Colocasia Patra (arbi leaves pakora)

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Colocasia Patra (arbi leaves pakora)

Description

Cooking Time

Preparation Time :15 Min

Cook Time : 15 Min

Total Time : 30 Min

Ingredients

Serves : 15
  • 12 leaves medium sizes arbi


  • 2 tbsp oil


  • 1 tsp mustard seeds


  • 1 pinch asafoetida


  • 2 tsp sesame seeds


  • For The Besan Mixture: 1 cup bengal gram flour


  • 1 tsp green chilli paste


  • 1/2 tsp turmeric powder


  • 1 tsp chilli powder


  • 3/4 cup grated jaggery/ sugar


  • 3 tbsp tamarind water


  • salt 1 tsp or to taste


  • For Garnishing: 2 tbsp finely chopped coriander leaves

Directions

  • 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.
  • Clean the colocassia leaf on both the sides using a wet muslin cloth
  • Place a colocassia leaf on a clean flat surface with the light green side facing upwards and the tip facing towards you.
  • Spread a little besan mixture evenly on the colocassia leaf.
  • 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.
  • Repeat the step for 2 more leaves.Fold the leaves around 2” from both sides.
  • 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.
  • 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.
  • When cool, cut each roll into thick slices. Heat the oil in a deep non-stick pan and add the mustard seeds.
  • 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.
  • Serve with Tamarind chutney or hot mint chutney.