Pathrode is a popular snack from
the Konkani Cuisine, few variations are made to this Pathrode and are called as
Pathra in the Maharashtrian \ Gujarati cuisine. The main difference is that in
Konkani cuisine Rice flour is used as the main ingredient however in Maharashtrian
Cuisine gram flour is used.
Pathrode is prepared from
Colocasia leaves by applying a generous batter prepared from Rice and Coconut
and few other flavoring ingredients and then steam cooked. I happened to taste
this dish from my colleague and from that day onward I was totally hooked to
this dish. I was hunting for Colocasia leaves since then. Few of my friends
told it will be available in the Mangalore stores but then I couldn’t find it. It
was then I told my mom, she took an extra step and started growing Colocasia
plants for me. Within 6 weeks the leaves are ready with full gloom and ready to
use in cooking. This is how the Colocasia plants look like.
The next time when I went to my
home town I immediately gave a try, If you are following me on Instagram you
would have noticed that ,I shared a pic immediately after preparing J Now let’s
see how to prepare Pathrode.
Recipe Cuisine: Konkani|Maharastrian | Recipe
Category : Snack
Prep Time: 4 hours | Cook Time :70 mins |Serves: 4 |Author :Sharmila
Ingredients:
Colocassia
Leaves – 8
Oil for
shallow frying (if using)
To
Grind:
Idli
Rice – 1 cup
Grated
Coconut – ¼ cup
Coriander
Seeds – 2 tsp
Cumin
Seeds – ½ tsp
Dry Red
Chilli – 6nos
Tamarind
– small amla sized
Jaggery
– roughly 1 tbsp
Salt as
needed
Step by step Method
with pictures:
Notes:
|
Step by step Method with pictures:
1. Soak the Idli Rice for a minimum
for 3-4 hours. After soaking in a blended add in Idli rice along with the other
ingredients mentioned in the To Grind section.
2. Grind along with little water,
The batter should be of Idli batter consistency. If it is too runny it may not
stick to the leaves. Now take the Colocassia leaves. Wash it really well and
pat it to dry with a kitchen towel. Make sure the stem of the leaves are
removed as it might induce a itching in the throat.
Serve Pathrode as a snack.
I have never seen colocasia plants before...this is exotic and delicious.
ReplyDeletePathrode is an integral part of the Karnataka cuisine although I am not sure if it is restricted to the Konkani speaking community. I have had it several times and I love them - I remember asking a colleague to cook and get it for me - but lack of colocasia leaves in Bangalore made it hard but she got it for me from Hubli made by her mom. I am actually not fond of leafy veggies but I could make an exception for this snack. Lovely:)
ReplyDeleteNot sure if we have the leaves here, but something that I learned on how to get created with the leaves.
ReplyDeleteWow...Looking delicious! I have never tried this before. Looks too delicious dear!
ReplyDelete