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Patode ki Pakori

Patode ki PakoriĀ 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.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer, Breakfast, Festival, Snack
Cuisine: Indian, Vegetarian
Keyword: Quick & Easy, Vegetable, Warm
Servings: 4 people

Ingredients

  • 5 colocasia leaves patode ke patte
  • 5-6 tbsp gramflour besan
  • 1 inch ginger finely chopped
  • 3-4 green chilies finely chopped
  • 2 tsp coriander powder dhania powder
  • Ā¼ tsp turmeric powder haldi
  • a pinch asafetida hing
  • to taste salt

Instructions

  • 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.

Notes

  1. You can adjust spices to suit your taste.
  2. You can even enjoy the steamed version and not deep fry them.