Patyud ( Gundalu ) - A traditional Garhwali delicacy

Patyud (Gundalu)

"Uncovering the Flavors of Garhwal and Kumaun: The Art of Traditional Cuisine

The cuisine of the Garhwal and Kumaun regions is a testament to the resourcefulness and creativity of its people. Despite limited vegetation, the locals have mastered crafting wholesome and delicious dishes using locally grown ingredients.

A perfect example of this culinary ingenuity is Patyud, also known as Gundalu or Patod. This beloved Pahadi dish showcases the innovative use of Colocasia plant leaves (Arbi) to create a mouthwatering starter, mini meal, or even full meal.

What's remarkable about Garhwali cuisine is its ability to produce amazing dishes from a limited inventory of ingredients. This frugality is what makes Garhwali cuisine truly special.

Let's dive into the world of Patyud and explore a simple recipe to make this delightful dish."

 Ingredients:
  • Arbi Leaves                                           - 800 gms
  • Besan                                                    - 200 gms
  • Garlic                                                     - 50 gms
  • Ginger                                                    - 50 gms
  • Red Chilly Powder                                  - To Taste
  • Coriander Powder                                   - A table Spoon
  • Bhuna Zeera Powder                              - A Table Spoon
  • Garam Masala (Optional)                        - Half a Table spoon 
  • Salt                                                          - To Taste 
  • Green Chillies                                          - 4 Numbers
  • Mustard Oil                                               - 100 ml

Method Of Preparation :
  • Finely Cut the Arbi Leaves in Thin strip style, wash and rinse.
  • Now Make a Dry Mix of Besan, Chilly powder & other Masalas Mentioned above
  • Add The Dry Besan Mix to the finely sliced Arbi Leaves
  • Add Finally Chopped Ginger & Garlic
  • Add Chopped Green Chillies
  • Now Apply some Mustard oil on your hand ( to prevent it from Inflammation) 
  • Start mixing it together gently
  • Now mix it rigorously until the leaves binds up with the dry masala
  • Sprinkle some water as required to form a dough like consistency
  • Keep the Mix covered for half an hour
  • Now take some oil in a Pan - preferably Iron karahi
  • Place the Mix gently on top
  • cook with medium fire for half an hour and turn it up side down


  • Now again cook it for half an hour
  • Take out the Gundalu mix and cut into small pieces 






  • Now temper these with dried Red Chillies & Jakhya Seeds(a local ingredient from Uttarakhand used widely for tempering various curries, vegetables & lentils).




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