• Amita Garg

Arbi ka patte ke Patode or Patra For Fasting-

Updated: Sep 30, 2019

This recipe is inspired by Patod and patra, a very popular evening snack of all over india. Paste of delicious besan and spices is spread over colocasia leaves, which are rolled, steamed and fried.

I made this recipe with Colocasia leaves ( ARBI ke patte) and kottu flour. Buckwheat /Kuttu ka atta is a healthy and gluten free fruit seed. It is used from centuries for fasting, but now it has become a very popular grain and considered as a super food.

Author Amita Garg

Preparation Time 20 minutes

Cooking Time 30 minutes

Total Time 50 minutes

Serving 4

Ingredients- Arbi ka patte-9 big size Kuttu ka atta- 1 cup Curd - ¼ cup Green chilly--1 or 2 Coriander leaves- 1 tb sp Rock Salt [ Sendha Namak ]- according to taste Chat Masala-1 tsp Garam masala-1 tsp Lemon juice-1 tsp Oil- for Frying Method- 1. Remove the stem of Arbi leaves, wash and dry.

2. In a grinder make a paste, of green chili, lemon juice and coriander leaves. 3. Mix it with kottu flour, add curd, chat masala, Garam masala, red chili powder and water, mix well and make a thick batter . 4. On a thali put a leaf with reverse side up and spread a layer of kottu flour batter, put another leaf in the same way and spread kottu flour, now we have three layered leaves, make tight rolls. 5. Boil 1 cup water in a broad pan or steamer, set a steel colander, set all the rolls and cover the lid, Cook 12 to 15 minutes on medium flame. 6. Cool down and cut into pieces. 7. Deep fry till crisp and golden brown. 8. Serve these with green chutney or with tomato souce. You can also serve with Curd and sweet khajoor chutney.

Tips- 1. Steam Patod properly, if flour is not cooked well it will become soft and sticky. 2..You can steam Patod in advance and keep in the fridge. Fry as required.

Step By step recipe of Arbi ka patto ka patod-

Remove the stem of Arbi leaves, wash and dry. Make a paste in mixie, of green chili, lemon juice and coriander leaves. Mix it with kottu flour, add curd, chat masala, Garam masala, red chili powder and water, mix well and make a thick batter .

On a thali put a leaf with reverse side up and spread a layer of kottu flour batter, put another leaf in the same way and spread kottu flour, now we have three layered leaves, make rolls. Boil 1 cup water in a broad pan, set a steel colander, set all the rolls and cover the lid, Cook 12 to 15 minutes on medium flame. Cool down and cut into pieces.

Deep fry till crisp and golden brown. Serve these with green chutney or with tomato sauce. You can serve with Curd and sweet khajoor chutney.








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