To begin making the Arbi Ke Patte Ke Pakode, firstly select the softest and youngest leaves for best taste. Cut the central stem and remove its hard membranes using a knife.

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

In a bowl, add besan or chickpea flour, salt and red chili powder. Also, add coriander powder, amchur, cumin powder and  ginger garlic paste.

Add little by little water to make a thick paste, and keep stirring to make a lump free batter of dropping consistency.

Place a colocasia leaf on a large plate with the glossy and smooth part of the leaf facing downwards. Spread the batter generously on the top of the entire leaf.

Place another leaf on top of it and repeat the procedure with 5-6 leaves by arranging them one above the other. If you have large leaves, you can stop at placing 4 leaves, one after the other.

Fold the ends from both sides so as to minimize batter dipping out and start rolling them from one end. Keep applying the batter on the inner side of the swirl also. Repeat the same for all the leaves.

Heat water in a steamer and steam the prepared colocasia leaves for about 15 minutes on high flame. The batter is non-sticky after steaming.

After cooling to room temperature, cut them into slices using a sharp knife. Hot leaves cannot be cut without disheveling and breaking them, hence wait for the steamed leaves to cool completely.

Heat oil in a wok or kadai and deep-fry them in batches for a minute on both sides till crisp and brown.

Put them on a kitchen tissue towel to absorb excess oil. Sprinkle some chat masala on it and serve 

Serve Arbi Ke Patte Ke Pakode hot with lemon wedges and mint chutney and Ginger Cardamom Chai -Spice Infused Indian Style Milk Tea on a rainy day for a great snack option.