#TraditionalRikvach#CrispyArbiPatrode#GoldenCrispyPatraWithGreenChutney

Ingredients 250 g gram flour (besan) 1 tsp coriander powder 1 tsp dry mango powder (amchur) ½ tsp turmeric powder Salt to taste Juice of 1 lemon ½ tsp cumin seeds ⅓ tsp carom seeds (ajwain) A pinch of asafoetida (hing) 15–16 garlic cloves 10–12 green chilies (adjust to taste) 2-inch piece of ginger 12–14 fresh colocasia (arbi/taro) leaves Oil for shallow frying (or deep frying, if preferred) For Serving Green coriander-mint chutney ⸻ Procedure 1. In a large bowl, combine gram flour, coriander powder, dry mango powder, turmeric powder, asafoetida, cumin seeds, carom seeds, salt, and lemon juice. 2. Blend the garlic, green chilies, and ginger into a smooth paste. Add this paste to the besan mixture. 3. Gradually add water and whisk until you get a thick, smooth, lump-free batter. The batter should be spreadable but not runny. 4. Wash the colocasia leaves thoroughly and pat them dry. If the stems are thick, trim them slightly and flatten gently using a rolling pin. 5. Place one leaf with the vein side facing up and spread a thin layer of the batter evenly over it. Place another leaf in the opposite direction, apply another layer of batter, and continue layering as desired. 6. Fold the sides inward and roll the leaves tightly into a log. Repeat with the remaining leaves. 7. Steam the rolls in a preheated steamer over medium heat for 25 minutes or until fully cooked. 8. Allow the rolls to cool completely, then slice them into bite-sized pieces. 9. Heat a little oil in a pan and shallow-fry the slices on medium heat until they turn golden brown and crispy on both sides. (You can also deep-fry them if preferred.) 10. Serve hot with fresh coriander-mint chutney and enjoy the delicious crispy layers of homemade Arbi Patra. #CrispyRikvach#GoldenCrispyPatra#AuthenticArbiPatrode#TraditionalRikvach