes more crunchy. For this reason, many hill families use a combination of gram flour and rice flour while making them. Apart from this, things like celery, ginger and garlic not only enhance the taste but also help in the digestion process. That’s why, despite being a heavy snack, people eat it comfortably.
Prepare delicious pattarudu like this
-First, take chickpea flour and rice flour in a large bowl. Add salt, turmeric, red chilli, coriander powder, garam masala and celery. Now prepare a thick paste by mixing ginger, garlic and green chilli paste and adding water little by little.
– Now clean the taro leaves and remove their thick stem. Spread a sheet of paper and apply the gram flour paste on it. Likewise, make a layer of three to four leaves. Then fold the edges over and wrap tightly.
– Next, steam these rolls in a steamer or pressure cooker for 15 to 20 minutes. After cooking it, we leave it to cool completely and cut it into circular slices.
The taste increases when frying
– Many people eat batarodu directly after steaming it, but it tastes better when lightly fried. When these slices become light golden with the addition of cumin, asafoetida and whole coriander in mustard oil, their aroma spreads throughout the house.
-If served with sweet tamarind chutney, mint chutney or hot tea, the taste increases exponentially. Some people also like to eat it with lassi and roti.
Also beneficial for health
Patarodu is not only delicious but also nutritious. Iron and fiber are found in good quantities in taro leaves. Gram flour is a good source of protein. Since it is made using less oil, it becomes a better option than the fried snacks found in the market.
