Namaskar...
How are you!! I hope that you are fine and healthy.
I heartily welcome you at my food blog.
# Friends, mansoon season has started so I am sharing.... Delicious Mansoon Snack Recipe...."Arbi Ke Pattode"
Here in "Uttar Pradesh" ( North India ) this is known by this name...."Arbi Ke Pattode ( patrode ) .
In "Gujarat" it is known as "Arbi Patra"
In "Marathi" it is known as "Alu Vadi".
# Arbi patta or leaves...can be easily bought from the market. It starts coming from the month of June till August.
During the rainy season..."Arbi Ke Pattode" are much enjoyed by people.
It is prepared with gram flour... adding some normal spices and cooked in the steam like dhokla and idli.
So it very healthy, delicious and crispy snacks recipe.
# Prep Time...15 minutes
# Cook Time...30 minutes
# Servings...6
# Cuisine... Indian
# Course... Snack Recipe, side dish
# Ingredients For The Recipe... For The Besan Batter....
1. Arbi Patte....4 bunches...12 pieces ( raw and small in size )
2. Gram flour...300 gram
3. Salt to taste....1 Tea spoon
4. Turmeric powder...1/2 Tea spoon
5. Red chillie powder...1/2 Tea spoon
6. Pinch of asafoetida
7. Green chillies paste..3 green chillies
8. Ginger paste...1 inch
9. Ajwain...1/2 Tea spoon
10. Oil for frying
# Method Of Making....
1. Open the bunches of arbi leaves by cutting its threads.
2.Wash the leaves well dipping in the water...so that all the impurities could come out.
Pat them dry and keep aside.
3. Next, trim off their stalks and thick veins if visible... using a sharp knife or scissor.
Be careful not to cut the leaves.
4. Take a big bowl...add besan ( gram flour )
and all the spices like...salt, turmeric powder, red chilli powder, asafoetida, green chillies and ginger paste, ajwain etc.
Make s thick batter with the help of water.
Beat the batter for 3 minutes.
5. Now comes the important step layering besan batter on the leaves...
For this... place or spread a leaf on the back side of Parant or plate or cleaned surface.
Remember...the shiny part of the leaf should be down.
Spread the batter evenly on the leaf using a spoon or with the fingers of your hands.
Next place another leaf on the top of the first leaf....tip pointing in opposite or another direction.
Again spread a thin layer of batter on this second leaf.
Repeat the same process with the third leaf too.
Now the choice is yours...how many layers of leaves you want to make.
I would suggest that...3 layers are sufficient because it will take less time to cook and thin bites are preferred to eat.
5. Now layering of besan is done.
Either fold the sides or simply roll the leaves lengthwise into a semi tight roll.
Keep ready other arbi leaves accordingly.
6. Keep ready a steamer or any normal big and deep pan ( bhagona ).
Pour 4 glass water ( 1 1/2 liter ) in the pan...let it boil on the high flame.
As the water starts boiling....
Keep ready a strainer for placing the rolls of arbi patte.
For this... sprinkle a little oil and Grease the chalni and place all the rolls of arbi leaves.
Then place this strainer in such a way on the pan without touching the boiling water.
7. Cover the strainer with a plate and let it cook for ten minutes on the high flame.
Next flip the sides of roll with the help of a ladel and spoon carefully.
Again cook it for 10 minutes on the same high flame.
8. After that...you will notice or check them that these leaves rolls have become soft and fluffy.
Now set the flame on medium...and cook the both sides of leaves for 2 minutes.
The sign of well cooked arbi leaves is that....you will find their surface dry by touching. No moisture and drops are visible.
Other sign is that if you insert knife in the rolls...it will be clean likewise we check in making dhokla, Idli and cake.
Off the flame and remove the strainer.
9. Let the rolls cool down completely.
10. As they are cooled down...cut them into 1 inch thick slices.
11. In this way..."arbi Pattode" are ready.
Now there are 2 options...
you can make them shallow fry or deep fry in the oil as choice.
I prefer the frying or tempering in the oil with some spices....as I made in this recipe.
# For tempering.....
Place a heavy bottomed kadhai on the medium flame.
Pour 5 spoon oil. As the oil heats up... add 1/2 spoon ajwain and 2 pinch of asafoetida to crackle.
Add few Curry leaves if available.
Add slit green chillies and ginger as taste.
Add 1/2 spoon turmeric powder.
Add the pieces of arbi patra...saute them.
Add salt to taste..
Add 1/2 spoon red chilli powder
Add 1/2 Tea spoon garam masala
Mix and saute the slices well.
Sprinkle some drops of water while frying... it will make them more soft and enhance the taste.
In this way...keep frying for 5 minutes for a nice taste.
Off the flame.
Lastly add 1 lemon juice for a nice taste.
Finally add chopped coriander leaves and serve hot.
You can sprinkle some coriander chutney for making it super delicious.
# For Deep frying.
# Place a kadhai with sufficient oil on the high flame.
As the oil heats up...fry these arbi leaves roll slices on the medium flame from the both sides.
These are already cooked...so 4 minutes are sufficient in a batch.
Serve hot with Tea or Chutney.
# Things To Consider...
1. Always use fresh arbi leaves. Discard any blackened and withered leaves.
Wash them properly.... because in the rainy season... impurities may be found.
2. While spreading the besan batter on the surface of leaves....layer should be even... neither thick nor thin.
Over coating should be avoided for nice cooking.
3. Roll the leaves with soft hands and carefully.
Rolls should not be very tight not loose.
4. Like dhokla and idli.... place the strainer in the fast boiling water and cook on the full high flame in the starting....20 minutes on the both sides.
Then cook on the medium flame for 5 minutes from the sides.
5. The first sign of well cooked arbi leaves roll is that....if you touch them... you will find dry and moisture less.
The second sign is that...if you insert a knife...it will get clean.
6. While frying.... don't add mustard seeds. It does not taste good...brings bitterness in this recipe.
6. Let the rolls cooled down completely...then slice with a sharp knife.
In this way....you can make "Arbi Pittode or Patra" at home easily.
I think...it would help you.
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Regards.
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