Patod or Patra is a Gujrati preparation. The nutritious and tasty Taro leaves are stuffed with a spicy mixture and steamed. Although it tastes best when deep-fried, you can also steam or shallow-fry them.
|Preparation Time:||60 minutes|
|Arbi (taro) Leaves||8 medium|
|Besan (chickpea flour)||2 cups|
|Red chilli powder||1 tsp|
|Coriander powder||2 tsp|
|Dried mango powder||1 tsp|
|Garam Masala||1 tsp|
|Heeng (asafoetida)||A pinch|
|Carom Seeds||1 tsp|
|Chopped green chilies||5-6|
|Vegetable Oil||For Frying|
- Sieve besan in a large bowl so that all the lumps are removed.
- Add all other ingredients to besan except the arbi (taro) leaves and oil and combine. Add about 1 1/8 cup of water and make a thick batter. If it feels too thick, add about 1/8 cup of water and make a smooth batter.
- Wash the leaves and cut the stems out. Keep aside.
- Place one leaf facing down.
- Spread the besan batter on it.
- Top it with another leaf facing down.
- Spread another layer of besan on the second leaf. Now Fold the leaves and make a tight roll. Keep aside. Repeat with other leaves.
- Steam the rolls in a large pan for 20 minutes on medium heat.
- Open the pan and let the rolls cool.
- Cut them into half inch thick pieces.
- Fry the pieces in oil till they are brown and crisp. Pator or Patra are ready.
- Serve Patod or Patra hot with Mint chutney
- While rolling the leaves, make sure that the ends of the leaves stick to the roll. Add more besan to stick them together.
- It is very important to add amchur in this because it prevents throat irritation after eating patods.
- It should be fried on high heat otherwise the layers open up..
- Depending on the leaves, sometimes it feels heavy in throat after eating this. Don’t worry, it will be fine after some time. Drink something hot after eating Patod. Also choose softer and smaller leaves with less veins to prevent this.
- You may be able to find taro leaves in farmer’s market or Indian stores but not all the time. So get them whenever you spot it.