Phari patrodu...yummy and crispy

Name: Phari patrodu...yummy and crispy
Cuisine: Indian
Ingredients: The recipe; Arbi leaves (For one person, and for one time you can use three leaves and use more for more people); 1 cup Gram flour (besan); 2-3 Green chillies; Salt for taste; ½ tsp Red chilli powder; 1 tsp Turmeric powder; ½ tsp Cumin powder; 2 tsp Coriander powder; 1 tsp Garam masala; ½ tsp Ajwain; Mustard oil; Other than those ingredients, you can also use spices according to your taste. People also like to put onion and garlic in their recipe; You need to start with making a liquidy paste with besan, mixing all the spices mentioned above in besan (except the oil) with water and make a paste of not-so-liquidy consistency

Ravinder singh Datiyal @cook_21700235

Every Pahadi is aware of mouth-watering snack ‘Patrodu’ or ‘Patrode’. This very dish is prepared using the Arbi (Taro root or Eddode in English) leaves. The snack is one of the most famous tea-time snacks in the hills, which you can also eat with roti at dinner. When I was searching for the English name for Arbi, I also got to know that this awesome snack is not only limited to Himachal, but you also get to eat it in Uttrakhand and Gujrat, and now my hopes are even higher.

So today I am going to discuss the method we use to prepare Patrodu. There are various methods to cook Patrodu, depending on the region or the household recipe it is being cooked in.

Ravinder singh Datiyal @cook_21700235

So today I am going to discuss the method we use to prepare Patrodu. There are various methods to cook Patrodu, depending on the region or the household recipe it is being cooked in.

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Ingredients

The recipe
Arbi leaves (For one person, and for one time you can use three leaves and use more for more people)
1 cupGram flour (besan)
2-3Green chillies
Salt for taste
½ tspRed chilli powder
1 tspTurmeric powder
½ tspCumin powder
2 tspCoriander powder
1 tspGaram masala
½ tspAjwain
Mustard oil
Other than those ingredients, you can also use spices according to your taste. People also like to put onion and garlic in their recipe
You need to start with making a liquidy paste with besan, mixing all the spices mentioned above in besan (except the oil) with water and make a paste of not-so-liquidy consistency

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Steps

1

You need to start with making a liquidy paste with besan, mixing all the spices mentioned above in besan (except the oil) with water and make a paste of not-so-liquidy consistency.
2

Now wash the Arbi leaves. You need to spread one leaf on a broad utensil, or you can put it on a clean kitchen shelf. Keep the greener side down and cut the stalks. Now using a spatula or your fingertips to spread the mixture on the leaf. Put another leaf over it and repeat the process for all the other leaves.
3

Taking out of the steamer, put the leaf roll to rest for some time and cut it in thin pieces so you can fry them. When you have cut them into pieces, you need to take some mustard oil in an open pan, or you can use a Tawa for that. Fry the pieces, until these become brown and crispy from both the sides and your dish is ready for eating.
You can eat the tasty patrodu with tea, tomato ketchup and even curd or raita. Though it will take a little effort, you know it is worth it.