Pattaode (Colocasia Leaves Fritters)


Items needed:

  1. 4-5 big Arabi (colocasia) leaves
  2. 1 cup of white urad daal (Vigna Mungo)
  3. 1/2 cup of rice
  4. 1 cup of besan (Gram flour)
  5. 1/2 cup of corn flour
  6. 1/2 teaspoon of baking powder
  7. 2 teaspoon of pakoda masala
  8. a pinch of black pepper and heeng (Asafoetida)
  9. Grind paste of 1 teaspoon of ginger, 1/2 teaspoon of garlic, 1/2 teaspoon of green chili
  10. 1/2 cup of yogurt
  11. Vegetable oil for deep frying

Process:

Batter

  • Soak the urad daal and rice in water for 1-2 hours, and then grind it to make a thick paste.
  • Add ginger, garlic and chili paste and mix well, add 2 teaspoon of pakoda masala, 1/2 teaspoon of black pepper, and a pinch of heeng powder, salt to taste and mix the paste well. Keep it aside.
  • Take a separate bowl and make the batter of gram flour, corn flour, baking powder and yogurt, mix well and avoid lumps. Add red chili powder, salt to taste. Keep it aside.
  • Leave both pastes for 30 mins.
Wrapping:
  • Wash the colocasia leaves thoroughly in running water, and peel off the excess roots and stems so that the leaves become smoother as flat.

    • Now spread the Urad, Rice paste with hand on one side of the leave. Make another layer of gram/corn flour paste, and then roll it in the shape of big spring roll.

    • Now cut this longer roll in to smaller sizes rolls of approx 1-2 inches

    • Take vegetable oil in the frying pan, wrap these small rolls in gram/cornflour batter and deep fry.
    • You can also make it without gram/cornflour batter wrap too (it will soak more oil  🙂
    • Fry till turn golden brown.

    • Remove it on kitchen paper towel, to remove excess oil.

Serve hot with mint sauce or tomato sauce. It goes so well with hot masala tea, along with gossips with friends over the Saturday evening 🙂 It is called Pattaode instead of Pakode because these are made of Leaves (Patta 🙂  )

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