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 can learn the healthier (steamed) cooking method to cook them. In many parts of India, Pateeds are double dried for cooking, however, this process makes them very oily, however, when we cook them by steaming method then they become very healthy and can be eaten as such without adding any oil. I hope that you will like this recipe and cook them at your home. Arabi leaves are sold in the market during these months and only medium and fresh leaves of Arabi should be chosen to make the best-tasting Pateeds or Patroras. Arabi leaves are called Pateer or Pateed, therefore, these Pakodas are called Pateer or Pateed ke Pakode.
Watch the Video for Full recipe and step by step process to cook Arabi ke Pakode (Pateed)-