Rikwach | Arbi Ke Patte Ke Patode | Colocassia Leaves Rolls | Arbi Patra

So Yesterday I shared a random story on my Instagram of a leaf preparation and we(me and my sister) were stormed with questions and replies. The credits for this preparation goes to our mom. Here they are:

Rikwach as its called in my house. They are made in many ways in different part of India and known by various names. In Maharashtra its known as Alu Wadi, in Gujarat it is known as Patra, in North India it is known as Arbi Ke Patore or Patode. In UP it is known as Rikwach.

Though the process of making Arbi Ke Patte Ke Pakode might seem a bit lengthy the steps are easy to follow and the effort is worth it. Apart from the taste colocasia leaves are also high in vitamin and antioxidant. They prevent many diseases and are good for boosting your immunity and eye health.

I have been eating this since childhood and yet never learned how to make this perfectly. This recipe is by my Mother who got it from her mother. So it's our family recipe (Damnn!! I am leaking family secrets here).

So if you are trying this then share pictures with us on Facebook or Instagram.

Rikwach | Arbi Ke Patte Ke Patode

Ingredients

• 1 1/2 Cups Besan or Chickpea Flour

• 8-10 medium size Colocassia Leaves or Arbi Ke Patte

• Salt, to taste

• 1/2 tsp Red Chili powder

• 1 tsp Amchur or Dry Mango Powder

• 1 tsp Coriander powder

• 1 tsp Garam Masala

• 1/2 tsp Ajwain

• 2 tsp Ginger Garlic Paste

• 1 Medium Onion, Paste

• 2 Green Chilli, Paste

• Water for making batter

• Chat Masala for sprinkling

• Oil for frying

Method

1. Cut the central stem and remove the hard membranes using a knife.

2. Wash them thoroughly and pat dry with a kitchen towel. Set aside.

3. In a bowl add besan or chickpea flour. Also add salt and red chili powder.

4. Also add Coriander powder, Amchur and Cumin Powder.

5. Add Ginger Garlic and Onion paste.

6. Add a little water and make a paste. Do not add all water at once, add little by little and keep stirring to make a lump free batter. The batter should not be thick nor runny. Just right.

7. Place one leaf on a flat surface. The glossy and smooth part facing down. Spread the batter generously on top .

8. Place another leaf on top of it and keep doing this for 5-6 times. If you have large leaves you can stop after placing 4 leaves.

9. Fold the ends from both sides; Now start rolling them from one end. Keep applying the batter in the inner side also.

10. Now repeat this with another set of leaves. And keep them ready to be steamed. Heat water in a vessel.

11. Place a wire mesh or steel plate with holes and steam for about 15 minutes.

12. Once steamed they will look like this with all the batter steamed and non sticky.

13. Let them cool down and come to room temperature. Now cut them into slices using a sharp knife. If you try cutting them while still hot they might break. If you want steamed version you can serve after this step and enjoy

14. Otherwise for fried version, Heat oil in a wok or kadhai. and fry them for a minute on both sides till crisp and brown. The browner the crispier.

15. Remove them on a paper towel to absorb extra oil.

16. Sprinkle some chat masala on it and serve hot with lemon wedges and mint chutney.

Note:

1. Select the softest and youngest leaves, they taste the best.

2. Amchur or dry mango powder is an important ingredient. It prevents the leaves from hurting your throat while eating.

3. You can add carom seeds, hing or asafoetida and even til or sesame seeds to the batter.

Fried version of Rickwach

Steamed Rickwach