Arbi ke patode Recipe

Cooking Directions

• STEP 1.Wash and clean the colocasia leaves, removing any dirt or impurities.
• STEP 2.Prepare the gram flour batter by mixing gram flour, red chili powder, turmeric powder, coriander powder, cumin powder, salt, and water in a bowl.
• STEP 3.Take a colocasia leaf and spread a thin layer of the batter on one side.
• STEP 4.Fold the leaf from both sides and roll it tightly to form a cylindrical shape.
• STEP 5.Repeat the process with the remaining leaves and batter.
• STEP 6.Heat oil in a deep pan or kadhai for frying.
• STEP 7.Carefully place the rolled colocasia leaves in the hot oil and fry them until they turn golden brown and crispy.
• STEP 8.Remove the patode from the oil and drain excess oil on a paper towel.
• STEP 9.Serve hot with mint chutney or ketchup.

Cooking Tips

• Make sure to choose fresh and tender colocasia leaves for the best results.
• You can adjust the spice level according to your taste preferences by adding more or less red chili powder.
• To make the patode more flavorful, you can add some chopped onions, green chilies, or grated ginger to the batter.
• If you don't have colocasia leaves, you can also use spinach leaves as a substitute.

Storage and Serving

• Arbi ke patode are best enjoyed hot and fresh.
• If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, you can either deep-fry them again for a few minutes or heat them in a microwave or oven until they are crispy.
• Serve the patode as a snack with tea or as a side dish with a meal.