Arbi ke Patto ke Muthiya

Name: Arbi ke Patto ke Muthiya
Yield: Family
Cuisine: Indian
Ingredients: 12-15 medium size Arbi or colocasia leaves; 2.5 cups besan; Salt to taste; 1/2 teaspoon each of haldi powder, garam masala; 1 teaspoon each of Kashmiri chilli powder, dhania jeera powder; Pinch hing; Pinch baking soda (optional); 3/4 th cup of grated jaggery and 3 tablespoon of imli/tamarind water. Ideally melt these in a water and keep it ready; 3 tablespoon til; Water to adjust the consistency; Oil for greasing the pan, one teaspoon in the batter and frying the Muthiya/pakora; Dhania leaves for garnish

Priya Gokani @Priyag

Mumbai

#MSR...Arbi leaves also known as Alu Wadi or Patode or Colocasia leaves

Patra or Alu Wadi which is a famous snack is made from Arbi or Patode or Alu wadi leaves in the Shravan month. Now everyone is not pro in making patra or alu wadi as it involves coating each leaf, making the roll, steam it and shallow fry.

So here is easy method making Alu Wadi leaves ke Muthiya or Pakore wherein you finely chop the leaves, mix in besan batter, steam it and fry it. The taste remains same as Alu Wadi or Patra just a method changes a bit.

#MSR...Arbi leaves also known as Alu Wadi or Patode or Colocasia leaves

Priya Gokani @Priyag

Mumbai

#MSR...Arbi leaves also known as Alu Wadi or Patode or Colocasia leaves

Saved

Ingredients

50 mins

Family

12-15medium size Arbi or colocasia leaves
2.5 cupsbesan
Salt to taste
1/2 teaspooneach of haldi powder, garam masala
1 teaspooneach of Kashmiri chilli powder, dhania jeera powder
Pinchhing
Pinchbaking soda (optional)
3/4th cup of grated jaggery and 3 tablespoon of imli/tamarind water. Ideally melt these in a water and keep it ready
3 tablespoontil
Water to adjust the consistency
Oil for greasing the pan, one teaspoon in the batter and frying the Muthiya/pakora
Dhania leaves for garnish

Saved

Steps

50 mins

1

Wash and Chop the Arbi or colocasia leaves...cut long noodle shape leaves
2

Keep the water in the steam with a stand and let it boil on a low flame
3

Grease the bowl with oil in which you will steam the Arbi mixture
4

In a big bowl add chopped Arbi leaves, add 1/2 teaspoon each of haldi powder, garam masala, 1 teaspoon each of Kashmiri chilli powder, dhania jeera powder, hing and Salt to taste
5

Add the jaggery imli water and mix the leaves nicely with all the spices for few mins
6

Slowly add the besan, some water to ensure that the leaves are well coated with the besan
7

Lastly add pinch of soda, add 1 teaspoon of oil and hot water of top of soda
8

Mix well and pour the batter in the bowl and garnish it with white til. The batter will have thick consistency like a dhokla
9

Steam the batter for 25 mins, First 20 mins cook on high flame and last 5 mins on low flame
10

Once cooked check by inserting knife if it is cooked well. If the knife is clean it is cooked properly. Let it cool down completely
11

Put oil in a pan and cut the Arbi Muthiya or pakoda pieces and fry them. You can shallow fry or deep fry
12

Serve it hot with dhania leaves on top and enjoy it

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Cooksnaps

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Priya Gokani @Priyag

on August 03, 2022 14:39

Mumbai

Financial writer by profession but Love to cook innovative dishes with lesser ingredients. My aim is everyone should fall in love with Cooking and sharing recipes with easily available ingredients and can be cooked in less time. I am strong believer of eat local and eat everything. Enjoy all the seasonal fruits and vegetables. Cook the way your mom, grand mom used to cook and most importantly enjoy your meals rather than getting worries about calories and weight. Enjoy the home cooked meals more and exercise more to get perfect glowing skin, good hair and good health. It also the secret to long healthy life.