The taste of the pakoras of hot Arabic leaves is really special amidst the rain showers and the fragrance of the soil. This dish is not only wonderful in taste, but also hidden healthy properties in it. Let’s know its easy recipe, which you can make very easily at home.
Material
Fresh, big leaves of Arabic-6-8
Besan – 1 cup
Rice flour – 2 table spoon (to make pakoras crisp)
Asafoetida – 1 pinch
Turmeric – 1/2 teaspoon
Red chili powder – 1 tsp
Fennel powder – 1/2 teaspoon
Cumin Powder – 1/2 teaspoon
Tamarind pulp – 1 table spoon
Salt – as per taste
Water – as per requirement
Oil – to fry
Method
- Wash the Arabic leaves thoroughly and dilute the thick veins slightly with a knife so that it is easy to roll.
- Add gram flour, rice flour, asafetida, turmeric, chili powder, fennel powder, cumin powder, salt and tamarind pulp to a pot. Make a thick batter by adding some water to it.
- Take a leaf, spread gram flour solution on its back (light rough) side. Place another leaf on top of it and dissolve again. Keep 3-4 such leaves layer by layer.
- Now roll these leaves tightly (such as stuffed leaf roll). Then keep it in a steamer and cook in steam for 15–20 minutes.
- If the roll cools down, cut it into round pieces. Heat the oil in the pan and fry these pieces until golden and crisp.
- Now serve the pakoras of Arabic leaves with green chutney or tamarind chutney. Their taste doubles with tea.
