Arbi ke patto 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, salt, and water in a bowl.
• STEP 3.Coat each colocasia leaf with the gram flour batter, ensuring it is evenly coated.
• STEP 4.Heat oil in a deep pan or kadai for frying.
• STEP 5.Gently place the coated colocasia leaves in the hot oil and fry until they turn golden brown and crispy.
• STEP 6.Remove the fried patode from the oil and drain excess oil on a kitchen towel.
• STEP 7.Serve hot with chutney or ketchup.

Cooking Tips

• Choose fresh and tender colocasia leaves for the best results.
• Make sure the gram flour batter is of a thick consistency to coat the leaves properly.
• Fry the patode in small batches to ensure even cooking and crispiness.

Storage and Serving

• Arbi ke patto ke patode are best served hot and fresh.
• They can be stored in an airtight container for up to 2 days.
• Reheat in an oven or air fryer to regain the crispiness before serving.