ಪತ್ರೊಡೆ/Pathrode(patra)

P for Patra/Patrode 

Patra/patrode can be made in different variations as some were already listed in JFI greens too. Eating colocasia leaves  sometimes you may land up with itchy tongue.I am not sure what causes the itchyness but there is way out soaking these leaves in tamarind leaves removes these itchy feeling. The leaves i get here are small leaves and easy to handle and no intchyness. Back in my hometown,  we grow these leaves in our backyard is very handy to use in case we are short of veges. We make chutney, tokku or we can call it masial(tamil) with garlic tempering. The chutney is similar to preparing of Beetroot gojju which i have posted it and you can find it here. This goes to Nupur’s A-Z of Indian Vegetables

All you need:

colocasia leaves -10

Masala

grated coconut - 1/2 cup
soak channa dhall - 1 cup for 2-3 hrs,
rice flour -2 tbsp
coriander seeds  1tbsp
jeera seeds - 1 tsp
ginger garlic paste - 1 tsp(optional)
dry chillies - 10
cinamon- 1 inch
cloves - 5
Black cardamom big - 1
seseme seeds - 1 tbsp
nutmeg - 2 flakes
salt, jaggery, tamarind paste as required

Tempering

mustard seeds - 1 tsp
seseme seeds - 1 tsp
hing - 1/4 tsp
curry leaves - 1 sprig
onions -1 (optional)

method:

• Make a  slightly coarse paste of the masala and keep aside
• Wash the leaves remove stems and thick viens from the leaves without breaking the leaves, dry the leaves
• Keep a large leaf on the base upside down spread the paste as spreading for sanwiches
• Take another leaf place it over the paste applied leaf, continue for around 3-4 leaves with applying paste after each leaf
• Now roll the leaf carefully like a swiss roll applying paste in between as needed but make the circumference small to get a nice roll
• Steam the rolls in pressure cooker for 2 whistles. let it cool
• Cut the rolls into circular rounds

There are two ways to serve

• Prepare the tempering using mustard seeds, seseme seeds, hing, and curry leaves to the circular rolls and serve

or

• Cut the rolls into strips , heat oil add the above tempering add and fry sliced onions until translucent
• Add the cut strips and fry until it turns slightly golden brown color and serve hot

I prefer the second method and love it, hence serve the same way.

note: You can skip soaking by using gram flour also would have the same result.

Freeze these rolls  in zip lock bags would be handy snack on a rainy day.