patra pakora dal kadhi, how to make patra kadhi

Patra pakoras are an Indian snack which are made from patra leaves also known as Colocasia leaves or Arbi ke patte. They are made in many ways in different part of India and known by various names. In North India these are known as Patode/Patead /Arbi pakora. In Maharashtra its known as Aloo Wadi. In Gujrat its known as Patra. People usually consume them as snack but here i am going to use them in main course.I am sharing my grandmother’s recipe which she made for us in our childhood. She made pakoras and dip them into dal kadhi. With dal kadhi these pakora tastes delicious. This is a three steps recipe than come and lets get started.

Ingredients For Patra Pakora

  •  8-10  Arbi or Patra Leaves

  • 2 cups Besan or Chickpea Flour

  • 3  Tsp  Ginger, Garlic & Green Chilly Paste

  • 1/2 Tsp  Amchur  or Dry Mango Powder

  • 1/2 Tsp  Red Chilly Powder

  •  1/2 Tsp  Coriander Powder

  •  2   Tsp  lemon Juice

  •  Salt To Taste

  •  Water for making batter

  •  Oil For Frying

Directions

Cut the central  stem and hard membranes of leaves using a knife. Wash thoroughly the Patra leaves and pat dry with a kitchen towel. Keep aside. In a bowl add besan and all the spices. Mix them well and now add lemonjuice,ginger garlic & green chilly paste. Slowly add water to make a smooth batter. The batter should not be too thick or too runny. It should be like pakora batter.

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Now place one leaf on a flat surface up side down. Spread the batter generously on top with   spoon or brush.

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Place another leaf on top of it and spread the batter. Repeat this process with at least 4 leaves if you have small leaves than 6 leaves are enough.

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Fold the ends from both sides and start rolling them from one end. Keep applying the batter in the inner side also.

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Now make 3-4 sets of rolls like this and apply left over batter on the top layer of the rolls also.

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Now your rolls are ready for steam. For steaming you can use dhokla steamer or simply large vessel in which your steel plate of rolls can stand easily on wire stand .Cover it with lid so that steam can’t go out from vessel. Now let them cook in steam for 20 minutes or until besan inside leaves is completely cooked and non sticky. Once steamed they will look like this.

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Let them cool down completely and cut them into slices using a sharp knife. Do not cut them hot because they might break.

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Now heat oil in a frying pan or kadahi and fry all the slices till crisp and brown. Remove them on paper towel to absorb extra oil. Keep them aside.

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Now we will make preparations for kadhi.

Ingredients For Dal Kadhi

  •  1/2 cup Urad Dal (skinless Black Gram)

  •  1  cup Curd or Plain Yogurt

  •  1   Onion  sliced

  •  1 inch Ginger chopped

  •  6-7 Garlic Cloves

  •  2  Green Chillies

  •  1  Tsp  Cumin Seeds

  •   1/2  Tsp Coriander Seeds

  •   1/2  Tsp  Fenugreek Seeds

  •  Pinch of Asafoetida

  •   1 Tsp Turmeric Powder

  •    1/4  Tsp  Red Chilly Powder

  •    Salt to taste

  •  2 Tbsp Oil

Directions

Wash and soak urad dal for at least 4 hours.

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Drain water and grind coarsely.

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Beat yogurt and add it to dal paste. Add  5 cups of water and turmeric powder and keep aside this mixture.

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In a kadahi heat oil and add cumin seed, coriander seeds and fenugreek seeds.

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Let them crackle and add hing. Stir well and now add sliced onion and cook until golden brown.

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Now add ginger, garlic and green chillies. Cook for another 2 minutes.

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Add red chilly powder to it. Stir well. Now add dal and yogurt mixture in it. Stir well to avoid lumps.

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Add salt. Let it boil and cover it with lid. Cook this kadhi on low flame for 15-20 minutes.

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You can add more water according to your desire consistency. But don’t make it too runny. After cooking for 20 minutes your kadhi is ready.

Add Patra Pakora in kadhi. Enjoy hot with rice or chapati.

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