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A delightful savory snack from coastal Karnataka, where tender colocasia leaves are layered with a tangy, sweet, and spicy chickpea flour paste, then steamed and pan-fried to perfection.
For 4 servings
Prepare the Spice Paste
Prepare Leaves and Assemble Rolls
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A delightful savory snack from coastal Karnataka, where tender colocasia leaves are layered with a tangy, sweet, and spicy chickpea flour paste, then steamed and pan-fried to perfection.
This indian recipe takes 90 minutes to prepare and yields 4 servings. At 323.38 calories per serving with 12.32g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Steam the Rolls
Cool and Slice the Rolls
Temper and Pan-Fry the Pathrode
Instead of pan-frying, arrange the steamed slices on a baking sheet, brush with a little oil, and bake at 200°C (400°F) for 15-20 minutes, flipping halfway, until crisp.
Add 1/4 cup of freshly grated coconut and 1 teaspoon of cumin seeds to the spice paste for a different flavor profile.
Prepare a coconut-based curry and add the steamed or fried pathrode pieces to it. Let them simmer for a few minutes before serving.
Besan (chickpea flour) and colocasia leaves are excellent sources of dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
Colocasia leaves are known to be rich in iron, an essential mineral for preventing anemia and boosting energy levels by improving oxygen transport in the body.
The use of besan makes this snack a good source of plant-based protein, which is crucial for muscle repair, growth, and overall body function.
Taro leaves are a powerhouse of vitamins, particularly Vitamin A and Vitamin C, which are vital for vision, immune function, and skin health.
The itchiness is caused by calcium oxalate crystals present in colocasia leaves. To prevent this, always use tender leaves, remove the thick veins carefully, and use a souring agent like tamarind or kokum in the paste. The acidity helps neutralize these crystals.
Pathrode can be a healthy snack. The steamed version is low in fat. Colocasia leaves are a good source of Vitamin A, C, and iron. The besan (chickpea flour) provides protein and fiber. The pan-fried version adds extra calories from oil, but it's still a nutritious, homemade option compared to many processed snacks.
A serving of 6 pieces of pan-fried Pathrode contains approximately 250-300 calories. The exact number can vary based on the amount of oil used for frying. The steamed-only version would be significantly lower in calories.
Store steamed, uncut rolls wrapped in foil or in an airtight container in the refrigerator for up to 3 days. You can also store the fried slices in the refrigerator for 1-2 days and reheat them in a pan or air fryer to regain crispiness.
While traditional Pathrode is made with colocasia leaves, you can make a similar dish using large spinach leaves, swiss chard, or even cabbage leaves. The taste and texture will be different, but it's a good alternative if you can't find colocasia leaves.
Yes, you can freeze the steamed rolls. Cool them completely, wrap them tightly in plastic wrap and then foil, and freeze for up to a month. Thaw them in the refrigerator before slicing and frying.