Colocasia Patra (arbi leaves pakora)

Name: Colocasia Patra (arbi leaves pakora)
Yield: 15 servings
Cuisine: Indian
Ingredients: 12 leaves medium sizes arbi; 2 tbsp oil; 1 tsp mustard seeds; 2 tsp sesame seeds; 1 pinch asafoetida; For The Besan Mixture:; 1 cup bengal gram flour; 1 tsp green chilli paste; 1/2 tsp turmeric powder; 1 tsp chilli powder; 1/2 tsp asafoetida; 3/4 cup grated jaggery/ sugar; 3 tbsp tamarind water; to taste Salt; For Garnishing:; 2 tbsp finely chopped coriander leaves

Rita Chadha @cook_12429237

Colocasia(Arbi Leaves pakora), Patir(patra) is a steamed vegetable leaf roll recipe with the colocasia leaves rolled up one after another after getting smeared with a besan paste. These are then cut into small spices and then steamed or deep fried.
Best for snack or appetizer! Hope you would like it.

Rita Chadha @cook_12429237

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Ingredients

15 servings

12 leavesmedium sizes arbi
2 tbspoil
1 tspmustard seeds
2 tspsesame seeds
1 pinchasafoetida
For The Besan Mixture:
1 cupbengal gram flour
1 tspgreen chilli paste
1/2 tspturmeric powder
1 tspchilli powder
1/2 tspasafoetida
3/4 cupgrated jaggery/ sugar
3 tbsptamarind water
to tasteSalt
For Garnishing:
2 tbspfinely chopped coriander leaves

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Steps

1

Combine all the ingredients in a bowl, add approx. 1 cup of water and mix very well using a whisk till the jaggery melts and becomes smooth. Keep aside.
2

Clean the colocassia leaf on both the sides using a wet muslin cloth.
3

Place a colocassia leaf on a clean flat surface with the light green side facing upwards and the tip facing towards you.
4

Spread a little beasn mixture evenly on the colocassia leaf.
5

Place another colocassia leaf over it with the light green side again facing upwards and tip in the opposite direction. Again spread a little beasn mixture evenly over the colocassia leaf.
6

Repeat the step for 2 more leaves.Fold the leaves around 2” from both sides.
7

Roll it up tightly from one end to other end while applying a little besan mixture in each fold. Finally secure the other end using a little besan mixture and keep aside.
8

Place all the rolls in a steamer and cook for 20 to 25 minutes or till they becomes firm. Keep aside to cool completely for approx. 10 minutes.
9

When cool, cut each roll into thick slices.
Heat the oil in a deep non-stick pan and add the mustard seeds.
10

When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds.Add the patra pieces, toss gently and cook on a medium flame for a minute.
11

Serve with Tamarind chutney or hot mint chutney.