Himachali Patrode Recipe: A Perfect Evening Snack | Dil Se Indian

As I sit down to share a treasured family recipe, I am reminded of the countless memories associated with this beloved tea-time snack from the hills. Patrode, or Patrodu, is a mouth-watering delight that has been a staple in my family for generations. Made with the humble Arbi (Taro root) leaves, this snack is not only a local favourite in Himachal Pradesh but also enjoyed in Uttarakhand and Gujarat. Today, I'm excited to share my mother's recipe for this irresistible evening delight.

Patrode is a traditional Himachali snack prepared using Arbi leaves, besan, and a blend of spices. It is a unique fusion of flavours and textures that is both crispy and soft at the same time. The snack is typically served with a steaming cup of tea, but it can also be enjoyed with roti, tomato chutney, curd, or raita.

How To Make Himachali Patrode Recipe

• Start by mixing besan (gram flour) with water to create a smooth, semi-thick batter. Add red chili powder, turmeric, and salt according to your taste preferences. Stir the mixture thoroughly until the spices are well incorporated and the batter has a consistent texture.
• Wash the Arbi leaves (colocasia leaves) thoroughly to remove any dirt or impurities. Lay each leaf on a clean, flat surface with the greener, smoother side facing down. Trim off the stalks from the leaves to make the rolling process easier and more manageable.
• Using a spatula or your fingertips, spread a thin, even layer of the prepared batter over the surface of each leaf. Ensure that the batter covers the entire leaf but isn’t too thick. Place another leaf on top of the first one and repeat the process of spreading the batter. Continue layering and spreading until all the leaves have been used. Once done, carefully roll the stack of leaves into a tight, even roll.
• Place the leaf roll in a steamer or a microwavable steaming container. Steam the roll for about 20-30 minutes, checking occasionally to ensure it's cooking evenly. The roll is done when it feels firm to the touch and has a cooked, aromatic smell.
• After steaming, allow the roll to cool slightly before handling. Once it has cooled enough to touch, slice it into thin, even pieces. This will help in achieving a uniform crispiness when frying.
• Heat a generous amount of mustard oil in a pan or on a tawa (griddle). Once the oil is hot, carefully place the sliced pieces of Patrode into the pan. Fry the slices until they are golden brown and crispy on both sides, ensuring they are cooked through. The mustard oil will add a distinctive, flavourful touch to the Patrode.
• Your homemade Patrode is now ready to be enjoyed! Serve these crispy, flavourful bites with a steaming cup of chai, tangy tomato ketchup, or cool raita for a perfect evening snack. Some even pair it with roti for a satisfying dinner option.

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