Arbi leaves pakoda recipe/ Arbi Patra / Colocasia leaves fritters
Arbi leaves pakoda recipe/ arbi Patra / colocasia leaves fritters are crispy steamed fritters make with Arbi or colocasia leaves, besan and spices. They are first steamed and then seasoned with curry leaves are a healthy monsoon time snack recipe.
Ingredients
For making arvi leaves roll
- 6 big size arbi leaves
- 1 cup besan 100gm
- ¾ tsp salt
- ½ tsp coriander seeds powder
- ½ tsp turmeric powder
- ½ tsp red chilli powder
For seasoning
- 2 tbsp oil
- 1 tsp red mustard seeds
- 1 pinch heeng
- 3 green chillies slit at the centre
- Few leaves of curry patta
- ¼ tsp salt
- ½ tsp roasted cumin seeds powder
- ½ tsp saunf powder
- ½ tsp coriander powder
- 1 tsp dry mango powder amchoor
- 1 tsp sesame seeds (white til)
Instructions
- First, wash and pat dry arbi leaves. Cut the thick stem part from the backside of each leaf. Keep them aside.
- In a bowl add besan, salt, turmeric powder, coriander seeds powder, red chilli powder. Add water and make a thick paste.
- Now place one leaf on a plate, spread besan mixture over it. Place another leaf on the top of it and spread besan over it and then one more leaf and spread besan mixture over it too. You can stop at placing 3-4 leaves, one after the other if you have large leaves.
- Then start folding from one end and make a roll of these leaves. Do the same with the rest of the leaves and make rolls.
- Cut the rolls into pieces if they are bigger than the steamer size.
- Get steamer ready for steaming these rolls.
- Place them on a greased plate and steam them on high flame for 12-15 minutes.
- after 15 minutes, insert a knife in the roll if it comes clean switch off the flame and let them a cool little bit.
- Once they cool down, cut into ½ inches pieces and keep them aside.
- Take a pan, add oil, mustard seeds, and heeng. Then add green chillies, curry leaves, salt, coriander powder, saunf powder, cumin seeds powder. Mix and add steamed arbi leaves pieces. Gently mix them.
- Now cover the pan and cook it for 1-2 minutes. Then add dry mango powder and white til seeds. Cook further for few seconds and then switch off the flame
- . Serve them warm with green chutney or tomato sauce. ENJOY!
Video
Notes
1. Choose fresh and light green colour leaves without any bruises.
2. Removing the stem part from the backside of the leaf is very important.
3. Steam them for at least 15-20 minutes. So that arbi leaves cooked well.
4. After steaming, let them cool a little bit because the hot leaves roll cannot be cut evenly without breaking.