#Monsoon delights

Name: #Monsoon delights
Cuisine: Indian
Ingredients: 2 cups Gram flour (besan); 10 Colocasia Leaves (Arbi), tender leaves; 1/2 teaspoon Red chilli powder; 1/2 teaspoon Amchur (Dry Mango Powder); 1/2 teaspoon Coriander (Dhania) Powder; 1/2 teaspoon Cumin (Jeera) powder; 2 teaspoon Ginger Garlic Paste; to taste Salt,; as needed Water,; as needed Chaat Masala Powder, to sprinkle; as needed Cooking oil, to cook; as needed Lemon wedges, for garnish

Sadhana Mohindra @cook_12095969

#Arbi Leaves Patodes
#Gift of Monsoon

Sadhana Mohindra @cook_12095969

#Arbi Leaves Patodes
#Gift of Monsoon

Saved

Ingredients

2 cupsGram flour (besan)
10Colocasia Leaves (Arbi), tender leaves
1/2 teaspoonRed chilli powder
1/2 teaspoonAmchur (Dry Mango Powder)
1/2 teaspoonCoriander (Dhania) Powder
1/2 teaspoonCumin (Jeera) powder
2 teaspoonGinger Garlic Paste
to tasteSalt,
as neededWater,
as neededChaat Masala Powder, to sprinkle
as neededCooking oil, to cook
as neededLemon wedges, for garnish

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Steps

1

To prepare Arbi Ke Patte Ke Pakode, firstly select the softest and youngest leaves for best taste. Cut the central stem and remove it's hard membranes using a knife.
2

Wash them thoroughly and pat dry with a kitchen towel. Set aside.
In a bowl, add besan or chickpea flour. Also, add salt and red chilli powder.
Also, add coriander powder, amchur and cumin powder. Add ginger garlic paste.
3

Add little by little water to make a paste, and keep stirring to make a lump free batter of dropping consistency.
Place a colocasia leaf on a large plate with the glossy and smooth part of the leaf facing downwards. Spread the batter generously on it's top.
4

Place another leaf on top of it and repeat the procedure for 5-6 leaves by arranging them one above the other.
Fold the ends from both sides so as to minimize batter dipping out and start rolling them from one end. Keep applying the batter on the inner side of the swirl also.
5

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.
After cooling to room temperature, cut them into slices using a sharp knife.
6

Heat oil in a wok or kadai and deep-fry them in batches for a minute on both sides till crisp and brown.
Put them on a kitchen tissue towel to absorb excess oil.
7

Sprinkle some chat masala on it and serve Arbi Ke Patte Ke Patodes hot.
8

Serve hot with Lemon wedges,tomatoes sauce and mint chutney.Very tasty and enjoyable for rain ☔️ season.