Arbi Ke Patte Ke Pakode – Colocasia Leaf Rolls
Description:
Arbi Ke Patte Ke Pakode are crisp, deep-fried rolls made from tender colocasia (taro) leaves, seasoned with aromatic spices that perfectly complement the earthy flavor of the leaves. These flavorful snacks, also known by names like Alu Wadi, Arbi Patra, or Patyod in different regions of India, are popular during the monsoon season. The combination of gram flour (besan), aromatic spices, and the soft texture of the colocasia leaves creates a delightful bite-sized treat, making them perfect for any occasion. Pair them with a cup of Ginger Cardamom Chai and enjoy this crispy indulgence during rainy days!
Cuisine: Maharashtrian Recipes
Course: Snack
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Gram flour (besan) | 2 cups |
| Colocasia leaves (Arbi), medium size | 10 leaves |
| Red chili 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 teaspoons |
| Salt | To taste |
| Water | As needed |
| Chaat masala powder | For sprinkling |
| Lemon wedges | For garnish |
| Oil | For frying |
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Instructions:
-
Prepare the Colocasia Leaves:
- Begin by selecting the youngest and softest colocasia leaves (Arbi) for the best texture and flavor.
- Trim the central stems of the leaves and carefully remove the hard membranes using a knife to ensure the leaves are pliable and easy to roll.
- Wash the leaves thoroughly under cold water to remove any dirt. Pat them dry with a kitchen towel and set them aside.
-
Make the Batter:
- In a mixing bowl, combine the gram flour (besan) with salt, red chili powder, coriander powder, cumin powder, and amchur (dry mango powder).
- Add the ginger garlic paste to the mixture.
- Gradually add water to the dry ingredients, stirring constantly to create a smooth, lump-free batter with a thick, dropping consistency. Be sure not to add too much water at once; it’s best to go slowly and keep checking the batter’s consistency.
-
Prepare the Rolls:
- Lay one colocasia leaf flat on a large plate with the glossy side facing down.
- Generously spread the batter over the entire surface of the leaf. Make sure the leaf is evenly coated.
- Place another colocasia leaf on top of the first one and repeat the process. Continue layering and spreading the batter on 5-6 leaves. If the leaves are large, you can reduce the number of layers to 4 leaves.
- Once the layers are stacked, fold in the sides of the leaves to prevent the batter from spilling out, and then begin rolling the leaves tightly from one end, like a log. Be sure to spread some batter on the inner side of the swirl as you roll it up.
- Repeat the same procedure with the remaining leaves.
-
Steam the Rolls:
- Place the rolled leaves into a steamer, ensuring they are securely positioned and not overcrowded.
- Steam the rolls for about 15 minutes on high flame. Steaming is crucial as it helps set the batter and makes the leaves tender. After steaming, the batter will no longer be sticky.
-
Cool and Slice:
- Allow the steamed rolls to cool to room temperature before slicing them. If you attempt to cut them while they are still hot, they might break or lose their shape.
- Once cool, carefully slice the rolls into bite-sized pieces using a sharp knife.
-
Frying:
- Heat oil in a wok or kadai over medium heat.
- Deep fry the rolls in batches for about 1-2 minutes on each side, or until they are golden brown and crisp. Be sure to keep an eye on the temperature of the oil to ensure they fry evenly and do not burn.
- Once fried, place the rolls on a kitchen tissue towel to absorb any excess oil.
-
Garnish and Serve:
- Sprinkle chaat masala powder over the crispy pakode for an added tangy flavor.
- Serve your Arbi Ke Patte Ke Pakode hot, garnished with lemon wedges. These pakode pair wonderfully with a side of mint chutney for an extra burst of freshness.
Serving Suggestions:
- Arbi Ke Patte Ke Pakode are best served hot, straight from the fryer. They make a perfect snack with a cup of Ginger Cardamom Chai or any hot beverage of your choice.
- For a delightful monsoon snack experience, enjoy them alongside some crispy fries or even a cold glass of buttermilk.
Tips:
- Choose fresh, young leaves for the best texture. Older leaves may be tougher and less enjoyable to eat.
- If you prefer a lighter version, you can opt to shallow fry the rolls in less oil or even bake them for a healthier alternative.
Enjoy the crispy, flavorful delight of Arbi Ke Patte Ke Pakode, and let it transport you to the heart of Indian street food!
