This is a unique recipe made from arbi leaves which you normally won't find anywhere. It's different from the general way of cooking pakodas by deep frying in oil which considered as unhealthy by many nutritionists.
So, without wasting your time in going rest of details about what is arbi ke patte? Here is my recipe in both Hindi and English ... Enjoy ..
हिंदी में recipe यहाँ देखें : अरबी पत्ते के पकोड़ेAUTHOR:-SHILPA PREP TIME- 10min COOK TIME- 30 min TOTAL TIME - 40 min
COURSE - Vegetarian - Breakfast, Evening Snack CUISINE - North INDIAN
Ingredients : (for 15 arbi patta pakodas medium-sized)
1. Colocasia Leaves (Arbi leaves) - 8-10
2. Gram flour (Besan) - 2 cups (200 gm)
3. Green Chilli - 4-5 (depends on how spicy the chillies are J)
4. Turmeric Powder (Haldi) - 1 tsp
5. Red Chilli Powder - ½ tsp
6. Carom seeds (Ajwain) - 1 tsp
7. Asafoetida (Hing) - ½ tsp
8. Coriander Powder (Dhania powder) - ½ tsp
9. Dry Mango powder - ½ tsp
10. Oil (for light frying) – as required
11. Salt – As per taste
12. Chaat Masala - 1 tsp
Instructions :
1. Finely chop the arbi leaves.
2. Put the finely chopped arbi leaves in a big bowl and add gram flour and salt to it.
3. Now make a very tight dough by adding a very small amount of water and mixing and then repeating this multiple times. It should be same as atta we make for mathri.
4. Now cover the dough and leave it for 15 min.
5. Next, rub a small amount of oil in your hands and make rolls by taking a small amount of dough.
6. Now boil some water in a pan. Level of water should be enough so that all the rolls sink properly.
7. Now put all the rolls carefully in this pan. Keep it on low/ medium flame until the rolls are stewed properly.
8. You can use a knife or toothpick to check if the rolls are stewed properly by putting it inside some of the rolls. If they don’t stick then the rolls are ready to be taken out.
9. Now take out the rolls in a plate and leave them to cool down.
10. If you want, you can further cut the rolls in thin round slices.
11. Now spread the remaining spices which are red chilli powder, finely chopped green chillies, coriander powder, chat masala and dry mango powder. And mix it slowly with light hands so that all the rolls get seasoned with spices properly.
12. Now heat some oil in a pan and add carom seeds, asafoetida and turmeric powder to it.
13. Fry the seasoned rolls in this pan until they turn light golden brown and crisp on one side. Now turn them to other side and fry this side as well. Once it's fried properly, your pakodas or fritters are ready to be taken out.
14. Take out the fritters on a kitchen paper towel or tissue paper so that it can soak any access oil.
15. Serve these pakodas with tamarind chatni or tomato ketchup and enjoy with your family.
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