Cooking greens isn’t as exciting as it seems. The sole purpose of greens in my cooking is basically the health factor that they offer. Most of the times I get over excited by the piles of green leafy vegetables in the vegetable market and end up buying all of them. Because they are so pretty with vibrant color and look so humble that I go crazy. Later when I actually set forth to cook, I have to brainstorm thinking how can I turn them in a delicious way. In such a scenario, bunch of palak leaves turned in to unique and genuine recipe of Udupi => Palak Patrode this week.
If you are following me since some time, you would be knowing what the word “patrode” means. Though it sounds like some deep fried snack, it isn’t so. Patrode is a kind of dumpling cooked using colocasia leaves as main ingredient. Since these leaves are plentiful in Monsoon, it’s cooked maximum number of times then. But can we discard the patrode cravings during other seasons? Nope.. It’s much beyond reality of foodie life. You guys would agree this, right? So we all foodie people came up with a solution through this palak patrode which primarily uses palak leaves. Because palak happens to be year-round green leafy thing, lets thumbs up patrode lovers.
Big bunches of palak which is pretty green and vibrant can become perfect substitute to colocasia. On top of that, palak never turns itchy like colocasia which is best part of this patrode. The process, the spices that get in to patrode remains just same as original recipe. So you need almost all the spices that sit in your grocery counter in optimum quantity. And relish the awesome breakfast or snack or lunch or dinner all round the year.