Pan fried patra | pathrode | pathrode oggarane | tempered pathrode | patrode

Patra | Pathrode | how to make pathrode | patra recipe | patrode

Ingredients:

Colocasia leaves / Patra / Pathrode leaves - 8 to 9
Oil - as required

To grind:

Soaked rice - 1 cup
Soaked tamarind - gooseberry size
Soaked urad dal / whole black gram - 1 tbsp
Soaked chana dal / split Bengal gram - 1 tbsp
Coconut (grated) - ½ cup
Jaggery - ½ cup
Coriander seeds - 1 tbsp
Cumin seeds - 2 tsp
Red chilli powder - 1 tbsp
Salt - to taste

Method:
1. Transfer all the ingredients to a blender adding very little water.
2. Blend smooth, do not more water (add very little water).
3. Keep the batter consistency thick and not runny.
4. Place a cleaned colocasia leaf / Patra with the vein side facing upwards and remove any thick veins present using a sharp knife.
5. Keep all the leaves ready this way.
6. Now spread the batter evenly on the biggest leaf (vein side) and place second biggest one on top of this.
7. Spread the batter evenly again on the second leaf.
8. Now place a third smallest leaf on top of the two leaves and spread the batter evenly as done before.
9. Tightly fold the leaves and place in a steamer.
10. Steam for about 25 to 30 minutes.
11. Once cooled, take it out in a plate and cut it into equal sized small portions.

For tempering:

Coconut oil - 2 tsp
Mustard - 1 tsp
Urad dal / whole black gram - 1 tsp
Curry leaves - 5 to 6 leaves
Coconut - ½ cup
Jaggery - ½ cup

Method:
1. Once the pieces are cut to equal sizes, divide the pieces into portions for pan frying the patra and for tempered pathrode.
2. To make pan fried patra, keep a pan on low flame with little oil and place the cut pieces one by one for frying on pan.
3. Once the patras are fried on one side, flip them over one by one and fry the other side.
4. After a while, it turns crispy.
5. Pan fried patra is now ready, keep them aside.
6. To make tempered pathrode, chop the patra pieces into small cubes and keep them ready.
7. Heat coconut oil in a pan on low flame and add 1 tsp urad dal to this.
8. Let it change color slightly.
9. Now add 1 tsp mustard to this.
10. Let this splutter.
11. Add 5 to 6 curry leaves to this along with the chopped patra pieces, ½ cup coconut and ½ cup jaggery.
12. Combine everything well.
13. After about 2 minutes, turn off the flame.
14. Tempered pathrode is now ready.
15. Serve hot both pan fried patra and tempered pathrode and enjoy.

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