Arbi Ke Patte Ke Pakode - Colocasia Leaf Rolls Recipe Made Easy

To begin making the Arbi Ke Patte Ke Pakode, firstly select the softest and youngest leaves for best palate.

Cut the central stem and remove its hard membranes using a knife.Wash them thoroughly and pat parched with a kitchen towel.

Set aside.In a dish, empty in besan or chickpea baking flour, seasoning and red chili dusting fragrant element. Also, empty in coriander dusting fragrant element, amchur, cumin dusting fragrant element and  ginger garlic paste.empty in little by little liquid to make a thick paste, and keep stirring to make a lump free paste of dropping consistency.Place a colocasia leaf on a large plate with the glossy and even part of the leaf facing downwards.

Spread the paste generously on the top of the entire leaf.Place another leaf on top of it and repeat the procedure with 5-6 leaves by arranging them one above the other.

If you have large leaves, you can stop at placing 4 leaves, one after the other.Fold the ends from both sides so as to minimize paste dipping out and start rolling them from one end.

Keep applying the paste on the inner side of the swirl also.

Repeat the same for all the leaves.fiery up liquid in a steamer and steam the prepared colocasia leaves for about 15 mins on high flame.

The paste is non-sticky after steaming.After cooling to room temperature, cut them into slices using a sharp knife.

fiery leaves cannot be cut without disheveling and breaking them, hence wait for the steamed leaves to cool completely.fiery up fat in a wok or kadai and deep-sauté them in batches for a minute on both sides till crisp and brown.Put them on a kitchen tissue towel to absorb excess fat. scatter some chat masala on it and present present Arbi Ke Patte Ke Pakode fiery with lemon wedges and mint chutney and Ginger Cardamom Chai -fragrant element Infused Indian Style whole milk Tea on a rainy day for a great snack option.