Patode Recipe. Smear a thin layer of patrode batter on it and place one more leaf on top of it. Choosing the right leaves is critical to the success of this recipe.
See recipes for yum arbi ke patte ke patode, spinach leaves patode too. Continue smearing the batter and placing leaf till you have layers of 5 to 6 leaves. Browse recipes by occasion, ingredients, cuisine, festivals and more.
And Bihar, Patra In Gujarat And Rajasthan, And Alu Vadi In Maharashtra.
Arbi k patode or colocasia lea rolls are an interesting monsoon snack which is crunchy and tastes divine. In maharashtra it’s known as alu wadi, in gujarat it is known as patra, in north india it is known as. Even when used in patrode after baking, colocasia leaves tend to induce a sense of itchiness on the tongue.
Arbi Patte Ke Patode By Harmeet Kaur.
Patrode or steamy colocasia rolls is a most popular konkani cuisine and it is prepared throughout the rainy season. Browse recipes by occasion, ingredients, cuisine, festivals and more. The recipe is the simplest, and you need the following ingredients to make patrodu:
Pudina Patode Recipe In Hindi | Patode Recipe | Pudina Patode | Indian Recipeplz.
Grind them with coconut, rice, soaked dal, tamarind, jaggery, red chillies and salt without adding water (if required, add very little water). Take fresh medium size edible leaves. Smear a thin layer of patrode batter on it and place one more leaf on top of it.
Arbi Ke Patto Ke Patode Recipe.
Its later stacked upon each other and then steam cooked. I have tasted both versions of patra and they are quite similar. Then the leaves are rolled and steam cooked in large vessels.
Now On A Clean Surface Keep A Big Colocasia Leaf Upside Down.
Heat oil and fry urad dal, asafoetida and coriander seeds. Remove the thick veins of the leaves. Now fold both the edges lengthwise applying a thin coat of batter on it, then start rolling these stalk of leaves from bottom towards top.