Arbi Patta Patode Recipe: If you want to make something traditional and tasty during the rainy season, then Arbi Patta Patode is a great option. This steamed and lightly crunchy snack prepared with gram flour and spices tastes delicious with tea. With this easy recipe you can get market-like taste at home.
Arbi Leaves Recipe: As soon as the rainy season arrives, we start feeling like eating hot and spicy snacks. In such a situation, if you want to make something traditional and tasty, then Patra/Patrode of taro leaves is a great option. Prepared with a mixture of gram flour and spices, this dish is slightly crispy from outside and soft from inside. It can be served as a snack with tea or as a side dish with food. Let us know the easy recipe to make it.
ingredients to make
- 8-10 fresh and medium sized taro leaves
- 2 cups gram flour
- 2 tbsp rice flour (for crispiness)
- 1 tsp red chilli powder
- 1 tsp turmeric
- 1 tsp coriander powder
- ½ tsp celery
- 1 tsp cumin
- 1 tbsp tamarind pulp or 2 tsp lemon juice
- 1 tablespoon jaggery (grated)
- salt as per taste
- water as per requirement
- 2 tbsp oil
- for tempering
- 1 tbsp oil
- 1 tsp mustard
- 1 tsp sesame seeds
- 8-10 curry leaves
- Green coriander and coconut flakes (for garnish)
Step 1: Prepare the Batter
In a large bowl, add gram flour, rice flour, red chilli, turmeric, coriander powder, celery, cumin, salt, tamarind pulp and jaggery. Now prepare a thick and smooth batter by adding water little by little. The batter should be so thick that it sticks easily to the leaves.
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Step 2: Apply masala on leaves and make rolls
Wash the taro leaves thoroughly, dry them and cut the thick stalk lightly and flatten it. Place the largest leaf, apply an even layer of batter on it. Then place another leaf on top and apply the batter again. Similarly, make a layer of 4-5 leaves and fold the edges tightly to form a roll.
Step 3: Steam the rolls
Place the prepared rolls in a steamer or idli cooker and steam for 20-25 minutes on medium flame. After cooking, let the roll cool completely, then cut it into round pieces about half an inch thick with a sharp knife.
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Step 4: Serve after seasoning
Heat oil in a pan. Add mustard seeds, sesame seeds and curry leaves and temper it. Now add the chopped patas and cook for 2-3 minutes on both sides until they become light golden and crisp. Add green coriander and coconut shavings on top. Serve hot arbi leaves patodas with green chutney or sweet tamarind chutney. Everyone will like its taste during the rainy season.