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A savory steamed roll made from colocasia leaves layered with a tangy and spicy rice-lentil paste. This Konkani delicacy can be enjoyed steamed or shallow-fried for a crispy texture, making it a perfect snack or side dish.
Prepare the Batter
Prepare the Colocasia Leaves
Assemble the Pathrado Rolls
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A savory steamed roll made from colocasia leaves layered with a tangy and spicy rice-lentil paste. This Konkani delicacy can be enjoyed steamed or shallow-fried for a crispy texture, making it a perfect snack or side dish.
This indian recipe takes 55 minutes to prepare and yields 4 servings. At 367.81 calories per serving with 9.5g of protein, it's a moderately challenging recipe perfect for snack or appetizer or side.
Steam the Rolls
Slice and Serve
The recipe is naturally vegan. Ensure the jaggery used is unrefined and vegan-friendly.
This recipe is naturally gluten-free. To be certain, use a brand of hing (asafoetida) that is pure and not compounded with wheat flour.
Increase the number of dried red chillies to 8-10 or add 1-2 fresh green chillies to the grinding paste for extra heat.
Instead of frying, crumble the steamed pathrado slices and make a tempering with oil, mustard seeds, urad dal, curry leaves, and fresh grated coconut. Sauté the crumbled pathrado in the tempering for a delicious stir-fry.
Colocasia leaves and lentils are excellent sources of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Colocasia leaves are packed with Vitamin A and Vitamin C, which are essential for good vision, a robust immune system, and healthy skin.
The combination of rice and toor dal creates a complete protein profile, making this a great protein source for vegetarians and vegans, supporting muscle repair and growth.
A serving of 4 pieces of steamed Pathrado has approximately 250-300 calories. If shallow-fried, the calorie count increases to about 320-370 calories per serving due to the absorbed oil.
Yes, Pathrado is quite healthy, especially when steamed. Colocasia leaves are rich in vitamins A, C, and fiber. The lentil and rice batter provides a good balance of carbohydrates and plant-based protein. Using minimal oil keeps it a nutritious snack.
The itchiness is caused by calcium oxalate crystals present in the leaves. To prevent this, always use tender leaves, de-vein them thoroughly, and use a souring agent like tamarind in the batter, which helps neutralize the crystals. Cooking the rolls thoroughly is also crucial.
While traditional Pathrado is made with colocasia leaves, you can use other large, edible leaves like swiss chard, spinach (palak), or even cabbage leaves as a substitute, though the authentic taste and texture will differ.
Store the steamed, uncut rolls in an airtight container in the refrigerator for up to 3-4 days. Slice and shallow-fry them just before you wish to serve for the best texture and taste.