Indian Pathrode Recipe

Colocasia leaves: Large, green leaves that are the base for this dish.

Rice: Soaked to create a thick batter for coating the leaves.

Coconut: Grated to add texture and flavor to the batter.

Tamarind: Soaked in water to extract its tangy essence.

Jaggery: Grated to add a hint of sweetness to the batter.

Turmeric powder: Adds color and a subtle earthy flavor.

Red chili powder: Provides heat and spice to the batter.

Salt: Enhances all the flavors in the dish.

When spreading the batter on the colocasia leaves, ensure it is applied evenly and thinly. This helps in achieving a uniform texture and flavor throughout the pathrode. Additionally, when stacking the leaves, make sure they are aligned properly to avoid uneven cooking.

• colocasia leaves - Substitute with spinach leaves: Spinach leaves can provide a similar texture and are more readily available in many regions.

• rice - Substitute with quinoa: Quinoa can be used as a gluten-free alternative and offers a similar consistency when soaked and ground.

• grated coconut - Substitute with desiccated coconut: Desiccated coconut can be rehydrated and used in place of fresh grated coconut, providing a similar flavor and texture.

• tamarind - Substitute with lemon juice: Lemon juice can provide the necessary acidity and tanginess that tamarind offers.

• jaggery - Substitute with brown sugar: Brown sugar can mimic the sweetness and slight molasses flavor of jaggery.

• turmeric powder - Substitute with saffron: Saffron can provide a similar color and a unique flavor, though it is more expensive.

• red chili powder - Substitute with cayenne pepper: Cayenne pepper can provide a similar level of heat and spice.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute, offering a similar taste.

• Allow the pathrode to cool completely before storing. This prevents condensation, which can make the pathrode soggy.

• Place the cooled pathrode pieces in an airtight container. If you have multiple layers, separate them with parchment paper to avoid sticking.

• Store the container in the refrigerator if you plan to consume the pathrode within 3-4 days. This keeps them fresh and maintains their texture.

• For longer storage, wrap each piece of pathrode individually in plastic wrap or aluminum foil. This ensures they don't stick together and makes it easier to thaw only what you need.

• Place the wrapped pieces in a freezer-safe bag or container. Label it with the date to keep track of freshness.

• Store the pathrode in the freezer for up to 2-3 months. This method preserves the flavor and texture well.

• To reheat, thaw the pathrode in the refrigerator overnight. Steam them for about 10 minutes or until heated through. Alternatively, you can microwave them on a microwave-safe plate, covered with a damp paper towel, for 1-2 minutes.

• Avoid reheating the pathrode multiple times as it can affect the texture and flavor. Only reheat the amount you plan to consume immediately.

• Steaming Method: Place the leftover pathrode pieces in a steamer basket. Steam for about 10-15 minutes until they are heated through. This method helps retain the moisture and keeps the pathrode soft and flavorful.

• Microwave Method: Arrange the pathrode pieces on a microwave-safe plate. Cover them with a damp paper towel to prevent drying out. Microwave on medium power for 2-3 minutes, checking halfway to ensure even heating.

• Pan-Frying Method: Heat a non-stick pan over medium heat and add a little oil. Place the pathrode pieces in the pan and fry for 2-3 minutes on each side until they are crispy and heated through. This method adds a delightful crunch to the pathrode.

• Oven Method: Preheat your oven to 350°F (175°C). Place the pathrode pieces on a baking sheet lined with parchment paper. Cover them with aluminum foil to prevent drying out. Bake for 10-15 minutes until they are heated through.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the pathrode pieces in the air fryer basket in a single layer. Air fry for 5-7 minutes, shaking the basket halfway through, until they are crispy and heated through.

• Sous Vide Method: Place the pathrode pieces in a vacuum-sealed bag or a zip-lock bag using the water displacement method. Set your sous vide machine to 165°F (74°C) and immerse the bag in the water bath. Heat for about 20-30 minutes until the pathrode is warmed through. This method ensures even heating without drying out the pathrode.

• Blender: To grind the soaked rice, grated coconut, tamarind, jaggery, turmeric powder, red chili powder, and salt into a thick batter.

• Mixing bowl: To hold the ground batter and mix it thoroughly.

• Spatula: To spread the batter evenly on each colocasia leaf.

• Steamer: To steam the rolled and cut colocasia leaves for 30-40 minutes until cooked.

• Sharp knife: To cut the rolled colocasia leaves into 1-inch pieces.

• Cutting board: To provide a surface for cutting the rolled colocasia leaves.

• Measuring cups: To measure the rice, grated coconut, and other ingredients accurately.

• Measuring spoons: To measure the tamarind, jaggery, turmeric powder, red chili powder, and salt accurately.

Prepare ingredients in advance: Soak rice and tamarind ahead of time to save prep time.

Use a food processor: Grind rice, coconut, and other ingredients quickly using a food processor.

Layer efficiently: Spread the batter on multiple colocasia leaves at once to speed up the process.

Steam in batches: Steam multiple rolls at once to reduce cooking time.

Pre-make batter: Prepare the batter a day before and refrigerate it to save time on the day of cooking.