Pattodas using Taro leaves
I never had any formal training in cooking my mother's dishes. Not that it is common in India for mothers to formally teach their daugthers how to cook. We just learn by watching, by being a helper in the kitchen or just by hanging out. My most formal training happened when she visited us and I requested her to make this or that. This is one of those dishes that I learnt in that visit.
Mummy and I had gone for vegetable shopping and she was surprised at the presence of taro leaves. She was even more surprised at the size of those leaves. As kid, I did not enjoy this dish but remember all adults in our family really relishing it. So I was skeptical at first but loved it after she made it. We liked the dish so much that we kept using all sorts of broad leave greens (spinach, collard greens, kale.) to make this dish that summer.
Two weeks ago, when I was visiting a mexican groceries/vegetable market, I found the taro leaves and I knew I had to make this dish. The dish can be served with onion garnish or a simple cumin garnish or can be fried as pakodas.
Ingredients
-------------
8-10 taro leaves
1 1/2 cup chickpea flour
1 tsp salt
2 tbsp amchoor powder
1 tsp red chilli powder
water
For onion garnish
------------------
2 tbsp oil
1 tsp cumin seeds
4 shallots, sliced in long strips
3-4 green chillies
For cumin garnish
------------------
2 tbsp oil
1 tbsp cumin seeds
1 tsp coriander powder
1 tsp red chilli powder
1/2 tsp salt
Method
-------
1. Wash taro leaves and cut it in the middle taking out the thick middle vein
2. Collect piles of 3-4 halves of similar size
3. Make a smooth chickpea paste using chickpea powder and the seasoning. Add enough water and break any chickpea powder lumps with hands. The paste should be thick.
4. Spread one leaf, add 1-2 tbsp of chickpea paste and spread it on the leaf.
5. Put the other leaf on top and spread paste on the second leaf.
6. Create a stack using 3-4 leaf halves.
7. Roll the leaves in a small cylinder as shown in the picture.
8. Use remaining leaves to make the rolls.
9. Steam the rolls for 12-15 minutes.
10. Take them out and when cold, cut the pattoda rolls in 1/2 inch thick pieces.
For onion garnish (for half the pieces)
---------------------------------------
1. Heat the oil.
2. When hot, add cumin seeds. Let them splutter for few seconds.
3. Add sliced shallots, green chilli and fry till shallot is brown.
4. Add half the pieces and mix. Let the pattodas get fried for couple of minutes.
For Cumin garnish (for the remaining half)
1. Heat oil on high heat
2. When oil is hot, add cumin.
3. After 10 seconds, add pattodas pieces.
4. Reduce the heat to medium-high.
5. Add the spices and fry for 5-7 minutes. Stir frequently to avoid burning.
Mummy and I had gone for vegetable shopping and she was surprised at the presence of taro leaves. She was even more surprised at the size of those leaves. As kid, I did not enjoy this dish but remember all adults in our family really relishing it. So I was skeptical at first but loved it after she made it. We liked the dish so much that we kept using all sorts of broad leave greens (spinach, collard greens, kale.) to make this dish that summer.
Two weeks ago, when I was visiting a mexican groceries/vegetable market, I found the taro leaves and I knew I had to make this dish. The dish can be served with onion garnish or a simple cumin garnish or can be fried as pakodas.
Ingredients
-------------
8-10 taro leaves
1 1/2 cup chickpea flour
1 tsp salt
2 tbsp amchoor powder
1 tsp red chilli powder
water
For onion garnish
------------------
2 tbsp oil
1 tsp cumin seeds
4 shallots, sliced in long strips
3-4 green chillies
For cumin garnish
------------------
2 tbsp oil
1 tbsp cumin seeds
1 tsp coriander powder
1 tsp red chilli powder
1/2 tsp salt
Method
-------
1. Wash taro leaves and cut it in the middle taking out the thick middle vein
2. Collect piles of 3-4 halves of similar size
3. Make a smooth chickpea paste using chickpea powder and the seasoning. Add enough water and break any chickpea powder lumps with hands. The paste should be thick.
4. Spread one leaf, add 1-2 tbsp of chickpea paste and spread it on the leaf.
5. Put the other leaf on top and spread paste on the second leaf.
6. Create a stack using 3-4 leaf halves.
7. Roll the leaves in a small cylinder as shown in the picture.
8. Use remaining leaves to make the rolls.
9. Steam the rolls for 12-15 minutes.
10. Take them out and when cold, cut the pattoda rolls in 1/2 inch thick pieces.
For onion garnish (for half the pieces)
---------------------------------------
1. Heat the oil.
2. When hot, add cumin seeds. Let them splutter for few seconds.
3. Add sliced shallots, green chilli and fry till shallot is brown.
4. Add half the pieces and mix. Let the pattodas get fried for couple of minutes.
For Cumin garnish (for the remaining half)
1. Heat oil on high heat
2. When oil is hot, add cumin.
3. After 10 seconds, add pattodas pieces.
4. Reduce the heat to medium-high.
5. Add the spices and fry for 5-7 minutes. Stir frequently to avoid burning.
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