Arbi Ke Patton Ke Pakode Recipe

1. Add coriander powder, cumin powder, salt, red chili powder, tamarind juice, asafoetida, jaggery, and sodium bicarbonate to the gram flour.
2. Add water slowly while simultaneously mixing and breaking the lumps with hand. Make this batter or masala as thick as any pakoda batter.
3. Wash the alu leaves thoroughly. There are two ways to roll these leaves:
4. For the first, take one leaf and place it with the back side or the light green side facing up. Apply a thin layer of the batter all over its surface. Place another leaf, again with its light green side facing up, and apply the batter. Repeat for 4 leaves in all. Now roll all the leaves snugly from one end to the other.
5. For the other, take one leaf and place it with the back side or the light green side facing up. Apply a thin layer of the batter all over its surface. Place another leaf, again with its light green side facing up, and apply the batter. Now fold both the leaves at one end and apply the batter on this fold. Keep folding this way till you reach the other end, every time applying the batter between the folds.
6. Use any of the above 2 ways to fold all the leaves.
7. Now steam the rolls in a pressure cooker for 15-20 minutes. Allow to cool completely.
8. For the roll made with 4 leaves, cut it into 1 cm thick pieces and for the roll made with 2 leaves, cut into 1 to 1 & 1/2 inch thick pieces.
9. Deep fry all the pieces on medium heat till they are golden brown in color.
10. Garnish with some grated coconut and coriander leaves and serve hot.

For stir-frying -

1. Heat 3 teaspoon oil in a pan and add mustard seeds.
2. After they stop crackling, add asafoetida, turmeric powder and sesame seeds.
3. Stir fry till the sesame seeds become brownish in color.
4. Add the steamed pakode.
5. Stir fry gently till you see little browning along the edges.
6. Garnish with grated coconut and coriander leaves and serve hot.