What are the Indian monsoons without pakodas?
But here’s the thing with pakodas. No one can stop at one. The damage with a handful could be anything between 200-600 calories. Oil when heated to high temperatures (for frying) turns carcinogenic.
Here is an alternative. The fried version made my mom famous, but here I am stripping the oil off it to make it guilt free for you, although I guarantee it tastes as delectable in its Health Nut avatar.
Go ahead try patod (arbi patta also known as patra in Gujrat) on one of those rainy evenings!
Read more about other greens you can try this monsoon, here.
Cocolasia Leaves – large, medium and small size
2 cup Chickpea flour (Besan)
2 tbsp Almond Butter
½ tsp Red chilly powder
½ tsp Cumin
¼ tsp Carrom seeds
¼ tsp Coriander powder
¼ tsp Pomegranate seeds
½ tsp Kasuri methi
¼ tsp Garam masala
¼ tsp Turmeric
Salt to taste
Water to make it into a thick batter
Take all the ingredients (except the leaves) and make a thick smooth batter.
Wash the leaves. Keep the largest leaf on a plate with its back facing the top. Spread the batter on the leaves with your hands. Place the medium size leaf on top and spread the batter on it evenly. Now place the smallest leaf on top and spread the batter on it.
Fold the leaves from left and right side. Now fold the bottom end and start rolling into a (not too tight) roll.
Place this roll on a steamer and steam for 20 -30 min.
Let the roll cool down. Slice the roll.
Scroll down to see the pictures of the rolling process.
Now, these steamed rolls taste out of this world, and if you love steamed foods, they could be your go to. Serve them with chutney.
But if you are looking for something crispier, you can either sauté them on a pan or air fry them.
You could also sprinkle some dry tadka on top.
– Dry roast some cumin powder and coriander powder
– Mustard seeds, curry leaves and grated coconut.
Makes 10 pieces
The steamed roll can be refrigerated and stored for up to a week.