| Arbi ke Patte ke Patore Recipe |
Arbi ke Patte ke Patore is a pahadi recipe very much famous in Uttarakhand and Himachal. At some places, it is famous as Arbi ke Patte ki sabzi.
Colocasia (arbi) leaves -20 to 22 pc
Besan – 1 cup
Asafoetida(hing) – 1/4 tea spoon
Salt -2 tea spoon
Red chili powder -1 tea spoon
Chaat masala -1 tea spoon
Ginger-green chili paste -1 tea spoon
Garam masala -1/2 tea spoon
Water to make the batter
Oil- to fry
- Remove the stem and wash the colocasia leaves. Pat dry the leaves on the kitchen towel/ kitchen paper.
- In a bowl take gram flour (besan), ginger-green chili paste, salt, red chili powder, asafoetida, garam masala, and chaat masala. Mix well . Add little by little water at a time to get the perfect batter.
- Now put a leaf with reverse side up on the kitchen slab. Spread a layer of gram flour batter on top of the leaf as shown in the picture.
- Put another leaf in the same way on top of the layered leaf and put another layer of gram flour batter. And again . Now we have three layered leaves.
- Now roll the sides of the battered leaf as shown in the photo below and start folding the leaves set.
- Repeat the process with the other leaves as well. If leaves are very thin you can also make a set of 4 leaves otherwise make a set of three leaves.
- Boil 1 cup water in a broad bottom pot. On top of the pot set a steel colander. Now set all the rolled leaves on the colander and cover the lid of the pot. Cook them on medium heat for about 12-14 minutes.
- Turn off the heat, Take the steamed patra leaves out and keep aside.
- When the patras have cooled down cut them into about ¼-½ inch thick pieces. (You can steam cook patra in advance and keep in the fridge. Fry the patra as required.)
- For frying, heat oil in a deep frying karahi. Fry the patore pieces in a batch in hot oil.
- Fry the patore to crisp and pat on a butter paper for extracting extra oil. Serve hot and crispy patore with teekhi dhaniya chutney and momo chutney.