Arbi Patra, rikach recipe, taro recipe, colocasia leaf rolls, arvi ke patte besan ki sabzi, arvi ke patauve, colocasia leaf vegetables, how to make arbi ke patte ko sabji
They are made in many ways in the different part of India and known by various names. In Maharastra it’s known as Alu Wadi, In Gujarat it is known as patra, In North India, it is known as Arbi ke Patore or Patode. Arbi ke patte ki sabzi is a nice change from the regular green leaves. In this recipe, arbi leaves are rubbed with gram flour paste, steamed, cut and then saute in spices.
Preparation time – 10 minutes
Cooking time – 40 minutes
Serving for 4
Ingredients:
- 8 arbi patta (taro leaves)
- 3 cups of gram flour
- 1 cup cream or malai
- 2 teaspoon turmeric powder
- 2 teaspoon coriander powder
- 2 tablespoon oil
- 1 teaspoon cumin seeds
- 1 teaspoon carom seeds
- 1 teaspoon red chilli powder
- 1 teaspoon garam masala
- 1 teaspoon dry mango powder
- Salt to taste
Method:
- Cut the central stem of the leaf and remove the hard membrane using a knife.
- Wash them thoroughly and pat dry with a kitchen towel. Set aside.
- In a bowl add gram flour. Also add salt and red chili powder, turmeric powder, coriander powder, garam masala powder, dry mango powder, carom seeds and cream or malai.
- 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.
- Place one leaf on a flat surface. Spread the batter generously on top.
- Place another leaf on top of it and spread some batter and fold the leaf and roll them. Keep applying the batter in the inner side also.
- Now repeat this with another set of leaves. And keep them ready to be steamed.
- Heat water in a vessel and place a sieve that greased with oil and place leaf roll on it.
- Cover with a plate and let it steam for 15 minutes on high heat.
- Once steamed then batter steamed and non-sticky.
- 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.
- Heat oil in a wok and add asafoetida, cumin seeds, carom seeds when cumin seeds crackle and turmeric powder and mix well.
- Add leaf slices and add red chilli powder, coriander powder, salt and garam masala and dry mango powder and mix well.
- Now our arbi ke patto ki sabji is ready to serve.
Note :
Always buy the softest and youngest leaves, they taste the best. dry mango powder is an important ingredient. it prevents the leaves from hurting your throat while eating.
