Colocasia leaves fritters-(Arbi patta pakora)
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Monsoons are always welcome change from scorching hot North India summers and the season brings amazing greenery, tea time and off course hot pakodas.
Colocasia fritters or arbi patta pakora recipe is a seasonal fritters prepared during monsoon time i.e. July and August period as the main ingredient is colocasia leaves which grows during this period.
Arbi patta pakora is add on to the Onion pakora, Aloo pakora, bread pakoda, mix pakoda, palak pakoda, and paneer pakodas popular across Indian sub-continent.
My Colocasia leaves fritters recipe has one major variation that it has 2 layers of filling i.e. besan (gram flour) and urad dal (black gram) as two type of filling for this arbi pakoda recipe.
Let’s check out ingredients and preparation of this interesting recipe Indian fusion Arbi Pakoda.
Basic Information
Prep Time: 30 min
Cook Time: 30 min
Spice Meter: Medium
Serves: 4 -5 People
Ingredients for Colocasia leaves fritters:
Colocasia (arbi) leaves – 250 gm
Gram Flour (Besan) – 100 gm
Black gram (Urad dal) soaked for 6 hours – 100 gm
Black pepper – 8-10 no’s
Royal Cumin seeds (shahi zeera) – ½ tsp
Cloves – 3-4 no’s
Cardamom – 2 no’s
Mace (Javitri) – 1 no
Lime Juice – 1 teaspoon
Salt to taste
Olive Oil – for frying
Preparation of Colocasia leaves fritters:
Soak black gram lentils in warm water for 3-4 hours. Make thick batter of urad dal with all spices i.e. cloves, cardamom, mace and royal cumin seeds. Add salt to taste.
Prepare thick batter of gram flour. Add salt to taste.
Now wash the colocasia leaves thoroughly under running water.
Spread the leaves on chopping board and spread layer of urad dal paste evenly.
Now place one leaf of colocasia and spread gram flour batter on the 2nd leaf.
Repeat the above two process and the four layered colocasia fritters are ready to be rolled.
Roll the leaf completely and steam the leaves for 15-20 minutes.
Now let them cool down and cut the roll into thick slices.
Place deep pan on Gas stove and add 250 ml of Olive Oil.
Heat the Oil to about 180 degree Celsius.
Deep fry colocasia leave fritters in medium flame for 6-8 min till crispy golden in colour.
Serve arbi patta patta pakora with masala tea!
Ingredients
- Colocasia (arbi) leaves – 250 gm
- Gram Flour (Besan) – 100 gm
- Black gram (Urad dal) soaked for 6 hours – 100 gm
- Black pepper – 8-10 no’s
- Royal Cumin seeds (shahi zeera) – ½ tsp
- Cloves – 3-4 no’s
- Cardamom – 2 no’s
- Mace (Javitri) – 1 no
- Lime Juice – 1 teaspoon
- Salt to taste
- Olive Oil – for frying
Instructions
- Soak black gram lentils in warm water for 3-4 hours.
- Make thick batter of urad dal with all spices i.e. cloves, cardamom, mace and royal cumin seeds. Add salt to taste.
- Prepare thick batter of gram flour. Add salt to taste.
- Now wash the colocasia leaves thoroughly under running water.
- Spread the leaves on chopping board and spread layer of urad dal paste evenly.
- Now place one leaf of colocasia and spread gram flour batter on the 2nd leaf.
- Repeat the above two process and the four layered colocasia fritters are ready to be rolled.
- Roll the leaf completely and steam the leaves for 15-20 minutes.
- Now let them cool down and cut the roll into thick slices.
- Place deep pan on Gas stove and add 250 ml of Olive Oil.
- Heat the Oil to about 180 degree Celsius.
- Deep fry colocasia leave fritters in medium flame for 6-8 min till crispy golden in colour.
- Serve arbi patta patta pakora with masala tea!
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