Arvi ke Patte ka Salan | Besan ki Sabzi
Welcome to this tantalizing recipe for Arvi ke Patte ka Salan! Featuring the exquisite flavors of Arvi ke Patte (Colocasia esculenta) leaves, this traditional Indian/Pakistani dish is a true culinary gem. The succulent leaves are transformed into a delectable salan gravy, infused with aromatic spices and a harmonious blend of flavors. Arvi ke Patte ka Salan is a delightful vegetarian option that showcases the versatility and uniqueness of this humble ingredient. Get ready to savor the rich textures and enticing aromas as we embark on a culinary journey to create this extraordinary dish. Let’s dive in and unlock the secrets to making an unforgettable Arvi ke Patte ka Salan that will tantalize your taste buds and leave you craving for more.
Arvi ke Patte ka Salan is a traditional recipe that finds its roots in the diverse culinary landscape of Indian/Pakistani cuisine. Originating from regions where Arvi ke Patte (Colocasia esculenta) leaves are abundantly grown, this dish has been cherished for generations. With its blend of aromatic spices and the unique flavors of Arvi ke Patte leaves, this recipe captures the essence of Indian cooking. It has become a beloved vegetarian dish that showcases the creativity and ingenuity of Indian culinary traditions. Passed down through families and shared among communities, Arvi ke Patte ka Salan continues to be a delightful and cherished recipe that embodies the rich heritage of Indian cuisine.
As we embark on the journey to create this mouthwatering dish, let’s gather our ingredients and prepare to immerse ourselves in the vibrant flavors of Arvi k Paton ka Salan. With its tantalizing aroma and unique combination of spices, this recipe promises to be a delightful culinary experience that will transport your taste buds to the heart of Indian/Pakistani cuisine. Now, let’s get ready to embark on this gastronomic adventure and uncover the secrets of making a memorable Arvi ke Patte ka Salan.
Ingredients
Baisan Batter
Curry
Instructions
- Wash Arvi ke Patte (Colocasia esculenta) leaves thoroughly.
- Cut the stems off the leaves.
- In a bowl, combine besan (gram flour), chopped onions, minced green chillies, red chilli powder, turmeric powder, garam masala, qasoori methi (dried fenugreek leaves), salt, lemon juice, yogurt, and water (as per the desired consistency).
- Mix well to form a batter.
- Take a leaf and coat the backside with a thin layer of the besan batter.
- Place another leaf on top, coating its backside as well.
- Fold all four sides of the leaves to form a rectangle, ensuring the besan batter is coated on the folds as well.
- Roll the leaves tightly to form a roll.
- Brush the base of a steamer with oil.
- Place the rolled leaves in the steamer.
- Cover the steamer and steam for approximately 15 minutes or until the leaves become tender. Remove them from the steamer.
- Once the rolls have cooled, cut them into large cubes.
- Heat oil in a karahi (deep pan) and add the cubed rolls one by one.
- Fry them until they turn brown.
- Remove the excess oil from the karahi, leaving about 1 cup of oil. Add cumin seeds to the oil and let them crackle.
- Add onion paste, turmeric powder, red chilli powder, ginger garlic paste, salt, garam masala & qasoori methi. Mix and cook for a while.
- Add green chillies & yogurt and mix well. Cook for a few minutes.
- Add tomato puree and mix thoroughly.
- Cover and cook for 4-5 minutes on low flame.
- Add 1/4 cup of water and mix well.
- Add the prepared pakoras (rolled leaves) one by one and mix gently.
- Pour another 1/4 cup of water and mix again.
- Cover and cook for 5 minutes on low flame.
- And voila! Your Arvi ke Patte ka Salan is ready to be savored.
Remember to adjust the seasoning and spice levels according to your taste preferences. Enjoy your flavorful Arvi ke Patte ka Salan!
Useful Steps
Here are some useful tips to keep in mind while making Arvi ke Patte ka Salan:
- Select fresh and tender Arvi ke Patte (Colocasia esculenta) leaves for the best texture and flavor.
- Make sure to wash the leaves thoroughly to remove any dirt or impurities before using them in the recipe.
- While preparing the besan batter, adjust the consistency by gradually adding water. The batter should be thick enough to coat the leaves evenly without dripping off.
- Use a gentle touch when spreading the besan batter on the leaves to avoid tearing them.
- Steaming the rolled leaves ensures they become tender and cook evenly. Be careful not to overcook them, as they may become mushy.
- Allow the rolls to cool completely before cutting them into cubes. This will make it easier to handle and maintain their shape.
- When adding the spices and seasonings to the karahi, adjust them according to your taste preferences. Feel free to add more or less to suit your desired level of spiciness and flavor.
- Taste and adjust the seasoning if needed before serving the Arvi ke Patte ka Salan.
Following these tips will help you achieve the best possible outcome and enhance the overall taste and texture of your Arvi ke Patte ka Salan. Enjoy the cooking process and savor the flavors!
In short, Arvi ke Patte ka Salan is a delightful dish that showcases the unique flavors of Arvi ke Pattay (Colocasia esculenta) leaves and the aromatic spices of Indian/Pakistani cuisine. The combination of crispy pakoras, and the rich masala gravy creates a symphony of flavors that is sure to impress. However, if you’re looking for another recipe that highlights the versatility of besan (gram flour), I highly recommend trying “Besan ke Alte Palte.” This savory and protein-packed snack features besan batter mixed with spices and cooked in a traditional tawa (griddle) until golden and crispy. These bite-sized delights are perfect for family reunion. Enjoy the culinary journey and keep discovering the wonders of Indian/Pakistani cuisine!
