arbi patta pakoda recipe
Print Recipe

arbi patta pakoda

crisp pakoras made with colocasia leaves, gram flour and spices.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: snacks, starters
Cuisine: north indian
Servings: 3
Author: Dassana Amit

Ingredients

  • 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

Instructions

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.