शाम के नाश्ते मे बनाया कुछ ऐसा कि Dinner बनाने से हो गई छुट्टी – Jain Recipes
Recipes in this Video
Arbi leaves pakora, a popular snack in Indian cuisine, showcases the versatility of colocasia leaves. Traditionally enjoyed during monsoon season, these fritters are a delightful combination of crispy texture and spicy flavor. They are often served with chutney and are a favorite at tea time or festive gatherings. Today, variations exist across regions, with different spices and flours being used, reflecting local tastes and preferences.
Ingredients
- ●arbi leaves
- ●gram flour
- ●rice flour
- ●turmeric powder
- ●red chili powder
- ●cumin seeds
- ●carom seeds
- ●salt
- ●water
- ●oil
- ●asafoetida
- ●coriander leaves
- ●ginger
- ●green chilies
Instructions
- 1Wash and dry arbi leaves thoroughly.
- 2Cut the leaves into small pieces or strips.
- 3In a bowl, combine gram flour, rice flour, turmeric powder, red chili powder, cumin seeds, carom seeds, and salt.
- 4Add water gradually to the flour mixture to make a smooth batter.
- 5Mix in chopped ginger, green chilies, and coriander leaves into the batter.
- 6Heat oil in a deep frying pan over medium heat until hot.
- 7Dip each piece of arbi leaves into the batter, ensuring they are well coated.
- 8Carefully place the coated leaves in the hot oil, frying in batches.
- 9Fry until golden brown and crispy, about 3-4 minutes per side.
- 10Remove pakoras with a slotted spoon and drain on paper towels.
- 11Serve hot with chutney or sauce.
Ingredient Alternatives
gram flour
Healthier: chickpea flour
Cheaper: all-purpose flour
Chickpea flour is more nutritious, while all-purpose flour is cost-effective.
rice flour
Healthier: oat flour
Cheaper: cornstarch
Oat flour adds fiber, while cornstarch is a cheaper thickening agent.
Techniques
Equipment
Also Known As
Ingredients
- ●2 large raw bananas
- ●1 cup chickpea flour (besan)
- ●1/2 tsp turmeric powder
- ●1/2 tsp red chili powder
- ●1/2 tsp cumin seeds
- ●1/2 tsp salt
- ●Water as needed
- ●Oil for frying
Instructions
- 1Peel the raw bananas and slice them into thin rounds.
- 2In a mixing bowl, combine chickpea flour, turmeric powder, red chili powder, cumin seeds, and salt.
- 3Gradually add water to the dry ingredients to make a smooth batter. The batter should be thick enough to coat the banana slices.
- 4Heat oil in a deep frying pan over medium heat.
- 5Dip each banana slice into the batter, ensuring it is well coated.
- 6Carefully place the coated banana slices into the hot oil, frying in batches to avoid overcrowding.
- 7Fry until the pakoras are golden brown and crispy, about 3-4 minutes per side.
- 8Remove the pakoras from the oil and drain on paper towels to remove excess oil.
- 9Serve hot with chutney or sauce of your choice.
Equipment
Patra, also known as Alu Vadi, has roots in Indian cuisine, particularly from the states of Gujarat and Maharashtra. It is traditionally made during festivals and family gatherings, showcasing the use of colocasia leaves and spices. In Fiji, this dish reflects the blend of Indian and Fijian culinary traditions, enjoyed by many as a flavorful side dish. Today, Patra is celebrated in various forms across the globe, with adaptations that cater to local tastes.
Ingredients
- ●colocasia leaves
- ●gram flour
- ●tamarind paste
- ●jaggery
- ●turmeric powder
- ●cumin seeds
- ●coriander powder
- ●green chilies
- ●ginger
- ●salt
- ●water
- ●oil
Instructions
- 1Wash colocasia leaves thoroughly and pat dry.
- 2Prepare a batter by mixing gram flour, tamarind paste, jaggery, turmeric powder, cumin seeds, coriander powder, green chilies, ginger, and salt.
- 3Add water gradually to achieve a smooth consistency in the batter.
- 4Spread a thin layer of the batter on each colocasia leaf.
- 5Stack the leaves and roll them tightly into a log shape.
- 6Secure the ends of the log with kitchen twine or foil.
- 7Place the rolled leaves in a steamer basket.
- 8Steam the rolls for 30-40 minutes until cooked through.
- 9Remove from the steamer and let cool slightly.
- 10Slice the rolls into rounds.
- 11Heat oil in a pan and lightly fry the slices until golden brown.
Ingredient Alternatives
colocasia leaves
Healthier: spinach
Cheaper: cabbage
Spinach offers similar texture and nutrition, while cabbage is more accessible.
jaggery
Healthier: honey
Cheaper: brown sugar
Honey is a natural sweetener, while brown sugar provides a similar flavor.
Techniques
Equipment
Also Known As
Ingredients
- ●2 large bananas (kela)
- ●1 cup chickpea flour (besan)
- ●1/2 tsp turmeric powder
- ●1/2 tsp red chili powder
- ●1/2 tsp cumin seeds
- ●1/2 tsp salt
- ●1/4 cup water (as needed)
- ●Oil for deep frying
Instructions
- 1Peel the bananas and slice them into thin rounds or long strips.
- 2In a mixing bowl, combine chickpea flour, turmeric powder, red chili powder, cumin seeds, and salt.
- 3Gradually add water to the dry ingredients to form a smooth batter. The batter should be thick enough to coat the banana slices.
- 4Heat oil in a deep frying pan over medium heat.
- 5Dip each banana slice into the batter, ensuring it is well coated.
- 6Carefully place the coated banana slices into the hot oil, frying in batches to avoid overcrowding.
- 7Fry until golden brown and crispy, about 3-4 minutes per side.
- 8Remove the pakodas from the oil and drain on paper towels to remove excess oil.
- 9Serve hot with chutney or sauce of your choice.
Equipment
Ingredients
- ●1 cup besan (gram flour)
- ●1/2 cup water
- ●1/2 tsp turmeric powder
- ●1/2 tsp red chili powder
- ●1/2 tsp ajwain (carom seeds)
- ●1/2 tsp cumin seeds
- ●1/2 tsp salt
- ●1 cup mixed vegetables (potatoes, carrots, peas)
- ●Oil for deep frying
Instructions
- 1In a mixing bowl, combine besan, turmeric powder, red chili powder, ajwain, cumin seeds, and salt.
- 2Gradually add water to the dry ingredients to form a smooth batter.
- 3Chop the mixed vegetables into small pieces and add them to the batter, mixing well to coat.
- 4Heat oil in a deep frying pan over medium heat.
- 5Once the oil is hot, drop spoonfuls of the batter-coated vegetables into the oil.
- 6Fry the pakodas in batches, making sure not to overcrowd the pan.
- 7Fry until they are golden brown and crispy, about 4-5 minutes.
- 8Remove the pakodas with a slotted spoon and drain on paper towels.
- 9Serve hot with green chutney or ketchup.
Equipment
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