In winter, where colocasia vegetables and maize bread are widely used in every kitchen, on the other hand, in the rainy season, patties and pakodas made from colocasia leaves are very tasty and delicious, seeing which every person’s mouth would water. In the Giripar region, especially during the rainy season, colocasia leaves are used to prepare a variety of dishes. In the Giripar area, Patid is called Dheedhade in the local language. Which is especially eaten with desi ghee or curd.
The new moon falling in the month of Bhadrapada is called Dagwasam or Dagaili in the local language. On this festival, in the Rajgarh area of Giripar and the Shimla and Solan districts bordering it, there is a special practice of making Patid or Dhighade which is cut with a sharp tool at the threshold of the house at night and offered to the witches.
In Ayurveda, colocasia leaves are considered a mine of virtues. Ayurveda expert Dr. Vishwabandhu Joshi said that Arabic leaves are called Lambu in the local language, which are heart-shaped. While the heart is nourished by its consumption, the leaves of colocasia are considered very beneficial for the eyes. Beta carotene i.e. Vitamin A present in these leaves is found in abundance. Apart from this, its consumption reduces the increased bad cholesterol in the body. Many elements like vitamin A, vitamin C, iron, and folate are found in colocasia leaves, the intake of which completes many deficiencies in the body.
Senior citizen Pritam Thakur said that the tradition of making Patid in rural areas has been going on since time immemorial. In the past, people used to apply maize flour paste instead of gram flour to colocasia leaves to make Patid. I told her that in the past, during Buara or any group function, people were served food on colocasia leaves. Because Arabic leaves are very big in size. Apart from this, in the past, when there was a lot of scarcity of grains, people used to survive by making pots or pots. It is used in every household on the occasion of Dagali. Please tell us that plantain is also a food related to our culture, which is considered to have its own importance.