arbi ke patte ke pakode | arbi patta pakoda | colocasia leaves fritters

arbi patta pakoda recipe with step by step pics. crisp and tasty pakoras made with colocasia leaves, gram flour and spices. colocasia leaves also known as arbi ke patte in hindi are in season now. so thought of sharing these delicious pakora recipe, which i make at times. i follow the same recipe like that of palak pakoda – just that i add a souring agent and sugar in these pakoras.

arbi patta pakoda, arbi ke patte ke pakode recipe

since colocasia leaves can be very itchy to the palate, tongue and throat, i recommend to use the small variety of leaves. the larger leaves can be very itchy and even after adding any souring ingredient, the itchiness will be felt. so better not to use them. also the leaves have to be fresh.

to get rid of the itchiness, you can use any souring agent like curd, buttermilk, lemon juice or tamarind pulp. i have used fresh curd. if using tamarind pulp or lemon, then do not add too much as it will make the pakoras sour. sugar is added to balance the slight sourness in the pakoras which comes from the curd.

in the recipe i have used both the leaves and stems. stems also give a good texture and taste. but you can skip them if you want.

a few recipes that i make with colocasia leaves are – alu vadi and alu chi patal bhaji (colocasia leaves gravy).

serve arbi ke patte ke pakode hot or warm with any chutney like mint chutney or green chutney or mint coriander chutney or with tomato sauce.

note: the sensitivity to the calcium oxalate crystals which is present in colocasia leaves differs from individual to individual. the itching sensation is due to the presence of these crystals present in colocasia. so if you know anyone having a strong sensitivity, then avoid making this recipe. the itchiness can be too much and can result in a swelling of the mouth and throat which may require a medical treatment.

if you are looking for more pakora recipes then do check:

arbi patta pakoda

5 from 1 vote
Author:Dassana Amit
Prep Time:5 mins
Cook Time:20 mins
Total Time:25 mins
Course:snacks,starters
Cuisine:north indian
Servings (change the number to scale):3
arbi patta pakoda recipe
crisp pakoras made with colocasia leaves, gram flour and spices.

INGREDIENTS FOR arbi patta pakoda

(1 CUP = 250 ML)
  • 65 grams small colocasia leaves OR 14 small colocasia leaves or 1 cup tightly packed colocasia leaves (arbi ke patte)
  • 2 tablespoons fresh curd (dahi or yogurt) OR 1 teaspoon tamarind pulp or lemon juice
  • teaspoon turmeric powder or 2 pinches turmeric powder (haldi)
  • ¼ teaspoon red chilli powder
  • ½ teaspoon coriander powder
  • ½ teaspoon cumin powder
  • 1 generous pinch of asafoetida (hing)
  • ½ inch ginger - finely chopped or ½ teaspoon finely chopped ginger
  • 1 green chili - finely chopped
  • 5 to 6 curry leaves (kadi patta) - finely chopped
  • 1 white sesame seeds
  • ½ cup besan (gram flour)
  • 1 pinch baking soda
  • salt as required
  • ½ teaspoon sugar
  • oil for deep frying, as required
  • 2 to 3 tablespoons water or add as required

HOW TO MAKE arbi patta pakoda

chopping colocasia leaves

  • firstly rinse 65 grams colocasia leaves or 14 small colocasia leaves very well in running water. drain all the water.
  • then finely chop the leaves and the stems. you will need 1 cup tightly packed colocasia leaves along with the stems.

preparing batter for arbi ke patte ke pakode

  • take the chopped leaves in a mixing bowl.
  • add 2 tablespoons fresh curd. you can also use 1 teaspoon tamarind pulp or lemon juice instead of curd.
  • add the following spice powders - ⅛ teaspoon or 2 pinches turmeric powder, ¼ teaspoon red chilli powder, ½ teaspoon coriander powder, ½ teaspoon cumin powder and 1 generous pinch of asafoetida (hing).
  • then add ½ teaspoon finely chopped ginger, 1 green chili, (finely chopped) and 5 to 6 curry leaves, finely chopped.
  • next add 1 tablespoons white sesame seeds.
  • add ½ cup besan. also add 1 pinch baking soda and salt as required.
  • mix everything very roughly. cover and keep aside for 15 to 20 minutes. do not add any water.
  • after 20 minutes mix again. you will see some moisture in the batter.
  • then add water accordingly to make a medium consistency batter. so you can add 2 to 3 tablespoons water in parts or add as required. do not make a thin batter.
  • mix well.
  • add ½ teaspoon sugar and mix again.

frying arbi ke patte ke pakode

  • heat oil for deep frying in a pan or kadai.
  • check a small portion of the batter in the hot oil. if it comes up gradually and steadily on the surface of the oil, the pakoras can be fried. fry pakodas on a medium flame.
  • drop spoonfuls of the batter in medium hot oil and begin to fry pakodas.
  • when one side is light golden and crisp, then turn over and fry the other side.
  • turn over a couple of times more and fry the pakodas till they are crisp and golden.
  • remove with a slotted spoon draining the excess oil.
  • place the fried arbi patta pakodas on kitchen paper towels. fry the rest of the pakodas in the same way.
  • serve arbi ke patte ke pakode hot or warm with any chutney or dip of your choice.
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preparation to make arbi ke patte ke pakode

1. firstly rinse 65 grams colocasia leaves or 14 small colocasia leaves very well in running water. drain all the water.

making arbi patta pakoda recipe

2. then finely chop the leaves and stems. you will need 1 cup tightly packed finely chopped colocasia leaves along with the stems.

making arbi patta pakoda recipe

3. take the chopped leaves in a mixing bowl.

making arbi patta pakoda recipe

making batter for arbi ke patte ke pakode

4. add 2 tablespoons fresh curd (dahi). you can also use 1 teaspoon tamarind pulp or lemon juice instead of curd.

making arbi patta pakoda recipe

5. add the following spice powders -⅛ teaspoon or 2 pinches turmeric powder, ¼ teaspoon red chilli powder, ½ teaspoon coriander powder, ½ teaspoon cumin powder and 1 generous pinch of asafoetida (hing).

making arbi patta pakoda recipe

6. then add ½ teaspoon finely chopped ginger, 1 green chili, (finely chopped) and 5 to 6 curry leaves, finely chopped.

making arbi patta pakoda recipe

7. next add 1 tablespoon white sesame seeds.

making arbi patta pakoda recipe

8. add ½ cup besan. also add 1 pinch baking soda and salt as required.

making arbi patta pakoda recipe

9. mix everything very roughly. cover and keep aside for 15 to 20 minutes. do not add any water.

making arbi patta pakoda recipe

10. after 20 minutes mix again. you will see some moisture in the batter.

making arbi patta pakoda recipe

11. then add water accordingly to make a medium consistency batter. so you can add 2 to 3 tablespoons water in parts or add as required. do not make a thin batter.

making arbi patta pakoda recipe

12. mix well.

making arbi patta pakoda recipe

13. add ½ teaspoon sugar and mix again.

making arbi patta pakoda recipe

frying arbi ke patte ke pakode

14. heat oil for deep frying in a pan or kadai.

making arbi patta pakoda recipe

15. check a small portion of the batter in the hot oil. if it comes up gradually and steadily on the surface of the oil, the pakoras can be fried. fry pakodas on a medium flame.

making arbi patta pakoda recipe

16. drop spoonfuls of the batter in medium hot oil and begin to fry pakodas.

making arbi patta pakoda recipe

17. when one side is light golden and crisp, then turn over and fry the other side. turn over a couple of times more and fry the pakodas till they are crisp and golden.

making arbi patta pakoda recipe

18. remove with a slotted spoon draining the excess oil.

making arbi patta pakoda recipe

19. place the fried arbi patta pakodas on kitchen paper towels. fry the rest of the pakodas in the same way.

arbi patta pakoda recipe

20. serve arbi ke patte ke pakode hot or warm with any chutney like mint chutney or coriander chutney or dip of your choice.

arbi patta pakoda recipe