Arbi Ke Patte Ke Pakode Recipe | Patra | Alu Vadi Recipe

Ingredients

• Taro

  Raw

  20g

• Chickpea flour

  (besan)

  250g

• Garlic

  Raw

  ½ tbsp or 4g

• Ginger

  Spices, ground

  ½ tbsp or 3g

• Chilli Dip

  Marks & Spencer

  200g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Chili powder

  Spices

  2 tsp or 5g

• Coriander leaf

  Spices, dried

  2 tsp or 1g

• Cumin

  Spices, cumin seed

  2 tsp, whole or 4g

• Salt

  Table

  1 dash or 0.4g

• Oil

  Submarine Sandwich - Wegmans

  2 tbsp or 28g

• Sesame seeds

  Seeds, whole, dried

  ½ tbsp or 5g

Directions

1. First of all remove stalk from the leaves. Then with the help of knife gently remove hard veins from the back (rough side) of the leaves.
2. Take gram flour in a bowl. Add all the dry spices. Then add ginger-garlic-green chilli paste. Then also add mango pickle masala. you can also mash some mango pieces from the pickle and add them. Taste and adjust the spices and salt. The batter should be spicy.
3. Spread one leaf on workstation with rough side up. Apply some batter on it uniformly. Then place other leaf on it in such a way that the smooth side is up and the pointed end of the leaf is placed opposite to the previous leaf. Apply batter on the surface of this leaf as well. repeat the procedure for two more leaves on top of these leaves. So we have four leaves on top of each other. If the leaves are of different sizes start with the biggest leaf and then gradually place smaller leaves on top.
4. Fold about an inch of the edges of the leaves. (Check the pictures above for better understanding). Apply some batter on the foldings.
5. From one end start rolling the leaves together to form a tight roll.
6. Repeat the above steps for next set of four leaves. So now we have two rolls.
7. Heat water in a vessel. I have used rice cooker. Place a perforated container over the hot water. Keep rolls on the perforated container and cover it. Steam the rolls for about 30 minutes. Open the lid and insert a knife at the centre. If it comes out clean, rolls are cooked. Allow the rolls to cool down.
8. Cut the rolls into half inch slices.
9. Heat oil in a pan. Add sesame seeds. Then add pakode and shallow fry them from both the sides till they are crunchy on the outside.
10. Serve with green chutney.
11. Recipe by: Vandana Mathur (source: https://thefoodfunda.com/arbi-ke-patte-ke-pakode-recipe-patra-alu-vadi/)