#BTExperts Get A Taste Of Himalayan Soul Food With This Recipe

Fresh air, bright blue sky, snow-capped mountains and blazing sunshine - are you and bae missing your Himalayan sojourn?

Well, we have the perfect antidote for that. All you need is to recreate the sweet moments from your vacay with a plate of manna from the mountains!

'I always think of Patyud when I think about the hills. This recipe is from the hills of Uttarakhand and my mother used to feed this dish quite often during evening tea time. I have a lot of childhood memories attached to it,' says Chef Vineet Bahuguna, Executive Sous Chef, Hilton Garden Inn, New Delhi.

Patyud or fried colocasia leaves is a delicious offering from the hills of Garhwal and Kumaon, whose earthy, crisp flavour is sure to take you back to your Himalayan vacation. So, here is how to recreate it:

Pan-fried Colocasia Leaves Tempered With Jakhiya seeds

Ingredients:

 Colocasia (arbi) Leaves - 400 Gms

 Besan - 200 Gms

 Garlic chop - 30 Gms

 Ginger Chop - 30 Gms

 Green Chilly Chop - 10 Gms

 Coriander Powder - 15 Gms

 Cumin Powder - 10 Gms

 Salt - To Taste

 Mustard Oil - 50 ml

 Jakhiya Seeds (wild mustard) - 15 Gms

Take soft Colocasia leaves and remove hard membranes with a knife.

Wash them and then pat dry using a clean cloth.

In a bowl mix besan, garlic, ginger, green chilli, Coriander powder, cumin powder and make a thick batter adding water and keep it aside.

Place one leaf on a flat surface. The glossy part must be facing down.

Spread the batter evenly using your hand. Fold the leaves and tie them using a thread.

Steam the leaves for 15 minutes on a high flame.

Remove and let it cool down in the refrigerator.

Cut the steamed leaves into square shapes.

In a non-stick pan add mustard seed and add Jakhiya seeds and let it crackle.

Add the steamed leaves and pan fry till it turns crispy.

Serve hot with green chutney.

Bon Appétit!