Patod (Arbi Ke Patte Ke Pakode) Recipe

Cooking Directions

• STEP 1.Wash and pat dry the colocasia leaves. Remove the stems and keep aside.
• STEP 2.Prepare a batter by mixing gram flour, rice flour, turmeric powder, red chili powder, carom seeds, salt, and water.
• STEP 3.Dip each colocasia leaf in the batter, making sure it is coated well. Deep fry in hot oil until golden brown and crispy.
• STEP 4.Remove the pakodas from the oil and drain on a paper towel to remove excess oil.
• STEP 5.Serve hot with mint chutney or ketchup.
• STEP 6.Cooking Tips: Make sure to remove the stems from the colocasia leaves as they can be tough and fibrous. Adjust the spice level according to your preference. For a healthier version, you can also bake the pakodas in the oven instead of deep-frying.
• STEP 7.Storage and Serving: Patod is best enjoyed immediately after frying. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven or air fryer to regain crispiness before serving.

Cooking Tips

• Make sure to remove the stems from the colocasia leaves as they can be tough and fibrous.
• Adjust the spice level according to your preference.
• For a healthier version, you can also bake the pakodas in the oven instead of deep-frying.

Storage and Serving

• Patod is best enjoyed immediately after frying.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• Reheat in a preheated oven or air fryer to regain crispiness before serving.