Arbi leave pakoda

Name: Arbi leave pakoda
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 10-12 Arbi leaves/colcasia leaves; 1 cup besan/ gram flour; 1 tsp Aamchur powder; 1 tsp Garlic ginger paste; 1 tsp Red chilli powder; 1/2 tsp Garam masala; as per taste Salt; as needed Mustard oil; 1 Cup Soaked Moong dal paste; as needed Water; as needed Green chutney

Vandana Nigam @vandana15

New way to enjoy your rainy season with these pakoris.
#ilovecooking

Vandana Nigam @vandana15

New way to enjoy your rainy season with these pakoris.
#ilovecooking

Saved

Ingredients

20 min

4 servings

10-12Arbi leaves/colcasia leaves
For paste:
1 cupbesan/ gram flour
1 tspAamchur powder
1 tspGarlic ginger paste
1 tspRed chilli powder
1/2 tspGaram masala
as per taste Salt
For frying:
as neededMustard oil
1 CupSoaked Moong dal paste
For steaming:
as neededWater
For serving:
as neededGreen chutney

Saved

Steps

20 min

1

Wash the Arbi Leaves with water and soak the extra water with tissue to dry it. After this cut the little stem of the leaves.
2

To make the paste add besan, chilli powder, Aamchur Powder, salt according to taste, garlic ginger paste, garam masala and little water slowly to make it thick.
3

Now place a leaf on a plate and spread the paste over the leaf, now place another leaf on the top of the first leaf and spread the paste again, repeat this step till 4 layers.
4

Now fold this stack of leaves into a roll. Do this process with all the leaves.
5

Now put a karahi on full flame and pour water in it too boil, over the karahi place a strainer and cover it with a lid to generate steam in it.
6

After 10 mins, open the life and spread oil over the strainer and place the rolls over it and steam for 10 mins,still it becomes little stiff.
7

After they are steamed take them out and let them rest for 5 mins to cool. After being Little cool cut the rolls into little pieces.
8

Now take your Moong dal paste add little salt and 1 tsp water to make it thick and smooth. At side place Mustard oil to heat.
9

Now dip the pieces in Moong dal paste and fry in hot oil till golden and cripsy
10

Take them out and serve your pakoda hot with green chutney.
11

Note: you can also fry the pieces directly in the oil if Moong dal paste is not available.