Pan-Fried Patrode (Pathrode oggarane or phanna patrado) takes the classic patra dish to the next level with its tempering, crispy golden exterior, and irresistible flavor. A special recipe from coastal cuisine. Serve it with dalitoy and steamed rice for a complete vegetarian meal.
Patrode
As you all know, pathrode, also known as patrado, patrodu, patra, alu vadi, rikvach, patod, and pinwheels, is an old-fashioned, addictive steamed dish made with colocasia leaves, also known as arbi, kesuvu, chevu, etc. Patra means leaf, and vada means dumplings in Sanskrit.
Pathrode Oggarane
Oggarane or Phanna means tempering. This is one of the most loved recipes in coastal cuisine. The leftover or steamed pathrode is cut into pieces and pan-fried with simple tempering, creating a crispy exterior and soft, savory interior.
You will love the texture of this ptra dish. It is gluten-free and rich in coastal flavors. It can be served as a side dish, appetizer, or evening snack. One of the best ways to enjoy colocasia leaves or use leftover patras.
Ingredients
Patrado: Homemade patrode slices.
Coconut oil: For authentic coastal flavors.
Tempering: garlic, curry leaves, and red chilies.
Check out the recipe card for the full list of ingredients.
Step-by-step instructions
- Heat oil in a pan. Add the garlic cloves and sauté until golden.
- To this, add red chilies and curry leaves, and sauté until crisp.
- Add the pathrode slices, mix well, cover, and cook for 4 minutes.
- Stir again and cook for another 3-4 minutes.
- Add the grated coconut and cook for another 2-3 minutes.
- Serve and enjoy.
Tips
- Patrode already has salt. So, you don’t need to add it while pan-frying.
- Adjust the temperings to taste.
- If you want a crisper texture, add extra oil and fry for a little extra time.
- For a no-onion, no-garlic version, skip garlic and add mustard seeds and a pinch of hing.
Serving suggestions
- Tastes best with rice and dal. You can also serve with rasam (saaru) or kulta kadi.
- During the monsoon season, it is an excellent snack with a cup of tea.
More Mangalore Udupi recipes
Recipe card
Pan Fried Patrode | Phanna Patrado
Ingredients
- 10-12 Patrode slices chopped into bite-sized pieces
- 2 tablespoon Coconut oil
- 8 Garlic cloves crushed
- 3-4 Red chilies
- 2 Curry leaves sprig
- 2 tablespoon Coconut grated
Instructions
- Heat oil in a pan. Add the garlic cloves and sauté until golden.2 tablespoon Coconut oil, 8 Garlic cloves
- To this, add red chilies and curry leaves, and sauté until crisp.3-4 Red chilies, 2 Curry leaves
- Add the pathrode slices, mix well, cover, and cook for 4 minutes.10-12 Patrode slices
- Stir again and cook for another 3-4 minutes.
- Add the grated coconut and cook for another 2-3 minutes.2 tablespoon Coconut
- Serve and enjoy.
Video
Notes
- Patrode already has salt. So, you don’t need to add it while pan-frying.
- Adjust the temperings to taste.
- If you want a crisper texture, add extra oil and fry for a little extra time.
- For a no-onion, no-garlic version, skip garlic and add mustard seeds and a pinch of hing.
Nutrition
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