A traditional monsoon delicacy from Uttarakhand, Patyur brings together tender arbi leaves, spiced gram flour and local herbs. Steamed, lightly fried, and served with chutney, it brings the comforting flavours of the hills to your tables
There is something about the monsoon that makes comforting food even more special. As the rains bring cooler days and a slower pace, hearty recipes made with fresh, seasonal ingredients take centre stage. In India’s Garhwal and Kumaon regions of Uttarakhand, the monsoon brings Patyur (Patyud), a traditional delicacy made with fresh Colocasia (arbi) leaves and layered with a flavorful blend of locally spiced gram flour (besan).
The leaves are carefully rolled and steamed to preserve their authentic taste and nutritional value. They are then lightly shallow-fried and delicately tossed with local herbs,
Jakhiya (wild mustard seeds), and whole dried red chillies. This imparts a distinctive nutty aroma, subtle smokiness, and a delightful crisp texture to the fritters.
Served as a healthy steamed delicacy, Patyur is rich in dietary fibre and naturally packed with Vitamins A and C, calcium, iron, and antioxidants, making it a wholesome and nutritious choice.
Traditionally served with fresh Pudina (mint)
chutney or Til-Tamatar (sesame and tomato) chutney, these vibrant accompaniments beautifully complement the earthy taste of Patyur.
While there is a different charm to enjoying fritters in the rain, the humid monsoon weather makes the arbi plants grow lush and tender, making it the perfect time to harvest them. It is a nostalgic comfort food for locals in regions like Jaunsar, Kumaon, and Garhwal. The preparation is a communal activity: generations of
women gather to meticulously de-vein the leaves, slather them with spiced flour paste, roll them tight, and steam them.