After almost one month I got 5 big green leaves. Good enough to make few patodeys.We call them as patodey in UP. Later on I saw them in Chandani Chowk, Delhi at chaat sellers too.
I love this amazing spicy recipe.
5-6 Arbi leaves
2 Cups of besan (chickpea flour)
According to taste salt
1 Tbsp jeera (cumin seeds)
1 Tbsp dhania powder (dry coriander powder)
1 Tsp Heeng
1/2 Tsp amchoor (dry mango powder)
1 Tbsp Haldi powder (turmeric powder)
2 Cloves garlic crushed or grated
4 Tbsp desi ghee or mustard oil (no refind oil)
Water for making batter
Desi ghee for frying
1- Except leaves mix all ingredients together and make a real thick batter.
2- Take a big flat plate and spread the biggest arbi ka patta (leave) on it. Apply thick batter to it all over.
3- Put one spatula full of batter and apread it with water wet fingers.
4-Put next leave on it and repeat the batter spreading process.
5- When all 5-6 leaves are battered, roll it like spring roll and close from all sides like envelope.
6- Put it in the hot water boiling steamer and steam on lowest flame for 15-20 minutes.
7- Let it cool down very well.
8- Now start slicing from the extreme corner from right to left. Slice thinnest possible but also try not to break it so better keep the slices little thicker.
9- Heat up a non stick pan or tava on lowest flame and put some desi ghee generously into it like 4-5 tbsps. Now keep all slices closely into it and fry from both sides golden brown.
10- Serve it with green coriander- mint chutney and tamarind sweet chutney(sonth).
11- If you need more taste you can take little curd too with it.
Happy cooking! 😛