My first reaction after seeing the snack made from arbi ke patte (leaves of colocasia) and besan was an over fried patty. But really it tastes awesome – very crispy, spicy and better than a patty. It is known by different names in different states of India – like in Himachal Pradesh it is known as pathrode or pathode, in Maharashtra this snack is called Aloo chi Vadi. Even in some of the states pathrode is also served as a main course dish but I would recommend to eat it as a starter or appetizer.
- 6-8 Arbi leaves (Colocasia leaves)
- Besan (chickpea flour) – 1 cup
- Coriander powder – 2 tsp
- Red chili powder – ½ tsp
- Turmeric powder – 1 tsp
- Garam masala – 1 tsp
- Amchoor – 1 tsp
- Mustard seed – ½ tsp
- A pinch of hing
- Zeera (Cumin seeds) – ½ tsp
- Ajwain – ½ tsp
- Green chilies – 2
- Garlic ginger paste – 1 tsp
- Fresh coriander leaves
- Salt to taste
Snack from Arbi Leaves and Besan Recipe
Take the arbi leaves and wash these properly without breaking them. Remove the stalks.
Take besan and make a thick paste by adding salt, garam masala, red chili powder, coriander powder and amchoor with water. Add water slowly with continuous mixing so as to form a smooth uniform paste. The paste should not be too thick or thin but should be of spreadable consistency.
Take the arbi leaf and keep it facing down. Apply a layer of besan paste on it. Roll the leaf so that besan paste remains inside.
Repeat the process with the rest of the leaves.
Deep fry these rolls. If you really want to reduce the calories then instead of deep frying, steam cook these rolls over gas or in microwavable steamer.
Set aside to cool. Cut into small pieces just like spring rolls.
Heal two tsp oil in kadai and to this add hing, mustard seed, zeera and ajwain. Let these sputter.
Add cut green chilies and ginger garlic paste.
Sauté for 2-3 min and add arbi leaf rolls.
Keep the flame low and sauté it for another 5 minutes.
Remove from heat. Sprinkle some chaat masala and fresh coriander leaves.
Serve with tomato ketchup.