Stuffed Colocasia leaves Fritters or "Pathrode Phodi" - A Konkani delicacy

"Pathrode" is a very popular Mangalorean Delicacy made using Colocasia leaves also known as "Arbi ke patte" in Hindi.
Its called as "Pathrado" in Konkani and "Pathrode" in Kannada and Tulu.
Pathrode Phodi is fritters made from Stuffed Colocasia leaves.
This is a starter that is a favorite among all konkanis.
The basic procedure for making these fritters is the same like making Pathrode except that the filling or stuffing is a bit different.
I know its not so easy to find colocasia leaves, but the solution is simple, grow them in your own garden or balcony.
In India and parts of Asia it is known as "Colocasia" and is a food crop.
But in other parts of the world like USA, Canada and Australia it is also known as "Elephant Ear" as is an ornamental plant.
Do buy the bulbs and plant them at home, you will be able to make these new dishes very easily.
Make sure to use enough tamarind in your dish to get rid of the itchiness.


Serves 6
Ingredients:
Colocasia leaves - 10 leaves
(Use 5 leaves per roll)
Ural dal or Split black lentils - 1/2 cup
Rice flour - 1/2 cup
Red chilly powder - 1 tsp
Salt - 1 tsp
Hing/Asafoetida - 1 tsp
Amchur or Dry mango powder - 1 tsp or Tamarind pulp - 1 tsp
Oil for deep frying
Method:
Dry roast the urad dal, allow to cool and then grind to a fine powder.
Now take a large bowl, combine all the ingredients ie urad dal powder, rice flour, red chilly powder, salt, hing and amchur or tamarind powder.
Add enough water to make a thick paste.
Since the colocasia leaves are a little itchy its very important to remove the veins as far as possible.
Also its best to use home grown colocasia leaves since it will be less itchy.
And last but not the least, use enough tamarind or souring agent to beat the itchiness of the leaves.
Wash the leaves well, remove the thick veins of the leaves from the back side of the leaves.
Use a flat surface to make the Pathrado or Pathrode.
I have done this on the kitchen platform, so have put newspaper on the and then spread out the leaves.
Now for stuffing the leaves to make pathrode rolls, I have given step wise pictures along with description of what is done in each step.

Now keep the next leaf and apply paste.
Then another leaf and apply paste.
Keep atmost 5 leaves and apply paste one by one.
Now fold the edges as shown. Follow the steps in the below pictures to finally make the slices which will be ready to fry.

Now deep fry the slices in hot oil till crispy and cooked, around 2-4 minutes.
Serve hot.
If desired, you could also shallow fry them.