How to Make Arbi Pakoda and Arbi Curry – Step-by-Step Recipe with Pro Tips for Beginners

How to Make Arbi Pakora (Arbi Pattode) – Step-by-Step Recipe

Arbi Pakora, also known as Arbi Pattode, is a delicious Indian snack made using colocasia (arbi) leaves coated with spiced gram flour paste and deep-fried to perfection. Here’s a detailed step-by-step method to make this flavorful dish.

Ingredients for Arbi Pakoda (Arbi Leaf Fritters):

• 500 grams gram flour (besan)
• 9 colocasia (arbi) leaves
• 1 teaspoon salt (or as per taste)
• 1 glass water (for making the batter)
• 1.5 liters water (for steaming the rolls)
• Oil for frying

Step-by-Step Preparation

🧼 Step 1: Wash and Prepare the Leaves

• First of all, wash the leaves thoroughly with water.
• Using a knife, carefully cut and remove the stalks from the backside of each leaf.

🥣 Step 2: Prepare the Gram Flour Paste

• Take gram flour (besan) in a plate.
• Add salt as per your taste.
• After this mix this mixture with water and make a thick paste so that it can be easily stuck on the leaves.

🍃 Step 3: Layer the Leaves with the Paste

• Take a large plate and place one arbi leaf upside down (vein side up).
• Spread a thick layer of the gram flour paste over the entire leaf using your hands.
• Place another arbi leaf upside down on top of the first one and repeat the same process of spreading the paste.
• Repeat once more with a third leaf, making sure each layer is coated well.

🥬 Step 4: Roll the Leaves

• Now, it's the time to roll the layered leaves gently with your hands.
• If you started with 9 leaves, you will get 3 such rolls in total.

🍲 Step 5: Steam the Rolls

• Take a wide vessel and fill it with about 1.5 liters of water.
• Place a sieve over it and keep the rolls on the sieve.
• Cover with a lid and let it steam while checking occasionally.
• Once the rolls become firm, flip them to steam the other side evenly.

🔪 Step 6: Slice the Rolls

• Remove the steamed rolls and place them on a flat surface (like a chopping board).
• Cut them into thick round slices using a sharp knife.

🔥 Step 7: Deep Fry the Slices

• Heat oil in a pan on medium flame.
• Now, pour oil in a pan and let it heat on medium flame. When the oil becomes hot, fry these slices in small batches until it becomes golden brown.

• Transfer the fried pakoras onto a plate lined with tissue paper to absorb extra oil.

🍽️ Final Step: Serve and Enjoy

• Serve hot arbi pakoras with spicy garlic chutney or your favorite dip.

Enjoy your crispy Arbi Pakoras with friends and family!

Pro Tips for Best Results

• While rolling, make sure the batter side faces inside. The green side of the leaf should remain visible on the outside.
• Batter should be of medium consistency – not too thin or too thick.
• Always apply a thick batter layer. Thin layers may cause throat irritation after frying.
• No need to whisk the batter – just mix with water to a paste-like consistency.
• Always steam the rolls until they become firm from both sides. This helps them retain shape while frying.
• Slice thickness should match your fingertip width.
• If rolls are wide, make a lengthwise cut before slicing.
• Batter quantity depends on leaf size – larger leaves need more batter.
• Never apply a thin batter layer – thick coating ensures taste and safety.

Frequently Asked Questions – Arbi Pakoda Recipe

Should we whisk the gram flour (besan)?

No, for making arbi pakodas, you don’t need to whisk the gram flour. Just prepare a thick batter by mixing it with water.

How many pakodas should be fried at a time?

Around 7 to 8 pakodas can be fried in one batch.

How long should you steam them?

You have to steam them until the pakodas become firm from both sides.

How to check if the pakodas have been steamed properly?

Gently press a pakoda with your hand — if it feels firm, that means it has been steamed properly. If not, you need to steam it a bit more.

How thick should the slices be?

Each slice should be about as thick as a fingertip.

If the roll is quite wide, how to slice it?

For this, you can make a cut. More specifically, you can make a longitudinal cut.

If the arbi leaves are large, will the same amount of gram flour be enough?

No, the amount of gram flour depends on the size of the arbi leaves. But make sure that a thick layer of batter is applied to the leaves.

What happens if the layer of gram flour on arbi leaves is too thin?

While making arbi pakodas, it’s very important that the batter layer on the leaves is thick. If the layer is too thin, it may cause throat irritation.

Arbi Pakoda Curry Recipe (Colocasia Fritters in Spiced Gravy)

⭐ Ingredients You'll Need

For the Masala Gravy:

• 4 medium-sized onions – peeled and roughly chopped
• 8 to 10 garlic cloves – peeled
• 1-inch piece of fresh ginger – peeled
• 2 tablespoons oil – for sautéing
• 1 teaspoon fenugreek seeds (methi dana)
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 5 teaspoons coriander powder
• Salt – to taste
• ½ teaspoon garam masala
• 100–150 ml water – adjust consistency

A rich, homestyle Indian curry combining crispy arbi pakodas with a flavorful onion-based gravy. This comforting dish pairs beautifully with roti, paratha, or rice and is perfect for everyday meals or weekend indulgence.

👩‍🍳 Step-by-Step Instructions

Step 1: Make Onion-Ginger-Garlic Paste

• Grind onions, garlic, and ginger into a fine, smooth paste.
• Avoid using water unless necessary. This paste forms the base of your curry.

Step 2: Heat Oil and Temper Spices

• Heat 2 tbsp oil in a deep pan or kadhai over medium heat.
• Add methi dana and let them crackle and darken slightly without burning.

Step 3: Saute the Paste

• Add the onion-ginger-garlic paste to the hot oil.
• Sauté for 3–4 minutes until light golden and raw smell disappears.

Step 4: Add Ground Spices

• Add turmeric and red chili powder, stir and cook for 1 minute.
• Add coriander powder and salt (add carefully).

Step 5: Cook Until Masala Releases Oil

• Sauté the masala for 4–5 minutes until oil starts separating.

Step 6: Add Arbi Pakodas

• Gently add the pakodas and stir lightly to avoid breaking them.
• Cook in the masala for 2–3 minutes.

Step 7: Add Water and Simmer

• Add 100–150 ml water depending on your preferred consistency.
• Cover and simmer on low flame for 10 minutes.

Step 8: Finish with Garam Masala

• Sprinkle garam masala, stir gently and cook uncovered for 1–2 minutes.

🍽️ Serving Suggestions

• Serve with crispy parathas for a weekend brunch
• Pair with soft chapatis/rotis for dinner
• Enjoy with steamed basmati rice for lunch
• Garnish with fresh coriander leaves for extra flavor

💡 Tips & Variations

• Use mustard oil for a traditional North Indian touch.
• Prepare arbi pakodas in advance and store in an airtight container.
• For richer gravy, add 1 tbsp fresh cream or 2 tbsp whisked curd before garam masala.

📌 Storage Tips

• Store leftovers in the refrigerator for up to 2 days.
• Reheat with a splash of water to restore consistency.