Hi!! This is one of my favorite veggie having since childhood. You’ll love to have this with steamed rice or phulkas. Although it takes a long span of time to cook, but for the great taste and mouth melting vadas, it’s quite worth.

Ingredients : 

For Vadas : 15-18 arbi leaves, 1/2 cup all purpose flour ( Maida), 1/2 cup wheat flour, 1/4 tsp turmeric powder, 1 tsp salt, 1/2 tsp red chilli powder, 4-5 tbsp mustard or refined oil,  water as required.

For Gravy : 1/2 tsp fenugreek seeds, 4 tbsp black mustard seeds, 1/2 tbsp corriander, 1 tbsp cumin, 2 tbsp kashmiri red chilli powder, 1/2 tsp turmeric powder, salt as required,  20 cloves of garlic, 2 large red tomatoes, 1/2 cup mustard oil or refined oil, 3 cups water ( You can add more water if you prefer thin gravy).

Method :

For Vadas : Wash all the leaves and cut the stem apart. Keep it in colander so that extra water strains off. By the time take a bowl and add all the ingredients of vadas as mentioned above except water. Mix well. Add water and mix the batter as per malpua consistency. Now spread one biggest leaf on granite slab and apply the batter with your hand. Put another leaf on it by placing half part of the leaf outside the first leaf. Apply batter again with your hand. Do this repeatedly until you get a round like structure. Whenever you place one leaf, do apply batter so that all the layers stick together. Lastly, roll the round structure made out of leaf like a rolling pin. After each roll press a bit. Keep it aside for 15 minutes. Some batter should remain to toast the vadas.

Now cut the rolled leaf with a very sharp knife in 15-16 equal parts as you can see the thickness in the image above. Place a non stick pan on gas stove and add 3-5 drops of oil in it. Take one vada, semi dip in the remaining batter and roast both the sides till golden brown in colour. Do the same procedure with all the vadas in batches. Keep it aside. Your vadas are read.

For Gravy : Take a mixi jar. Add all the ingredients of the gravy except red kashmiri mirch and salt. Grind to a fine paste. Add water if required. Now place a skillet on gas stove. Pour the mustard oil or refined oil. When heated, add fenugreek seeds. Let it splutter. Add the masala paste. Fry for 3 minutes. Add red kashmiri mirch powder and fry till oil leaves from masala. Add water and salt and let it boil for 5 minutes. Add vadas. Now again let it boil covered  for 5-7 minutes. Switch off the flame and enjoy this traditional arbi ke patte ki sabji.

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