Pathrode
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
5 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Spice Paste
- b.In a small blender jar, combine ginger and green chilies. Grind to a coarse paste without adding water.
- c.In a large mixing bowl, combine besan, rice flour, red chili powder, turmeric powder, coriander powder, hing, and salt. Whisk well to mix.
- d.Add the ginger-chili paste, tamarind pulp, and grated jaggery to the dry ingredients.
- e.Gradually add water, a little at a time, and mix to form a thick, smooth, and spreadable paste. The consistency should be similar to a thick cake batter, not runny.
- 2
Step 2
- a.Prepare Leaves and Assemble Rolls
- b.Rinse the colocasia leaves thoroughly under running water and pat them dry.
- c.Place a leaf upside down on a clean surface. Using a sharp knife, carefully shave off the thick central vein and any other thick veins. This step is crucial to prevent throat irritation.
- d.Take the largest de-veined leaf and place it upside down. Spread a thin, even layer of the prepared paste all over its surface.
- e.Place a slightly smaller leaf on top, with its tip pointing in the opposite direction of the first leaf. Apply the paste.
- f.Repeat this layering process for 3-4 leaves per roll, creating a stack.
- g.Fold the sides of the leaf stack inwards by about 1-2 inches. Starting from the bottom (stem end), roll the stack up tightly into a firm cylinder.
- 3
Step 3
- a.Steam the Rolls
- b.Bring 2-3 cups of water to a rolling boil in a steamer or a large pot with a steamer insert.
- c.Lightly grease the steamer plate with oil to prevent the rolls from sticking.
- d.Place the prepared rolls on the plate, ensuring they do not touch each other to allow for even cooking.
- e.Cover and steam on medium heat for 15-20 minutes. The rolls are cooked when they feel firm and a knife or toothpick inserted into the center comes out clean.
- 4
Step 4
- a.Cool and Slice the Rolls
- b.Once steamed, carefully remove the rolls from the steamer and place them on a wire rack or a plate.
- c.Allow them to cool down completely to room temperature, which can take 30-40 minutes. This step is essential for firm, clean slices.
- d.Once fully cooled, use a sharp, serrated knife to cut the rolls into 1/2-inch thick round slices.
- 5
Step 5
- a.Temper and Pan-Fry the Pathrode
- b.Heat oil in a wide, non-stick pan or tawa over medium heat.
- c.Add the mustard seeds and let them splutter. Then add the white sesame seeds and curry leaves, and sauté for about 30 seconds until fragrant.
- d.Carefully arrange the pathrode slices in the pan in a single layer. Do not overcrowd the pan.
- e.Pan-fry for 3-4 minutes on each side, until they turn golden brown and crisp.
- f.Remove from the pan and serve hot with green chutney or as is.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use only tender, young colocasia leaves. Mature leaves can be more fibrous and cause more irritation.
- 2De-veining the leaves is a critical step to prevent throat itchiness.
- 3The acidity from tamarind is essential to neutralize the calcium oxalate crystals in the leaves. Do not skip it.
- 4Ensure the paste is thick like a spread, not runny, to prevent it from oozing out during steaming.
- 5Cooling the steamed rolls completely is key to getting clean, non-crumbly slices.
- 6You can steam the rolls ahead of time and store them in the refrigerator for up to 3 days. Fry just before serving.
Adapt it for your goals.
Healthier Option
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.
Konkani StyleKonkani Style
Add 1/4 cup of freshly grated coconut and 1 teaspoon of cumin seeds to the spice paste for a different flavor profile.
Pathrode Gassi (Curry)Pathrode Gassi (Curry)
Prepare a coconut-based curry and add the steamed or fried pathrode pieces to it. Let them simmer for a few minutes before serving.
Why this is on our healthy list.
Rich in Fiber
Besan (chickpea flour) and colocasia leaves are excellent sources of dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
Good Source of Iron
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.
Plant-Based Protein
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.
Rich in Vitamins
Taro leaves are a powerhouse of vitamins, particularly Vitamin A and Vitamin C, which are vital for vision, immune function, and skin health.
Frequently asked questions
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.