Sarson Ki Pataud | Arbi leaves Curry Recipe | सरसों के पतौड | Patra Curry | Atima's Kitchen

Sarson Ki Pataud | Arbi leaves Curry Recipe | सरसों के पतौड | Patra Curry | Atima's Kitchen

You might have eaten this Colocasia leaves’ (Arbi ke patte/ Patra) snack many a times and might have liked it too. But, I am pretty sure that you will love its curry version as well. We need….
6 Colocasia Leaves
For Batter:
5 tbsp. Gram Flour
1 tsp. Turmeric Powder
1 tsp. Red Chili Powder
1 tsp. Coriander Seeds (Crushed)
1 tsp. Fennel Seeds (Crushed)
1 tsp. Dry Mango Powder
Salt to taste

For Curry:
2 tbsp. Yellow Mustard Powder
½ tsp. Turmeric Powder
1 tsp. Red Chili Powder
7-8 Garlic Cloves
1 inch Ginger
½ tsp. Cumin
1 tsp. Kashmiri Chili Powder
2 pinch Asafoetida
1 tsp. Onion Seeds / Nigella Seeds
3 Medium Size Tomatoes (Cut)
4 tbsp. Mustard Oil
Salt to taste

Make thick batter of Gram Flour with water adding all the ingredients listed in the “For Batter” section.
Boil water in a steamer.
Now take 3 leaves, spread some batter over them and make a roll as shown in the video. Similarly make another roll. Now steam both of them in the steamer for 15-20 minutes, till rolls are cooked. Remove them, cool and cut half inch roundels from the rolls.
Now add 2 tbsp. Oil in a pan, smear the rolls with some gram flour batter from both sides and shallow fry them.
Now grind all the ingredients together listed in the “For Curry” section into a fine paste, leaving Asafoetida and Onion Seeds.
Heat 2 tbsp. Oil in a pan, add tempering of Onion Seeds and Asafoetida, and then add ground masala paste to it. Roast it while stirring continuously till the Oil separates. Now add water and salt and let the curry boil for five minutes on medium to low heat. Remove from heat, add fried leaf fritters into the curry and cover for 2 minutes. Serve hot.

TIPS:
Add fried leaf fritter in the boiling hot curry just for 2-3 minutes before serving. Do not soak them longer in the hot curry.

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