Pahadi Patood: A Crispy Monsoon Classic Wrapped in Arbi Leaves
Introduction
Before chips came in packets, Patood came in leaves.
In the misty hills of Himachal Pradesh — especially in the regions of Sirmaur, Kangra, Solan, and parts of Uttarakhand’s Jaunsar — there’s a crispy, earthy dish called Patood (also known as Patrode). It’s made from arbi (colocasia) leaves, stuffed with a spiced besan (gram flour) paste, rolled tight, steamed, and then shallow-fried in mustard oil to golden perfection.
More than a snack, Patood is a seasonal tradition — often made during the monsoon, when arbi leaves grow lush, and kitchens fill with the smell of wet earth and spice.
The Story Behind the Leaves
Pahadi women have long known how to turn what grows wild into something wonderful. Arbi leaves are slightly itchy raw, but once treated with spice and heat, they transform into a delicate yet hearty snack.
In many households, Patood is prepared when families come together — mothers layering leaves with care, grandmothers passing down spice ratios, and children waiting to steal the crispy corner pieces off the pan.
“Ismein sirf swaad nahi, yaadon ki bhi parat hai.”
“It’s not just flavor — it’s layered with memories.”
– Savitri Thakur, 72, from Nahan
How to Make Himachali Patood (Patrode)
🌿 Ingredients
- 10 Arbi (colocasia) leaves, fresh and intact
- 1 cup besan (gram flour)
- 2-3 green chilies, chopped
- Salt to taste
- ½ tsp red chili powder
- 1 tsp turmeric powder
- ½ tsp cumin powder
- ½ tsp coriander powder
- 2 tsp garam masala
- 1 tsp ajwain (carom seeds)
- ½ tsp mustard oil (for the batter)
- Mustard oil for frying
🫓 Instructions
1. Make the batter
In a bowl, mix besan with water to form a smooth, semi-thick batter. Add all spices — red chili, turmeric, cumin, coriander, garam masala, ajwain, and salt. Add a touch of mustard oil for that signature pahadi punch.
2. Prepare the leaves
Wash arbi leaves thoroughly. Lay one leaf face-down on a clean surface. Trim the thick stalk to make the leaf more pliable.
3. Layer and stack
Spread a thin layer of the batter on the leaf. Place another leaf on top and repeat. Keep stacking and spreading — usually 4–6 leaves per roll.
4. Roll it up
Once layered, roll the stack tightly into a log-shaped roll, like a Swiss roll or wrap.
5. Steam
Place the roll in a steamer or idli stand. Steam for 20–30 minutes until firm. You’ll know it’s done when the aroma changes and the roll becomes stiff to the touch.
6. Cool and slice
Let the roll cool. Then slice it into half-inch thick rounds.
7. Fry
Heat mustard oil on a tawa or pan. Fry the slices on medium flame until golden brown and crisp on both sides.
🍽️ Serve With:
- Fresh coriander chutney
- Tomato ketchup (for a tangy contrast)
- Garma-garam chai
- Or even with roti and sabzi as a full meal
Cultural Notes
- Patood is often made during Shravan (July–August), when arbi grows best and monsoons make deep frying less guilt-inducing.
- Some families add crushed garlic or methi (fenugreek) to the batter for variation.
- A few villages also sun-dry the steamed rolls for later use, like Pahadi papad.
A Dish That Preserves More Than Taste
Food like Patood preserves more than recipes — it keeps alive:
- Farming knowledge: knowing when arbi grows, which leaves are tender, and how to avoid itchy varieties
- Spice craft: balancing heat and earthiness in just the right way
- Social rituals: passing down techniques across generations
It’s why we at Buransh Tales document recipes not just with ingredients — but with interviews and context.
“Hamari daadi ke haath ka Patood toh sabse crisp aur sabse pyaara hota tha.”
"Grandma’s Patood was always the crispiest and the most loved."
– Priya Negi, Dehradun
Want to Record Your Family’s Recipe?
We're building a Pahadi Recipe Archive. If your family has a version of Patood (or any other local recipe), send us:
- The written recipe (in any language)
- Photos or videos of the cooking process
- Audio stories or memories tied to the dish
We’ll help document and share it with full credit to your family name or village!
Conclusion
Patood is not just a snack — it’s a culinary time capsule that holds within it the rhythm of rain, the care of mothers, and the wisdom of grandmothers. As the world races ahead, may we take a moment to pause, fry a batch of Patood, and remember where we come from.
जब तक खाना पकता है, रिश्ते भी पकते हैं।
"As long as food cooks, so do relationships."
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