Patod is a very popular evening snack with chai in UP, particularly in the rainy season. Patod is made with colocassia leaves (arbi ke patte) and besan. It’s a nutritious snack. Patod is a very popular dish with different names in different states, for example, patra, in Gujarat. While patod is fried and crisp, Patra is slightly sweet with jaggery, sesame seeds tadka and tamarind water in it.
INGREDIENTS
FOR PATOD:
Colocasia leaves (arbi ke patte) – 4 -5 leaves
Oil for frying (preferably mustard oil)
Chaat masala
FOR BESAN PASTE:
Besan (gram flour) – 1 ½ cup
Ginger green chilli paste – 1 tsp
Turmeric (haldi)powder - ½ tsp
Red chilli powder – 1 tsp
Ajwain -1 ½ tsp
Curd – 2 tbsp
Lime juice – 1 tbsp
METHOD :
FOR MAKING BESAN PASTE:
1. Take all the ingredients of besan paste in a bowl.
2. Take all the ingredients in a bowl and mix with a whisk. Add around 1 cup water slowly.
3. Add cur and lime juice. Beat continuously until it becomes a smooth thick paste.
3. This paste should be thicker than a pakoda mix.
4. Keep aside.
FOR MAKING PATOD:
1. Place the colocassia leaf with veins facing upwards on a clean dry slab or a chopping board. Now, remove all the veins of the leaf with a sharp knife.
2. Clean both side of the leaf with a clean cloth.
3. Repeat both steps with all the colocassia leaves.
4. Place a colocassia leaf on a clean flat surface with the light green side facing upwards.
5.Pour some besan paste on leaf and Spread this besan paste evenly on the leaf with the help of a spatula or with your fingers.
6. Place another colocassia leaf over it. Again, spread the besan paste evenly over the colocassia leaf.
7. Repeat step no. 5.
8. Fold the leaves around 2” from both the side. . Apply little besan paste on folded sides also.
9. Roll it up tightly from one end to other end while applying a little besan paste in each fold. Finally secure the other end using a little besan paste and keep aside.
10. Repeat the same step for another roll.
11. Place both the rolls in a steamer and cook for 30 – 45 min or till they become firm.
12. To check wether, they are cooked from inside, poke a knife inside the roll. If they come out clean, the rolls are cooked from inside also.
13. When they are cooked keep aside to cool completely for at least 10 minutes.
14. When cool, cut each roll into ½” thick slice and keep aside.
15. Now heat oil in a kadhai or a sauce pan.
16. Add patod slice one by one when the oil is ready to fry.
17. Deep fry them from both the sides till the slices become golden brown and crispy.
18. Remove the golden brown crispy patod pieces on to a kitchen tissue.
19. Now place nicely in a serving dish. Sprinkle chat masala on the slices.
20. Serve hot with green chutney and adrak ki chai.
21. This is a perfect evening tea for rainy season.
TIPS:
Try to use tender colocassia leaves. Otherwise the patod would hurt your throat.
Apply besan paste properly. Excess paste would come off while rolling the leaves.