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.
