Patode ki Pakori is made by coating arbi/colocasia/alu leaves with a paste of spicy gram flour and then steaming it. Post being cooked, they are either tempered or fried in oil to give it the crispiness. These pakoris make for a perfect rainy season snack to be enjoyed with tea or coffee.
How many times in my growing up years I’ve asked for this crunchy green pakoris, I’ve lost count! Honestly speaking my mother didn’t make this for us, it was always made & given to us by my mausi (maternal aunt). It was from my Naani’s (maternal grandmother) repertoire. Recently, when I saw green leaves in the market, I couldn’t help but pick them up. A quick call to my mother, gave me the recipe. Being weekday I was all set to make it before V arrives & disrupts my kitchen routine. :)
This is the first time I made these myself & I kept remembering the crunchy taste of these pakoris. These are made with Colocasia leaves, basic spices & steaming them. After refrigeration, they are sliced & deep fried. A similar version is commonly available in western region (Pune), known as ‘aadu chi vaddi‘. I’m not sure but I believe the recipe involves using a bit of tamarind, jaggery & eating it steamed. With us northies, the problem is that if a pakori is not fried then it is not pakori at all :D We need our regular dose of calories. ;) I’ve eaten Pune version a couple of times & decided that it is not for me. This was also one of the reason to prompt me in making it at home – I wanted to know if my version is better for me or Pune version.
They are very crispy & crunchy to eat. V said it was a great breakfast. I got to eat my favourite dish all over again, what more could I ask. :D Full tummy, Happy Heart!!!
Patode ki Pakori
- Wash the leaves, thoroughly & remove the stem. In a bowl, mix together all the ingredients except leaves. Add very little water & mix well. Ensure there are no lumps formed. Add more water, if required. The water should only be enough to form a thick paste.
- Now spread the leaves, one by one, upside down i.e. the side with the stem should be facing up. Slice off the slightly thick portion of stem. With the help of a spatula spread the paste on the backside of the leaf.
- Now slowly, start rolling the leaf from broad end. First roll both ends & bring to stem starting point & then roll them together till the other end. The besan paste will help in sticking the leaf together. When rolled, steam in a microwave for 5-8 mins. You can steam in electric steamer or gas. After steaming the leaves would become hard & change color to dull green. Allow them to cool completely.
- When cool, wrap them in aluminium foil or plastic wrap & refrigerate for 1 hour or for as long as you want. Before frying remove from refrigerator & allow to thaw for 1/2 hour. Cut the rolls into 1 cm thick rings & fry. Serve hot with chutney or ketchup.
- You can adjust spices to suit your taste.
- You can even enjoy the steamed version and not deep fry them.