Arbi Ke Patte Ke Pakode - Colocasia Leaf Rolls Recipe
A vegetarian Maharashtrian Recipes recipe with gram flour (besan), colocasia leaves (arbi) - medium size, red chilli powder. Ready in 1h, serves 5.
Curated bySachin Deshmukh🇮🇳
- 1
To begin making the Arbi Ke Patte Ke Pakode, firstly select the softest and youngest leaves for best taste
colocasia leaves (arbi) - medium size(10)salt - to taste - 2
Cut the central stem and remove its hard membranes using a knife
- 3
Wash them thoroughly and pat dry with a kitchen towel
- 4
Set aside
- 5
In a bowl, add besan or chickpea flour, salt and red chili powder
gram flour (besan)(2 cups)red chilli powder(1/2 teaspoon)coriander powder (dhania)(1/2 teaspoon)cumin powder (jeera)(1/2 teaspoon)salt - to tastechaat masala powder - to sprinkle - 6
Also, add coriander powder, amchur, cumin powder and ginger garlic paste
red chilli powder(1/2 teaspoon)amchur (dry mango powder)(1/2 teaspoon)coriander powder (dhania)(1/2 teaspoon)cumin powder (jeera)(1/2 teaspoon)ginger garlic paste(2 teaspoon)chaat masala powder - to sprinkle - 7
Add little by little water to make a thick paste, and keep stirring to make a lump free batter of dropping consistency
ginger garlic paste(2 teaspoon)water - as needed - 8
Place a colocasia leaf on a large plate with the glossy and smooth part of the leaf facing downwards
colocasia leaves (arbi) - medium size(10) - 9
Spread the batter generously on the top of the entire leaf
- 10
Place another leaf on top of it and repeat the procedure with 5-6 leaves by arranging them one above the other
colocasia leaves (arbi) - medium size(10) - 11
If you have large leaves, you can stop at placing 4 leaves, one after the other
colocasia leaves (arbi) - medium size(10) - 12
Fold the ends from both sides so as to minimize batter dipping out and start rolling them from one end
- 13
Keep applying the batter on the inner side of the swirl also
- 14
Repeat the same for all the leaves
colocasia leaves (arbi) - medium size(10) - 15
Heat water in a steamer and steam the prepared colocasia leaves for about 15 minutes on high flame
colocasia leaves (arbi) - medium size(10)water - as needed - 16
The batter is non-sticky after steaming
- 17
After cooling to room temperature, cut them into slices using a sharp knife
- 18
Hot leaves cannot be cut without disheveling and breaking them, hence wait for the steamed leaves to cool completely
colocasia leaves (arbi) - medium size(10) - 19
Heat oil in a wok or kadai and deep-fry them in batches for a minute on both sides till crisp and brown
- 20
Put them on a kitchen tissue towel to absorb excess oil
- 21
Sprinkle some chat masala on it and serve Serve Arbi Ke Patte Ke Pakode hot with lemon wedges and mint chutney and Ginger Cardamom Chai -Spice Infused Indian Style Milk Tea on a rainy day for a great snack option
ginger garlic paste(2 teaspoon)chaat masala powder - to sprinklelemon wedges - for garnish
Nutrition Facts
Per serving
Rate this recipe
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Arbi Ke Patte Ke Pakode - Colocasia Leaf Rolls Recipe
A vegetarian Maharashtrian Recipes recipe with gram flour (besan), colocasia leaves (arbi) - medium size, red chilli powder. Ready in 1h, serves 5.
Curated bySachin Deshmukh🇮🇳
Directions
21 steps- 1
To begin making the Arbi Ke Patte Ke Pakode, firstly select the softest and youngest leaves for best taste
colocasia leaves (arbi) - medium size(10)salt - to taste - 2
Cut the central stem and remove its hard membranes using a knife
- 3
Wash them thoroughly and pat dry with a kitchen towel
- 4
Set aside
- 5
In a bowl, add besan or chickpea flour, salt and red chili powder
gram flour (besan)(2 cups)red chilli powder(1/2 teaspoon)coriander powder (dhania)(1/2 teaspoon)cumin powder (jeera)(1/2 teaspoon)salt - to tastechaat masala powder - to sprinkle - 6
Also, add coriander powder, amchur, cumin powder and ginger garlic paste
red chilli powder(1/2 teaspoon)amchur (dry mango powder)(1/2 teaspoon)coriander powder (dhania)(1/2 teaspoon)cumin powder (jeera)(1/2 teaspoon)ginger garlic paste(2 teaspoon)chaat masala powder - to sprinkle - 7
Add little by little water to make a thick paste, and keep stirring to make a lump free batter of dropping consistency
ginger garlic paste(2 teaspoon)water - as needed - 8
Place a colocasia leaf on a large plate with the glossy and smooth part of the leaf facing downwards
colocasia leaves (arbi) - medium size(10) - 9
Spread the batter generously on the top of the entire leaf
- 10
Place another leaf on top of it and repeat the procedure with 5-6 leaves by arranging them one above the other
colocasia leaves (arbi) - medium size(10) - 11
If you have large leaves, you can stop at placing 4 leaves, one after the other
colocasia leaves (arbi) - medium size(10) - 12
Fold the ends from both sides so as to minimize batter dipping out and start rolling them from one end
- 13
Keep applying the batter on the inner side of the swirl also
- 14
Repeat the same for all the leaves
colocasia leaves (arbi) - medium size(10) - 15
Heat water in a steamer and steam the prepared colocasia leaves for about 15 minutes on high flame
colocasia leaves (arbi) - medium size(10)water - as needed - 16
The batter is non-sticky after steaming
- 17
After cooling to room temperature, cut them into slices using a sharp knife
- 18
Hot leaves cannot be cut without disheveling and breaking them, hence wait for the steamed leaves to cool completely
colocasia leaves (arbi) - medium size(10) - 19
Heat oil in a wok or kadai and deep-fry them in batches for a minute on both sides till crisp and brown
- 20
Put them on a kitchen tissue towel to absorb excess oil
- 21
Sprinkle some chat masala on it and serve Serve Arbi Ke Patte Ke Pakode hot with lemon wedges and mint chutney and Ginger Cardamom Chai -Spice Infused Indian Style Milk Tea on a rainy day for a great snack option
ginger garlic paste(2 teaspoon)chaat masala powder - to sprinklelemon wedges - for garnish
About this recipe
A vegetarian Maharashtrian Recipes recipe with gram flour (besan), colocasia leaves (arbi) - medium size, red chilli powder. Ready in 1h, serves 5.
Nutrition Facts
Per serving (5 servings)
Rate this recipe
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