Step-by-Step Guide to Make Award-winning Pathrode (Patra)

Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Steps to Prepare Any-night-of-the-week Pathrode (Patra). It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Pathrode (Patra), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pathrode (Patra) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pathrode (Patra) is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pathrode (Patra) estimated approx 1 hour.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have Pathrode (Patra) using 12 ingredients and 17 steps. Here is how you cook that.

This is a recipe I learnt from my parents. This is a traditional mangalorean dish, and tastes amazing! There is another variant of this made in northern India ( Gujarat ) where the rice and the coconut are replaced with gram flour. Try it out, and enjoy!

Ingredients and spices that need to be Take to make Pathrode (Patra):

1. 20 Colocasia leaves (Patra leaves)
2. 3 cup Rice, soaked for about 6 hours or overnight
3. 15 piece dried red chillies
4. 2 tbsp coriander seeds (sabut dhaniya)
5. 2 tsp cumin seeds (sabut jeera)
6. 1 cup shredded coconut
7. 1 piece tamarind, lemon sized lump
8. 1/2 tsp Fenugreek (methi) seeds
9. 1 salt, to taste
10. 1 water, as needed
11. 1 stick butter
12. 2 tbsp oil (optional)

Steps to make to make Pathrode (Patra)

1. Prep the colocasia leaves. Wash them well, and pat dry.
2. Flip the leaves over, and strip off the thick spines of the leaves. The sap from these stems can cause throat itches and irritation. They are also fibrous, and quite unpleasant in the mouth. It is alright of the leaves are slightly damaged.
3. Blend all the other ingredients (rice, coconut, red chillies, coriander, cumin, tamarind, salt, fenugreek, little bit of water to help blend) into an almost fine paste. The paste should have a spreadable consistency, and a grainy texture.
4. IMPORTANT: Taste the paste at this time - there's no fixing the paste later. The leaves themselves have a very mild flavor, so the flavors on the paste ought to be a bit strong. You should be able to taste the zing from the tamarind, the heat from the chillies, and the salt a bit stronger than you normally would like.
5. Now for the messy and fun bit. Ensure that you have a clean, dry workspace. Lay the biggest colocasia leaf you can find, face down on the surface. Smear a dollop of the prepared paste on the entire leaf.
6. Lay another (smaller) leaf on top of the first leaf, again, face down. Smear a dollop of the spiced paste on this leaf too.
7. Repeat with about 5 or 6 leaves.
8. Once that's done, begin rolling all the leaves into a tight cylinder. Do this by folding the wider sides of the leaves inwards and then rolling from the bottom of the leaves toward the pointy sides. Make sure that the roll is tight, and not much of the spice paste oozes out. A little of the paste should be visible from the outside, it gives the final dish a great look and great taste.
9. Keep the roll aside, and prepare similar rolls with the rest of the leaves. You should be able to prepare about 4-5 rolls.
10. Prepare a water bath for steaming the rolls. Note that you need to steam the rolls, and not boil them.
11. Once the water starts boiling, place the rolls into the hot steam, and close with a tight lid.
12. Let the rolls cook in the steam for about 30 minutes.
13. Once you remove from the steam, let it cool down a bit, and use a sharp knife to cut smaller cylinders out of these rolls.
14. OPTIONAL: If you have some of the spice paste left over, smear a light layer on top of the pieces of pathrode, and lay on a hot griddle. Drizzle oil or ghee on top to shallow fry the pieces. Fry until there are brown spots all over. This happens from the sugars in the coconut and rice caramelizing. This is optional, and the pieces taste great as is.
15. Serve with a dollop of butter on top of each piece, and enjoy the dish hot!
16. NOTE: If you have an itchy throat while you eat this dish, drink a glass of buttermilk or have some yogurt. If the dish is cooked right, you should not have an itchy throat. The tamarind should take care of the itchiness from the leaves.
17. OPTIONAL: If the ingredients disintegrate when you steam them, no problem. Roughly shred everything. In a pan, take some oil. Once the oil is hot, add some mustard seeds, black gram (urad dal split), red chilli flakes, curry leaves. Once the mustard seeds splutter, and the shreds of pathrode, and add some sugar. Toss for a minute and serve hot!

While this is by no means the end all be guide to cooking quick and easy lunches it's excellent food for thought. The expectation is that will get your creative juices flowing so you could prepare wonderful lunches for your own family without needing to complete too horribly much heavy cooking in the approach.

So that is going to wrap it up with this special food Recipe of Homemade Pathrode (Patra). Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!