Colocasia Patra (arbi Leaves Pakora)

Colocasia Patra (arbi leaves pakora)

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Easy Food Recipe : Colocasia Patra (arbi Leaves Pakora)

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Colocasia Patra (arbi leaves pakora)

By: Rita Chadha via

Ingredients of Colocasia Patra (arbi leaves pakora):

  • 12 leaves medium sizes arbi
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 2 tsp sesame seeds
  • 1 pinch asafoetida
  • For The Besan Mixture:
  • 1 cup bengal gram flour
  • 1 tsp green chilli paste
  • 1/2 tsp turmeric powder
  • 1 tsp chilli powder
  • 1/2 tsp asafoetida
  • 3/4 cup grated jaggery/ sugar
  • 3 tbsp tamarind water
  • to taste Salt
  • For Garnishing:
  • 2 tbsp finely chopped coriander leaves

Method for "Colocasia Patra (arbi leaves pakora)":

  1. Combine all the ingredients in a bowl, add approx. 1 cup of water and mix very well using a whisk till the jaggery melts and becomes smooth. Keep aside.
  2. Clean the colocassia leaf on both the sides using a wet muslin cloth.
  3. Place a colocassia leaf on a clean flat surface with the light green side facing upwards and the tip facing towards you.
  4. Spread a little beasn mixture evenly on the colocassia leaf.
  5. Place another colocassia leaf over it with the light green side again facing upwards and tip in the opposite direction. Again spread a little beasn mixture evenly over the colocassia leaf.
  6. Repeat the step for 2 more leaves.Fold the leaves around 2” from both sides.
  7. Roll it up tightly from one end to other end while applying a little besan mixture in each fold. Finally secure the other end using a little besan mixture and keep aside.
  8. Place all the rolls in a steamer and cook for 20 to 25 minutes or till they becomes firm. Keep aside to cool completely for approx. 10 minutes.
  9. When cool, cut each roll into thick slices. Heat the oil in a deep non-stick pan and add the mustard seeds.
  10. When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds.Add the patra pieces, toss gently and cook on a medium flame for a minute.
  11. Serve with Tamarind chutney or hot mint chutney.

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