The arrival of the monsoon season in the scenic valleys of Uttarakhand brings a delightful shift in regional culinary traditions. While rainy days typically invite cravings for hot pakoras and samosas, the air in Dehradun and surrounding hill towns fills with the rich aroma of 'Patttor' or 'Patyood', a cherished mountain delicacy prepared from fresh colocasia (arbi or pinalu) leaves. Combining tender leaves, gram flour paste, and a blend of traditional spices, this dish demands meticulously practiced culinary effort. For food enthusiasts eager to experience this seasonal specialty without the tedious process of home preparation, Tilak Road in Dehradun stands as the ultimate food destination.
A Culinary History Dating Back to 1962
Batra Chaat Bhandar, situated on Tilak Road, serves as the primary hub for this seasonal monsoon feast. The eatery carries a long and notable heritage. According to shop owner Rajesh Batra, his father laid the foundation of the business in 1962 with a modest roadside cart on Tilak Road, selling bun-tikki, chole-bhature, and traditional street chaat. Rajesh Batra joined his father in running the establishment at an early age and continues to preserve the legacy today. While the shop offers popular fast food and Chinese dishes throughout the year, the onset of the monsoon brings a special seasonal highlight to the menu: Patttor Chaat.
Crafting the Seasonal Colocasia Leaf Delicacy
The true essence of Patttor Chaat lies in its seasonal availability. Rajesh Batra notes that fresh, tender colocasia leaves are harvested exclusively during the rainy season, making this dish available for just three months a year. The culinary preparation follows a careful, traditional process. Fresh leaves brought directly from local farms are thoroughly washed. A thick paste made of gram flour (besan) and a secret home-ground spice mixture is evenly spread onto each leaf. The leaves are then neatly stacked, folded, and steamed. Once cooked through steam, the leaf rolls are sliced into round pieces and deep-fried to a crisp texture upon order. Finally, the crispy Patttor is topped with chilled yogurt, sweet and tangy chutneys, diced onions, and special chaat masala.
Traditional Recipe Eliminates Throat Irritation
A common issue associated with eating colocasia leaves is a mild itching or scratching sensation in the throat due to naturally occurring calcium oxalate crystals. However, the special recipe and technique refined at Batra Chaat Bhandar eliminate this discomfort entirely. Through a specific combination of traditional spices and thorough steaming, customers can enjoy the dish without any throat irritation. Despite its high quality and distinct taste, the dish remains remarkably affordable at just Rs 50 per plate, making it accessible to all visitors.
Attracting Local Foodies and Out-of-Station Tourists
The popularity of Batra Chaat Bhandar's Patttor Chaat extends far beyond Tilak Road. As the rain begins, food lovers from various Dehradun neighborhoods such as Dehra Khas, Rajpur, and Mokampur flock to the eatery. Furthermore, tourists traveling from neighboring cities and states, including Delhi and Shimla, regularly visit to savor the seasonal chaat. Many visitors frequently order packed takeaway bundles of Patttor to share the distinct mountain flavor with family back home.
Reaching Tilak Road via Saharanpur Chowk
For visitors looking to try this iconic monsoon dish in Dehradun, reaching the shop is straightforward. Located on Tilak Road, just a short distance from Saharanpur Chowk, Batra Chaat Bhandar continues to serve fresh, steaming Patttor Chaat daily throughout the monsoon months, upholding a street food tradition established over six decades ago.
