This is a type of pathrode that my family likes, though I like the other one. This is easier and faster to prepare, so it is fine with me J
Ingredients
2 colocasia leaves
1 cup besan
Salt to taste
¼ tsp ajwain
¾ tsp dried mango powder
¼ tsp turmeric powder
¼ tsp red chilli powder
2 tsp oil
Water to make into a thick paste
Oil to shallow fry
Instruction
- Gently
remove the thick veins on the outer surface of the colocasia leaves with a
sharp knife.
- Wash the leaves, lightly shake
off the excess water and keep aside for the remaining water to evaporate.
- Mix all the ingredients with
the besan, slowly adding water to make a thick paste.
- Keep one leaf upside down,
spread besan paste onto the whole of outer surface. Now keep the second leaf
over this, and spread the remaining besan mix over the leaf.
- Now gently roll them together,
keep inside a container and steam for 20 minutes. Take out and allow to cool
slightly.
- Slice the roll into pieces of about 1 ½ cm thickness
- Heat oil on a thava, roast the both
sides of the slices on medium heat and serve.
- It can be served as a snack
along with tomato sauce, or as an accompaniment of rice or chapati.
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