Before the Konkani-style Pathrode went into the coconut curry, I saved a few rolls to slice and pan-fry for a snack with chai. The edges turn slightly crisp in the pan, while the layers of leaves and spiced paste stay tender inside.
They may remind you of Alu Vadi, but the green moong and rice in these layers give this version its own flavour. Colocasia leaves, also called Alu Patha or Thevu da Eere, are spread with a thick paste, stacked, folded and steamed before being sliced and fried.
The layering takes a little time, so take your time with the steps. Spread the paste thinly between the leaves and at each fold so the roll holds together.
Pathrode | Pan-Fried Colocasia Leaf Rolls
Pathrode | Pan-Fried Colocasia Leaf Rolls
Ingredients
Rice, moong and spice paste
- 1 cup uncooked parboiled rice, such as red matta rice
- ½ cup whole green moong
- 1½ tablespoons chana dal, soaked
- ½ cup freshly grated coconut
- 1 tablespoon coriander seeds (dhania)
- ½ tablespoon cumin seeds (jeera)
- ½ teaspoon fenugreek seeds (methi)
- ½ teaspoon peppercorns
- Dried red chillies, to taste
- Tamarind
- A small piece of jaggery
- Salt, to taste
- Very little water, for grinding
Leaves and finishing
- Colocasia leaves, enough to make stacks of 4 to 5 leaves each
- A little turmeric and tamarind, for the leaf-soaking water
- A little oil, for shallow-frying
Instructions
Method
- Soak the rice and moong. Wash the uncooked parboiled rice and whole green moong and soak them together overnight. Soak the chana dal as well so it is ready for grinding. Drain before using.
- Prepare the leaves. Wash the colocasia leaves. Carefully trim away the hard raised veins from the underside, keeping the leaf as intact as possible.
- Soak the leaves. Soak for 15 minutes in water mixed with a little turmeric and tamarind, following my grandmother's preparation tip. Drain well before layering.
- Grind the paste. Grind the soaked rice, moong and chana dal with the coconut, coriander, cumin, fenugreek, peppercorns, dried red chillies, tamarind, jaggery and salt. Add very little water. The paste should be thick enough to spread over the leaves.
- Layer the leaves. Lay out the first leaf and spread a thin layer of paste over it. Place another leaf on top and spread with paste again. Repeat to make a stack of 4 to 5 leaves.
- Fold and roll. Fold the sides of the stack inward to form a narrower strip. Spread a little paste over each fold to help it stick. Fold the lower end upward, then continue rolling into a compact parcel, adding a thin layer of paste at the folds. Repeat with the remaining leaves and paste.
- Steam thoroughly. Place the rolls in a steamer and steam for 35 to 45 minutes, depending on their thickness. Test the centre with a toothpick: it should come out clean, with no uncooked paste sticking to it. Continue steaming if needed until the centre is cooked through.
- Cool and slice. Let the rolls cool slightly, then cut into slices with a sharp knife.
- Pan-fry. Heat a pan over medium heat with a little oil. Shallow-fry the slices for about 3 minutes on each side, until slightly crisp on the outside.
- Serve with chai. Enjoy the warm Pathrode as a snack with a hot cup of tea.
Notes
- Use uncooked parboiled rice. The red matta rice is soaked before grinding, rather than cooked rice being added to the paste.
- Keep the paste thick. Use very little water so it stays on the leaves.
- Spread thin layers. Paste between every leaf and at the folds helps the rolls hold together.
- Steam before frying. The rolls need to be fully cooked in the steamer; pan-frying gives the slices their crisp finish.
- Let the rolls cool slightly before slicing. A sharp knife helps keep the layers neat.
These steamed rolls can also be used in Pathrode Gassi.
Layering, folding and steaming
