Himachali Cuisine-Patode recepie
Step 2- Smear the paste on the first leaf
Step 3- Put the next leaf with tip pointing in the opposite direction to the first one. Now as you can see this leaf is miniscule. In a perfect world it would be the same size as the first one. If you have big leaves… 3 leaves to one… if small ones then 5 should do it.
Step 4- There goes another tiny one- remember to alternate tips
Step 5- More tiny ones
Step 6- First fold..
Step 7 – Smear some more paste..
Step 7 – Second fold
Step 8 – And rolling
Step 9 – And rolling
Step 10 – Done rolling now…. just find a thread and tie it up
And done!
Beauty lies in the eyes in the eye of the beholder… I find them scintillating.
Nani adds a criss cross of sticks at the bottom to increase the level and prevent burning. Ingenious I would say.
Add the steel plate and ..
Add your rolls to the prepared cooker.
Add as many rolls as the container will take.
Add water to the cooker.
Nani added about 2 tablespoonfuls of oil as topping.
Cover with turmeric leaves. Now according to Nani, the correct way to tie up the ‘patore’ is with strips of turmeric leaves not thread. As if it isn’t so much work already to find ‘Kachalu’ leaves on top of then looking for turmeric leaves too.
And it goes on the gas. Nani says you must wait till you can hear the oil crackling which tells you the water has evaporated but I think 10-15 minutes is more than enough since we are going to fry them eventually.
Out of the cooker. A bit over steamed but that’s ok. Let them cool. Nani has this trick of cooling them and then putting them in the fridge so they become hard… easier to cut into desired shapes.
Sliced and fried. You can deep-fry them or shallow fry on a tava.
Step 2- Smear the paste on the first leaf
Step 3- Put the next leaf with tip pointing in the opposite direction to the first one. Now as you can see this leaf is miniscule. In a perfect world it would be the same size as the first one. If you have big leaves… 3 leaves to one… if small ones then 5 should do it.
Step 4- There goes another tiny one- remember to alternate tips
Step 5- More tiny ones
Step 6- First fold..
Step 7 – Smear some more paste..
Step 7 – Second fold
Step 8 – And rolling
Step 9 – And rolling
Step 10 – Done rolling now…. just find a thread and tie it up
And done!
Beauty lies in the eyes in the eye of the beholder… I find them scintillating.
Nani adds a criss cross of sticks at the bottom to increase the level and prevent burning. Ingenious I would say.
Add the steel plate and ..
Add your rolls to the prepared cooker.
Add as many rolls as the container will take.
Add water to the cooker.
Nani added about 2 tablespoonfuls of oil as topping.
Cover with turmeric leaves. Now according to Nani, the correct way to tie up the ‘patore’ is with strips of turmeric leaves not thread. As if it isn’t so much work already to find ‘Kachalu’ leaves on top of then looking for turmeric leaves too.
And it goes on the gas. Nani says you must wait till you can hear the oil crackling which tells you the water has evaporated but I think 10-15 minutes is more than enough since we are going to fry them eventually.
Out of the cooker. A bit over steamed but that’s ok. Let them cool. Nani has this trick of cooling them and then putting them in the fridge so they become hard… easier to cut into desired shapes.
Sliced and fried. You can deep-fry them or shallow fry on a tava.
