Wednesday, 24 August 2011

Patode/ Arbi ke Patte ki Vadi/ Taro Leaf Spirals


Patode with Red Chili Sauce
Patode are savories made from arbi ka patta and besan. Some prefer it deep fried but while deep frying the nutrients are lost and lots of fat and calories are added to it, so I prefer it shallow fried in minimum amount of oil. In Maharashtra it is known as Aloo chi Vadi.
Since it has green leaves thus it is rich in Iron and besan makes it rich in protein, so why spoil it by deep frying when better taste and nutrition can be gained by shallow frying.
Patode are very good starters / appetizers. They can also be used as side dish to main course.  Why I love making it? Because my family loves it and it is nutritious with no fat, very less calories. Should there be more reason for me to want to make Patode the moment I spot fresh green leaves of arbi ?

Preparation Time:10min.
Cooking Time: 40 min. 
Servings: 20-25 pieces.
 
Ingredients required
  • 6 Fresh leaves of Arbi (Taro leaves)
Arbi ke Patte (Taro Leaves)
  • 100gm. Besan ( horse gram powder)
Besan
  • 1 Red Chili Powder
Red Chili Powder
  • 1/2 tea spoon Turmeric powder
  • 1 tea spoon Salt ( or to taste)
  • 1 tea spoon Amchoor powder ( dried mango powder) 
  • 1/2 tea spoon Garam masala powder 
  • 1 tea spoon Olive oil or any cooking oil of your choice
  • Water to make paste of  Besan and boil patode.
Directions to prepare Patode
  • Wash and towel dry the Arbi leaves.
  • Cut the stalk from the leaves. Keep the leavers with out stalks in a dry plate and stalks to be discarded.
Washed dried Arbi leaves with stalks removed
Stalks of Arbi leaves to be discarded
  • Take besan in a bowl and add turmeric powder, salt, chili powder, garam masala and 2 tea spoon oil to it.
Spices and oil added to the besan
  •  Add water slowly with continuous mixing till a smooth uniform paste is formed.
Paste of Besan and spices
  • The paste should neither be too thick nor too thin . It should be of spreadable consistency.
  • Take one leaf and keep the lower side of leaf facing up on a plate.
The side on which besan paste is to be applied
  •  Put 3 tea spoon of paste on the leaf.
Paste on the lower side of the leaf
  •  Spread the paste evenly on the leaf.
Besan paste spread on the lower side of the Arbi leaf
  • Keep another Arbi leaf with the lower side of leaf facing up so that the besan paste is sandwiched between them.
Second leaf put on the leaf with besan 
  • Apply 2 -3 tea spoons of besan paste on the second leaf.
  • Start folding from upper pointed end of the leaf till you reach the base so that a roll of Arbi leaf with besan paste is formed.
Roll of Arbi leaf with Besan
  • Fold the open ends carefully and closer with tooth picks.
Sides closed by tooth picks
  • Repeat the same procedure with rest of the leaves and besan paste.
  • Boil water in a broad mouthed container and cover it sieve.
  • Place the rolls on the sieve and allow them to be steam cooked for 10 min all the time the gas should be on high flame. till they change the color and become hard.( the besan paste should become solid when cooked).
Patode rolls being steamed
  • Turn over the rolls and steam them for another 10 min. ( the gas should be always on high flame)
Rolls being steamed after turning over
  • Poke the steamed rolls with a tooth pick if it comes out clean it means rolls are cooked.
Checking with tooth pick
  • The rolls will become firm after getting steamed cooked. 
Steamed cooked rolls
  • Cool the rolls and cut them to 1/2 inches thickness.
Steamed cooked rolls cut to pieces
  • Take a thick bottom flat plate (Tawa) / Pan and put 1/2tea spoon olive oil on it and heat on high flame. 
Tawa with olive oil being heated
  • When the tawa is hot place the cut pieces of rolls on it and cook on medium flame till golden brown on one side.(approximately 10 min.)
Pieces of rolls being shallow fried on a nonstick tawa with minimum oil
  • Turn them over and sprinkle 1 ml. oil and cook on medium flame till golden brown on the other side also.
Patode cooked to golden color on both sides
  • Serve and eat hot Patode with Coriander-mint chutney / Red or green chili sauce / Hariyali chutney.
Patode with Red chili sauce
http://jyotsna-pant.blogspot.in/2011/09/red-and-green-chilly-sauce.html

http://jyotsna-pant.blogspot.com/2011/10/green-coriander-and-mint-chutney.html
http://jyotsna-pant.blogspot.com/2011/10/green-chilly-sauce.html
http://jyotsna-pant.blogspot.com/2012/06/hariyali-chutney-raw-mango-chutney.html
Tips:
  • Towel dry the leaves nicely.
  •  Add water slowly to avoid the besan and spices paste from becoming thin.
  • Use always non-stick pan this will reduce the use of oil.
  • Olive oil is healthy medium to cook so use it
 Suggested Variations 
  • The number of leaves can be increase the number of leaves can be increased depending upon the thickness of roll you prefer.
  • Finely cut coriander leaves and green chilies can be added to the besan paste. This will change the flavor as well as increase the nutrition value of Patode because green chilies are rich in calcium and Vitamin C, and coriander leaves in Iron.

1 comment:

  1. Nice post aunty.I really love this dish !Abb toe banana hi padega:-)

    ReplyDelete

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