Recipe how to make arbi ke patte ke pakode recipe at home in Rainy Weather | Eat crispy Arabic leaves in the rainy season, this healthy snack is easy recipe, fun will come only

Arbi ke patte ke pakode ki recipe: As soon as the rain drops touches the ground, a mud-like fragrance spreads in the air and at the same time, if the plate is in the plate, the pakoras of hot Arabic leaves, then there is no match of that taste. The relationship between rain and pakoras is very deep in the same way, but the pakoras of Arabic leaves are something special because they do not just taste, they also serve emotions. Arabic leaf pakoras are traditional snacks which are very much liked during the monsoon season. The crisp layer and the layer of spicy leaves from inside make it even more special. Let’s know the easy method of making Arabic leaf pakoras…

Arabic leaf pakoras main material
Arabic leaves (large and fresh): 5-6
Besan (gram flour): 1 cup
Rice flour: 2 tablespoons (for crispine)
Tamarind pulp: 2 tablespoons (or lemon juice – 1 tablespoon)
Ginger-garlic paste: 1 tsp
Red chili powder: 1 tsp
Turmeric Powder: 1/2 tsp
Garam Masala: 1/2 tsp
Celery: 1/2 tsp
Salt: as per taste
Oil: to fry

Arabic leaf pakoras recipe
Leaf preparation
First of all, wash Arabic leaves with water. Peel their thick stalk carefully with a knife, so that the leaves can easily turn. After this, add gram flour, rice flour, tamarind pulp, ginger-garlic paste, spices and salt in a vessel. Prepare a thick paste by adding some water (so that it spreads easily on the leaves).

Leafy

Take a large Arabic leaf, keep its smooth side down. Apply gram flour paste equally on it. Now place the second leaf on it and apply paste again. Do this to 4-5 layers, then bend it tightly like a roll. Cook this role in steamer or idli cooker for 15-20 minutes in steam. When cooled, cut 1-1 inch pieces. Heat oil in a pan. Fry these pieces on medium heat till they become golden and crispy.

Method of serving
Serve hot with coriander-udder or tamarind sauce. If you want, you can sprinkle chaat masala and lemon juice from above.