How to make Patra And Potato Pakoras -

Decidedly different - arbi leaves in pakora form.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Colocassia leaves, Potatoes (आलू)

Cuisine : Indian

Course : Snacks and Starters

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For more recipes related to Patra And Potato Pakoras checkout Patra, Patra, Patra - SK Khazana. You can also find more Snacks and Starters recipes like One-Way French Toast Kesar Pista Muffin with Srikhand Frosting Besan Ka Samosa Chipotle Chicken Tenders with Pineapple and Mango

Patra And Potato Pakoras

Patra And Potato Pakoras Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Patra And Potato Pakoras Recipe

  • Colocassia leaves 4 medium

  • Potatoes boiled and mashed 6 medium

  • Gram flour (besan) 1 cup

  • Garlic crushed 6 cloves

  • Green chillies finely chopped 3-4

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Lemon juice 1 tablespoon

  • Oil to deep fry

Method

Step 1

Wash the arbi leaves and cut the thick stems off. Cut each into three triangular pieces. Mix mashed potatoes with garlic, green chillies, salt, half of the turmeric powder and lemon juice.

Step 2

Divide into twelve portions. Make a batter of gram flour, salt and remaining turmeric powder using water as required to make a batter of medium consistency.

Step 3

Place a portion of the potato filling in the center of a piece of leaf, fold in the sides and shape into a desired shape like a roll or a samosa. Dip in the batter and deep fry in hot oil till brown and crisp.

Step 4

Remove and drain onto an absorbent paper. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.