Arbi ke patte/ Patod ke pakode is a delectable favourite of all. The fact that you only get to eat them in monsoon season here in India, makes them even more desirable. It is made by boiling the rolled Arbi leaves with besan masala sandwiched between them. 

It can be eaten in boiled form too but frying and making it a pakoda form makes it crunchy and even more delicious.

INGREDIENTS –

• 10 Arbi ke patte | Arbi leaves
• ½ cup besan
• 1 medium onion, chopped finely
• 5 garlic, crushed
  
• 1 green chilli, chopped finely
• Salt to taste
• 1 tsp red chilli powder
• 1 tsp coriander powder/ dhania powder
• 1 tsp turmeric powder/ Haldi
• 1 cups of oil for frying

INSTRUCTIONS –

1. Prepare a thick besan paste without any lumps by mixing besan flour and water.
2. Mix onions, garlic, salt, red chilli powder, coriander powder and green chilli to the besan paste and mix well into a nice thick paste.
3. Wash the Arbi leaves thoroughly and make sure they are clean.
4. Lay the Arbi leaves on a flat surface and apply besan paste on the top surface of the leaf.
5. Cover this with another Arbi leaf such that the besan paste is sandwiched between the leaves.
6. Again apply besan paste on the top leaf and keep repeating the process untill a stack of 7 to 10 leaves.
7. Roll the whole stack properly and seal by folding the leaves.
8. Steam these rolled leaves for 15 minutes in a steamer or on a pressure cooker (Add 1 litre water and keep Arbi leaves roll on top of a stand inside the pressure cooker.)
9. Takes these boiled rolls out of the steamer and keep aside until it cools down.
10. Cut the Arbi leaves/ Patod rolls into small rounds.
11. Heat oil in a pan and fry the cut round pieces of Arbi leaves rolls until golden brown and crispy.
12. Serve hot with green chutney or tomato ketchup.