2 cups Gram flour (besan)10 Colocasia Leaves (Arbi) , medium size1/2 teaspoon Red chilli powder1/2 teaspoon Amchur (Dry Mango Powder)1/2 teaspoon Coriander Powder1/2 teaspoon Cumin powder2 teaspoon Ginger garlic pasteSalt , to tasteWater , as neededChaat Masala Powder , to sprinkleLemon wedges , for garnishCooking oil , for frying
Arbi Ke Patte Ke Pakore
To prepare Arbi Ke Patte Ke Pakode, firstly select the softest and youngest leaves for best taste. Cut the central stem and remove its hard membranes using a knife.
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 chili powder.
Also, add coriander powder, amchur and cumin powder. Add ginger garlic paste.
Add little by little water to make a paste, and keep stirring to make a lump free batter .
Place a colocasia leaf on a large plate with the glossy and smooth part of the leaf facing downwards. Spread the batter generously on its top.
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. Repeat the same for all the leaves.
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. Hot leaves cannot be cut without dishevelling and breaking them, hence wait for the steamed leaves to cool completely.
Heat oil in a kadai and deep-fry them in batches for a minute on both sides till crisp and brown.
Sprinkle some chat masala on it and serve Arbi Ke Patte Ke Pakode hot with lemon wedges andmint chutney.