In past, I have shared the recipes to make tasty lauki in 2 minutes , tasty ram tori ki sabzi , and how to make healthy Aleovera juice at home . Today, you can watch the tasty recipe to cook the crispy Arbi leave Pakodas that are very popular during the rainy season in northern Indian and some parts of Pakistan. These Pakodas are only eaten during the rainy season because Arabi or Kachalu leaves are easily available in the months of July, August, and September. Those who eat these pakoras for one time, they definitely like to have them again. Learn to cook step by step tasty and healthy Arbi (Arum) leaves pakoras also known as Pateerh, Patehar, Patted de pakode, Paatara, patodh, Pateed, Kachallu de patte di sabji etc in various local languages and Famous as "Patrora" in Pakistan and some parts of India. In Punjabi, they are called ਪਤੀà©œ, ਪਕੌà©œੇ, ਬਤੇਹੜਾਂ or ਬਤਾਂ, ਅਰਬੀ ਦੇ ਪਤਿਆਂ ਦੇ ਪਕੌà©œੇ - ਪਤੌà©œ etc. I have been eating them since my childhood and they are my favorites. Below, you
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