Yum Arbi ke patte ke patode

Name: Yum Arbi ke patte ke patode
Total time: 7200 s
Yield: 2 people
Cuisine: Indian
Ingredients: 2 cups Gram flour; 10 colocasia leaves (arbi), of medium size; 1/2 teaspoon red chilli powder; 1/2 tbsp Amchur (Dry mango powder); 1/2 tsp coriander powder (dhania); 1/2 tsp cumin powder (jeera); 2 tbsp ginger garlic paste; as per taste Salt; as needed Water; as per taste Chaat masala powder, to sprinkle; as needed Lemon wedges, for garnish; as per need Oil, to cook

Hittu Agarwal @shanu23

#cookingwithrashi

Hittu Agarwal @shanu23

Saved

Ingredients

2 hrs

2 people

2 cupsGram flour
10colocasia leaves (arbi), of medium size
1/2 teaspoonred chilli powder
1/2 tbsp Amchur (Dry mango powder)
1/2 tsp coriander powder (dhania)
1/2 tsp cumin powder (jeera)
2 tbsp ginger garlic paste
as per tasteSalt
as neededWater
as per tasteChaat masala powder, to sprinkle
as neededLemon wedges, for garnish
as per needOil, to cook

Saved

Steps

2 hrs

1

To began making the arbi ke patte ke pakore-
Firstly select the softest and youngest leaves for best taste cut the central stem and removes its hard membranes using a knife
2

Wash them thoroughly and pat dry with a kitchen towel. set aside
3

In a bowl add besan or chickpea flour, salt and red chilli powder. Also add coriander powder, Amchur, cumin powder and ginger garlic paste.
4

Step by step add water to make a thick paste, and keep stirring to make a lump free batter of dropping consistency
5

Place a colocasia leaf on a large plate with the glossy and smooth part of the leaf facing downwards. Spread the batter generously on the top of the entire leaf
6

Place another leaf on top of it and repeat the procedures with 5 to 6 leaves by arranging them one above the other. If you have large leaves you can stop at placing four leaves one after the other.
7

Fold the ends from both sides so as to minimise batter dipping out and start rolling them from one end. Keep applying the batter on the inner side of the swirl also. Repeat the same for all the leaves.
8

Heat water in a steamer and steam the prepared colocasia leaves for about 15 minutes on high flame.The batter is non sticky after steaming.
9

After cooling to room temperature cut them into slices using a sharp knife.Hot leaves cannot be cut without disheveling and breaking them, hence wait for the steamed leaves to cool completely.
10

Heat oil in a wok or kadai and deep fry them in batches for a minute on both side till crips and brown.
11

Put them on a kitchen tissue tower to absorb excess oil. Sprinkle some chat masala on it and serve
12

Serve arbi ke patte ke pakore hot with lemon wedges and mint chutney and Ginger cardamom chai- fused Indian style milk tea on a rainy day for a great snack option.