Arbi ke Patte ke Besan Badi Sabzi . ( Curry of Colocasia leaves Pakoda)

Curry of Colocasia leaves pakoda

Everyone knows about  Colocasia leaves (Arbi ke Patte). It's a well-kept secret that the versatile Colocasia leaves (Arbi ke Patte) have the potential to be transformed into a myriad of delectable recipes, a fact known to only a handful of individuals. By the way, you might have tasted the taste of Colocasia leaves , but have you ever eaten vegetables made of Colocasia leaves. The vegetable of Colocasia leaves will be liked by both children and adults because it is excellent in taste. Lentils are also made from Colocasia leaves, but today I will tell you how to cook Colocasia leaves Pakoda curry instead of dal. I have prepared a simple and straightforward recipe for Colocasia leaves vegetable. Now, let's delve into the process of creating this dish and learn how to make it effortlessly.

Ingredients for making colocasia leaves:

• Arabic leaves - 6 to 8
• Gram flour - 1 cup
• Yellow mustard - 2 tbsp
• Garlic - 3-4 cloves
• Ginger - 1 piece
• Carom seeds - ½ tbsp
• Rai - 2 tbsp
• Asafoetida - a pinch
• Turmeric - 1 table spoon
• Coriander powder - 2 tbsp
• Red chili powder - 1 tbsp
• Bay leaf -1
• Lemon - as per taste
• Oil - 2 tbsp
• salt - as per taste

roll of Colocasia leaves

Method of preparation of colocasia leaves:

• First of all wash and clean the colocasia leaves with water. Cut off the thick stem of the colocasia leaves.
• Make a thick paste by adding water to gram flour and add asafoetida, red chili, carom seeds and salt to this mixture and keep it for a while.

• Now take a plate and keep it upside down on a flat place. After this, place a leaf of Arabic on it. Now pour the prepared gram flour batter on the leaf and spread it evenly. Place an additional Colocasia leaf on top, ensuring it covers the previous layer, and generously spread a coating of gram flour batter over it. Repeat this process, stacking four to five leaves on one another, and generously applying a layer of gram flour solution on each leaf.After this, first fold the leaves inwards from both the sides and then after that prepare their roll.

• Tie the roll well at three or four places with a thick thread so that the roll does not open. Now take a vessel and put water in it and keep it boiling. Place a strainer on top of the utensil and put all the prepared rolls on top of it and cover the strainer from above. So that the rolls can cook properly with the steam of water. Cook them for at least 20 minutes. 

• If desired, you have the option to cook the colocasia leaves directly in water instead of steaming them. It is crucial to ensure that the leaves are thoroughly cooked and not left raw in any way. Once the leaves have softened, switch off the heat and carefully slice the roll into small pieces using a knife. Next, heat oil in a pan over medium flame. Once the oil is hot, carefully add the chopped pieces and deep fry them until they acquire a golden hue and a crispy texture.

  
  

  

  roll with gram flour better

pakoda(badi) and gravy

How to make gravy masala?

• Make a paste by grinding garlic, ginger, corriander, cumin, yellow mustard, red chilli, turmeric in a mixer.
• Now heat oil in a pan on medium flame in the gas. When the oil becomes hot, add black mustard seeds, bay leaf and carom seeds and let them splutter.
• Add paste of masala and Saute for a minute until the raw aroma disappears. 
• Thoroughly mix the ingredients together to ensure they are well-incorporated. If required, add water gradually to achieve the desired consistency of the gravy.
• Add salt as per your taste.
• Cover the pan and simmer for about 10-15 minutes to allow the flavors to meld together.
• Gently add the fried colocasia leaf pakodas in the gravy and mix well.
• When the gravy becomes slightly thick, turn off the gas.
• Garnish with fresh coriander leaves. Arbi ke Patte ki Besan Badi Sabzi is ready to be served. Serve with roti, paratha, or steamed rice. Enjoy your authentic meal!

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