Arbi Ke Patte Ke Pakode (Colocasia Leaf Rolls)
Cuisine: Maharashtrian | Course: Snack | Diet: Vegetarian | Servings: 5 | Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 60 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Gram flour (besan) | 2 cups |
| Colocasia Leaves (Arbi) | 10 medium-sized leaves |
| 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 teaspoons |
| Salt | To taste |
| Water | As needed |
| Chaat Masala Powder | To sprinkle |
| Lemon Wedges | For garnish |
| Sunflower Oil | For frying |
Instructions:
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Preparation of Leaves: Begin by selecting young and tender colocasia leaves, which offer the best flavor. Trim off the central stem and carefully remove the hard membranes from the back of each leaf using a sharp knife. Wash the leaves thoroughly and gently pat them dry with a kitchen towel. Set them aside.
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Preparing the Batter: In a large mixing bowl, combine the gram flour (besan) with salt, red chili powder, coriander powder, cumin powder, and amchur. Add the ginger garlic paste and slowly incorporate water, a little at a time, until you achieve a thick batter of dropping consistency. Stir well to ensure the batter is smooth and free from lumps.
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Assembling the Rolls: Place a colocasia leaf on a flat surface with the glossy side facing down. Generously spread the prepared batter on top of the entire leaf, ensuring even coverage. Take another leaf and place it on top of the first one, repeating the same process with 5-6 leaves. For larger leaves, 4 layers will suffice. Fold the edges of the leaves inward to contain the batter, then roll them tightly from one end, applying some batter along the inner side of the roll as well. Repeat this process with all the leaves.
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Steaming: Prepare a steamer by bringing water to a boil. Carefully place the rolls in the steamer and steam them on high flame for approximately 15 minutes. The batter will become firm and non-sticky after steaming. Allow the rolls to cool to room temperature before slicing them. Be sure to let them cool completely before cutting, as hot rolls are difficult to slice without falling apart.
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Frying: In a wok or kadai, heat enough sunflower oil to deep-fry the rolls. Once the oil is hot, fry the sliced rolls in batches, turning them occasionally to ensure they cook evenly. Fry for about 1 minute on each side, or until the rolls are crispy and golden brown. Remove them from the oil and drain any excess oil on a kitchen paper towel.
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Serving: Sprinkle some chaat masala powder over the fried rolls to add an extra layer of flavor. Serve hot with lemon wedges, mint chutney, and a refreshing cup of Ginger Cardamom Chai for a truly satisfying snack. Perfect for a rainy day or as a special treat for guests!
Nutritional Information (Per Serving Approx.):
Calories: 180 | Protein: 6g | Carbs: 32g | Fat: 4g | Fiber: 5g
This crispy and flavorful snack is a delightful way to enjoy colocasia leaves, making it the ultimate treat for any occasion, especially when paired with a cup of spiced chai!
