Konkani Pathrado / Pathrode

Pathrode or Pathrado is a Konkani recipe of Colocasia or Arum or Taro Root leaves.  This recipe is well known as Patra for Gujaratis and Alu Wadi for Maharashtrians.  I have used Collard Greens for this Patrado recipe as a substitute for Alu Paan or Patrade Paan
If you find this recipe time consuming, try the easier recipes of Alu Wadi made of Besan or Chickpea Flour and Patrade Pana Muddo.

Collard Greens - a bunch
Chana Dal/Split Bengal Gram - 1 cup
Tur Dal/Split Pigeon Peas - 1/2 cup
Rice (Medium Grain) - 1/4 cup
Grated Coconut (fresh or frozen) - about 1/2 cup
Coriander Seeds/Dhane - 1 1/2 tbsp
Dry Red Chillies (Byadagi variety) - 10
Tamarind/Chinch/Chincham - 1 tsp
Jaggery or Sugar or Molasses - 1 tsp
Semolina/Rava/Sooji - 1/2 cup (optional)

How to prepare Pathrode:
  • Soak rice, chana dal, tur dal in water for 6 - 8 hours.  Wash the soaked dals and rice well. Grind coconut, soaked dals, rice, coriander seeds, dry red chillies, tamarind, jaggery and salt to a slightly coarse or fine paste.  Add very little water for grinding, so that the paste is thick and not runny.  Add more or less red chillies, tamarind and jaggery to suit your taste.
  • Wash the collard greens well and wipe them dry.
  • Remove the thick midribs/stem of the leaves.  Place two big leaves with the lighter green side up and apply the paste evenly.  Place 4 - 5 leaves, applying the paste in a similar way.  Fold the leaves together from all the 4 sides and form a roll.
  • Steam these rolls for 12 - 15 minutes.  After the rolls cool, cut the rolls into medium slices and serve hot Pathrode with coconut oil or ghee/clarified butter.  
  • Pathrode can be shallow fried with or without semolina.
Konkani Pathrado


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