Arbi ke Patto ke Muthiya 

Arbi leaves also known as Alu Wadi or Patode or Colocasia leaves

Patra or Alu Wadi which is a famous snack is made from Arbi or Patode or Alu wadi leaves in the Shravan month.  Now everyone is not pro in making patra or alu wadi as it involves coating each leaf, making the roll, steam it and shallow fry. 

So here is easy method making Alu Wadi leaves ke Muthiya or Pakode wherein you finely chop the leaves, mix in besan batter, steam it and fry it.  The taste remains same as Alu Wadi or Patra just a method changes a bit. 





Ingredients: 

  • 12 to 15 medium size Arbi or colocasia leaves 
  • 2.5 cups of besan
  • Salt to taste
  • 1/2 teaspoon each of haldi powder, garam masala 
  • 1 teaspoon each of Kashmiri chilli powder, dhania jeera powder
  • Pinch of hing 
  • Pinch of baking soda (optional)
  • 3/4th cup of grated jaggery and 3 tablespoon of imli/tamarind water. Ideally melt these in a water and keep it ready (You can substitute imli water with 2 tablespoon of amchur powder and 2 tablespoon of citric acid or lemon juice) 
  • 3 tablespoon of til 
  • Water to adjust the consistency
  • Oil for greasing the pan, one teaspoon in the batter and frying the Muthiya/pakora
  • Dhania leaves for garnish 
Method: 
  • Wash and Chop the Arbi or colocasia leaves...cut long noodle shape leaves 
  • Keep the water in the steam with a stand and let it boil on a low flame
  • Grease the bowl with oil in which you will steam the Arbi mixture 
  • In a big bowl add chopped Arbi leaves,  add 1/2 teaspoon each of haldi powder, garam masala, 1 teaspoon each of Kashmiri chilli powder, dhania jeera powder, hing and Salt to taste
  • Add the jaggery imli water and mix the leaves nicely with all the spices for few mins 
  • Slowly add the besan, some water to ensure that the leaves are well coated with the besan
  • Lastly add pinch of soda, add 1 teaspoon of oil and hot water of top of soda
  • Mix well and pour the batter in the bowl and garnish it with white til 
  • The batter will have thick consistency like a dhokla 
  • Steam the batter for 25 mins, First 20 mins cook on high flame and last 5 mins on low flame 
  • Once cooked check by inserting knife if it is cooked well. If the knife is clean it is cooked properly
  • Let it cool down completely
  • Put oil in a pan and cut the Arbi Muthiya or pakoda pieces and fry them. You can shallow fry or deep fry
  • Serve it hot with dhania leaves on top and enjoy it 









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