Cuisine: Karnataka state of Bharat
Ingredients:
Colocasia leaves (Black stemmed variety ) – 2 big
Chickpea flour – 3 cups
Garlic – 20 cloves
Green chillies – 5
Tamarind – Marble-sized (Soak and extract the juice)
Cumin powder – ½ teaspoon
Chilli powder – 1 ½ teaspoons
Salt – as required
Turmeric powder – ½ teaspoon
Jaggery – 1 teaspoon
Sesame seeds – 4 teaspoons
Carom seeds – ½ teaspoon
Water – 1 cup
Coconut oil – 1 tablespoon + for shallow frying
Method:
Take the colocasia leaves and cut them into 2 parts horizontally. Then remove all the stems in it. Be careful not to tear the leaves. Then cut each part into 2 parts vertically. Then wash the leaves and let all the moisture on them dry off. Grind together the garlic cloves and green chillies into a coarse paste. Now take a large mixing bowl and mix together the ground paste, chickpea flour, tamarind extract, cumin powder, chilli powder, salt, turmeric powder, jaggery, 2 teaspoons of sesame seeds, carom seeds, water and 1 tablespoon of coconut oil into a thick and smooth paste. Now take a piece of the colocasia leaf and place it upside down on a big plate. Apply a layer of the mixed masala on top of the leaf. After applying, place the second leaf on top of the first leaf and apply a layer of the masala. Repeat the process for 3 leaves. Now roll the leaves into a tight cylindrical shaped roll. Apply a little of the masala on top of the roll. Repeat the same process for the remaining leaves. Steam cook these rolls for 20 minutes. Wait till the rolls cool down a bit. Then slice these rolls into thin slices. Heat the remaining oil in a skillet and roast 2 teaspoons of sesame seeds until they turn slightly golden brown. Then carefully drop the sliced Pathrode pieces into the skillet. Shallow fry them until they turn golden brown.
Pathrode should be served hot only. Once they cool down, they will not taste so good.
Komentar