Patore/Patrode – Colocassia esculenta leaf rolls

Leaves of ‘kachalu’ or colocassia esculenta are one more favourite of the rainy season. This time I was about 10 days early, so you can see the leaves hadn’t reached complete maturity. Every neighbour has some leaves growing in their garden and they were kind enough to lend us some. Now I read most recipes that call them ‘arbi’ but those have a lot of stringy material and sting your tongue… oxalates I believe and so in Kangra we prefer our ‘Kachalu’ leaves.

Onions and garlic on the way to the mixer.

The pulses which have been soaked overnight. 1 and a 1/2 cup each of Channa dal, Dhuli urad and Moongi. On their merry way to the mixer too.

Ground into a paste with minimum of water.

Onion and garlic paste… we needed about 4 tablespoonfuls of this but nani likes to be ready for the week ahead

Add the 4 tbsps of onion paste to a mixer with leaves of Bhamri to make a paste.

This is a bhamri plant.. I believe it must be a distant relation of Tulsi.

Add a pinch of asafoetida to the above and grind.

Add the blended onion-garlic-bhamri leaves-asafoetida paste to the dal mixture.

The spices to add to it… red chilli powder, coriander powder, turmeric powder and methi and jeera powder.

Take 2 teaspoons of chilli powder and turmeric and about 3 of coriander powder and methi.

Add salt. This one is bhamri infused salt. We eat citrus fruits in the winter with these. Here it infuses more of the bhamri-scent into the patore.

Mix everything up!

Nicely done!

Wash and rinse the colocassia leaves.

Just before using the paste add about 2-3 tablespoons of besan/gram flour to the mix.

Step 1 – Arrange the leaf upside down on the counter. Chop off the tip of the stem if it is sticking out too much.

Step 2- Smear the paste on the first leaf

Step 3- Put the next leaf with tip pointing in the opposite direction to the first one. Now as you can see this leaf is miniscule. In a perfect world it would be the same size as the first one. If you have big leaves… 3 leaves to one… if small ones then 5 should do it.

Step 4- There goes another tiny one- remember to alternate tips

Step 5- More tiny ones

Step 6- First fold..

Step 7 – Smear some more paste..

Step 7 – Second fold

Step 8 – And rolling

Step 9 – And rolling

Step 10 – Done rolling now…. just find a thread and tie it up

And done!

Beauty lies in the eyes in the eye of the beholder… I find them scintillating.

Nani adds a criss cross of sticks at the bottom to increase the level and prevent burning. Ingenious I would say.

Add the steel plate and ..

Add your rolls to the prepared cooker.

Add as many rolls as the container will take.

Add water to the cooker.

Nani added about 2 tablespoonfuls of oil as topping.

Cover with turmeric leaves. Now according to Nani, the correct way to tie up the ‘patore’ is with strips of turmeric leaves not thread. As if it isn’t so much work already to find ‘Kachalu’ leaves on top of then looking for turmeric leaves too.

And it goes on the gas. Nani says you must wait till you can hear the oil crackling which tells you the water has evaporated but I think 10-15 minutes is more than enough since we are going to fry them eventually.

Out of the cooker. A bit over steamed but that’s ok. Let them cool. Nani has this trick of cooling them and then putting them in the fridge so they become hard… easier to cut into desired shapes.

Sliced and fried. You can deep-fry them or shallow fry on  a tava.

Makes my mouth water just to see these beauties. Enjoy!!!


17 thoughts on “Patore/Patrode – Colocassia esculenta leaf rolls

  1. mouthwatering patore….i just luv them.i also tried my hand at preparing patore….my grandma said whenever any boy comes to see u i wl tell them she knows to cook patore so u can well imagine she knows cooking..tell ur bro ur followers r increasing….its lovely n moreover gud for amateur cooks like me


    1. hey Rita,
      nice of you to drop by. Grandma’s are all like that. I remember going to nani years ago and telling her I would help wid the cooking but won’t make atta… well.. that is the only work she ever let me do after that 😦


  2. Hey there 🙂

    Thanks for your comment on my blog. What I used was surely ‘Colocassia’ but as far as my knowledge goes, Gujrarti’s call Colocassia as Arvi. And that’s was I have heard them being called. We in Rajasthan call them ‘Patwalia’. I quickly googled Alocassia and I don’t think that’s Arvi/Arbi and doesn’t look edible 🙂 Anyway I love your recipe! And I guess its your nani making it? I bet its awesome!


    1. Yes, they do look absolutely hideous! Well, maybe what we call ‘kachalu’ is arvi in the plains… there must be so many varieties! anyway, did I tell you that your site was the inspiration for my learning these from my nani :). Thanks for stopping by. Do keep in touch


  3. Thanks for visiting my blog and leaving the nice comment. It’s interesting to see your recipes – we have a lot of Indian restaurants in England and I sometimes follow recipes to try and reproduce it, though I never seem to get it right! I’ve never seen those leaves in shops here but I might try your dal recipe sometime, it sounds nice.


      1. OK. A question on that recipe – you don’t have to boil the lentils then? Just soak them, grind them, form into balls and fry, then soak in water again and squeeze?
        What is dahi – is that curd? Would yoghurt work instead?


      2. no boiling! that’s why its easy. Dahi is curd/yoghurt. Bhalla is the fried doughnut shaped balls of washed split black gram dal. I eat my dahi-bhalla’s with food but some people prefer to eat them with a little tamarind chutney on top for a bit of sourness and some ‘papadi’ (which is just small papad’s) which just adds a sort of crunch to it all.


  4. no words just loved your expression…patoruu…my mouth is watering and I am feeling nostalgic about my life’s 22 years in my himachal….its been two years since I am away but I am leaving for home next week to have patoruu with my mum….amazing work Malvika…


  5. …. now I’m starving to death … off to the kitchen again …. yummy. Along the Mexican border we have a Tex-Mex mix eaten as a dip for corn chips, this reminds me very much of that delightful food.


  6. Its really wonderfull to present it in such a expalianed way .
    Here metthod given is boiling one. other mathod is directly ffry it once role are ready .
    That have also very good taste/flavior.

    Its really mouth watering …. Hope will enjoy at my home twon Himachal kangra


  7. Gosh! This is an Amchi dish too called pathrado. The recipe is a tad bit different. Your Nani’s withered hands are a testament to what so many women represent…….givers!
    P.S. Am finding posts here that I’ve missed…..I clicked on “What I do” et voila! Warning: A barrage of “likes” to follow. 🙂


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