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Patra Recipe | Alu Vadi Recipe | Arbi Leaf Roll | Yummefy
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RECIPE
INGREDIENTS
80 grams chickpea flour (besan), about 1 cup
1 tablespoon garlic paste
1 tablespoon ginger paste
1 teaspoon salt, or to taste
1 teaspoon red chilli powder
2 teaspoons amchur (dried mango powder)
1 1⁄4 teaspoons ajwain (carom seeds)
8 arbi leaves (colocasia leaves)
1⁄2 cup vegetable oil, to fry
COOKING METHOD
- Tip besan (chickpea flour) into a bowl; add ginger paste, garlic paste, salt, red chilli powder, amchur (dried mango powder), and ajwain (carom seeds), and mix to combine. Pour in 1/3 cup water and mix well with a spatula to make a smooth paste.
- Place 1 arbi (colocasia) leaf flat on a cutting board. Drop a few dollops of the prepared besan paste onto the leaf and spread gently with your fingers to cover the leaf evenly in a thin layer. Place another arbi leaf on top of the first one, press down to smooth out, then repeat with a few more dollops of besan paste; spread evenly.
- Starting at the bottom of the leaves, hold both together, and roll tightly to form a long cigar shape. Cut in half and set aside. Repeat for remaining leaves.
- Place the leaf rolls (patra) in a steamer over simmering water and steam them for 20 to 25 minutes. Remove from steamer and cut patra into ¾-inch lengths.
- Place a heavy kadhai or wok on high heat; add oil. Once hot but not smoking, carefully place patra in the oil without crowding the kadhai (do it in batches if needed). Fry till golden brown all over, 1 to 2 minutes. Remove and drain on kitchen paper to get rid of excess oil.
- Serve immediately with any sauce, chutney, or condiment of your choice
- Tip besan (chickpea flour) into a bowl; add ginger paste, garlic paste, salt, red chilli powder, amchur (dried mango powder), and ajwain (carom seeds), and mix to combine. Pour in 1/3 cup water and mix well with a spatula to make a smooth paste.
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