Arbi ke Pakode /Colocasia Leaf Fritters

Name: Arbi ke Pakode /Colocasia Leaf Fritters
Total time: 1200 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 6 medium size Colocasia Leaves/ Arbi Ke Patte; 1 Cup Besan/ Chickpea Flour/gram flour; 1/2 teaspoon ajwain /carrom seeds; 1/4 teaspoon heeng/asafoetida; 1 teaspoon salt or to taste; 2 green chillies chopped; 1/2 teaspoon Red Chilli powder; 1 teaspoon Amchur/Dry Mango Powder; 1/2 teaspoon Coriander powder; 1/2 teaspoon Cumin Powder or jeera powder; 2 teaspoon Ginger Paste; 1/2 teaspoon sugar (optional); 2 pinch soda bicarbonate; 1/4 cup Water for mixing; 1 teaspoon coriander leaves; 1 teaspoon roasted sesame seeds; 2 cups Oil for frying; For the garnish; 1 teaspoon Chat Masala for sprinkling/garnishing

Sanchita Mittal @sm_thechef

Delhi

#YIFR
This is my innovative version of making colocasia leaf fritters.
Usually the colocasia leaves are rolled along with batter, but here the leaves are chopped and mixed with the gram flour and an array of spices to make crispy and delicious fritters.
These are sweet and tangy flavoured snacks which are crispy and delicious and just perfect for a monsoon evening with tea.

Sanchita Mittal @sm_thechef

Saved

Ingredients

20 minutes

6 servings

6medium size Colocasia Leaves/ Arbi Ke Patte
1 CupBesan/ Chickpea Flour/gram flour
1/2 teaspoonajwain /carrom seeds
1/4 teaspoonheeng/asafoetida
1 teaspoonsalt or to taste
2green chillies chopped
1/2 teaspoonRed Chilli powder
1 teaspoonAmchur/Dry Mango Powder
1/2 teaspoonCoriander powder
1/2 teaspoonCumin Powder or jeera powder
2 teaspoonGinger Paste
1/2 teaspoonsugar (optional)
2 pinchsoda bicarbonate
1/4 cupWater for mixing
1 teaspooncoriander leaves
1 teaspoonroasted sesame seeds
2 cupsOil for frying
For the garnish
1 teaspoonChat Masala for sprinkling/garnishing

Saved

Steps

20 minutes

1

Select the softest and youngest leaves, cut the central stem and remove the hard membranes using a knife.
2

Wash them thoroughly and chop or shred them finely
3

Take a big mixing bowl and add the shredded leaves, besan, ajwain, salt, red chilli powder, coriander powder, amchur powder and cumin Powder, ginger paste, green chillies, sugar, coriander leaves, soda and mix well, add water if required.
4

The mixture should be a thick one and not runny(it should be like a soft dough)
5

Now make small cylindrical shapes of about 5 inches out of the prepared dough, with the help of your greased palms.
6

Meanwhile heat 2 glasses of water in a vessel and steam all the rolls on a greased strainer covered with a lid for at least 15-20 minutes on high heat.
7

They become non sticky after steaming.
8

Let them cool down and come to room temperature.
9

Now cut them into 1 inch slices using a sharp knife.
10

Heat oil in a wok and fry them until crisp and brown in colour, turning occasionally.
11

Remove them on an absorbent paper
Sprinkle some chaat masala and roasted sesame seeds and serve hot with ketchup, mint coriander chutney and khatti meethi chutney.