Arbi patra

Name: Arbi patra
Cuisine: Indian
Ingredients: 6 arbi leaves; 1 cup gram flour; 1/2 tsp carom seeds; 1/4 tsp turmeric powder; 1/2 tsp red chilli powder; 1 tsp coriander powder; to taste Salt; 1/4 tsp garam masala powder; Pinch asafoetida/hing; 1 tsp ginger chilli paste; 1 tsp tamarind paste; 1 tbsp jaggery grated; For tempering:; 1 tbsp oil/ghee; 1/2 tsp cumin seeds; 1/2 tsp mustard seeds; Pinch asafoetida; 1 tsp sesame seeds; As required Fresh coriander chopped for garnishing

Mamta L. Lalwani @kims_kitchen160316

Mandsaur (MP)

#GA4
#Week11

Mamta L. Lalwani @kims_kitchen160316

6arbi leaves
1 cupgram flour
1/2 tspcarom seeds
1/4 tspturmeric powder
1/2 tspred chilli powder
1 tspcoriander powder
to tasteSalt
1/4 tspgaram masala powder
Pinchasafoetida/hing
1 tspginger chilli paste
1 tsptamarind paste
1 tbspjaggery grated
For tempering:
1 tbspoil/ghee
1/2 tspcumin seeds
1/2 tspmustard seeds
Pinchasafoetida
1 tspsesame seeds
As requiredFresh coriander chopped for garnishing

Cooking Instructions

1

Wash arbi leaves and pat them dry.in a bowl add gram flour, Salt,red chilli powder, carom seeds, tamarind paste, jaggery, ginger chilli paste, coriander powder, hing, garam masala powder and as required water to make paste.
2

Place arbi leave on flat surface or board. spread tbsp of batter on it. Place another leave on it and again spread batter on it.fold the leave from 2 both sides, roll it up tightly from one end to another while applying little batter and secure them.
3

Place all the rolls in a steamer and cook for 12-15 minutes or until firm.
4

Let them cool completely. When cool, cut each roll into thick slices and keep aside.
5

For tempering: heat oil/ghee in a Pan, add cumin seeds, mustard seeds, hing, and sesame seeds, let them crackle then add sliced Patra and saute for a minute on medium heat or toss gently. switch off the flame, garnish with fresh coriander leaves or grated coconut as per choice.

Smita Kiran Patil and others reacted

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Darshana Patel

@kims_kitchen160316 #ID Thank you so much for your recipe. I've recreated it with few changes. I used rice flour instead of besan. It turns out crispy patra. Thank you 😊🙏

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Mamta L. Lalwani @kims_kitchen160316

on November 24, 2020 08:04

Mandsaur (MP)

Comments (47)

Sunanda Das @cook_sunanda7

November 29, 2020 18:32

Wow lovely

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