Arbi Patta Sabzi
A delightful North Indian snack or side dish made from colocasia leaves smeared with a tangy and spicy chickpea flour paste, then steamed, sliced, and pan-fried until crisp. A unique blend of textures and flavors.
For 4 servings
7 steps. 35 minutes total.
- 1
Step 1
- a.Prepare the Colocasia Leaves
- b.Rinse the colocasia leaves thoroughly under running water and pat them completely dry with a kitchen towel.
- c.Place a leaf with the vein-side up on a cutting board. Using a sharp knife, carefully shave off the thick central vein and any other thick subsidiary veins. This step is crucial to prevent throat irritation.
- 2
Step 2
- a.Make the Batter
- b.In a large mixing bowl, combine besan, tamarind pulp, grated jaggery, ginger paste, garlic paste, and chopped green chilies.
- c.Add all the dry spices: turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, asafoetida, and salt.
- d.Mix well to combine. Gradually add water while whisking continuously to form a thick, smooth, and spreadable paste. The consistency should be similar to a thick pancake batter, with no lumps.
- 3
Step 3
- a.Assemble and Roll the Leaves
- b.Place the largest prepared leaf vein-side up on a clean, flat surface.
- c.Spread a thin, even layer of the besan batter over the entire surface of the leaf using your fingers or a spatula.
- d.Place another leaf on top, ensuring it adheres well. Spread batter on this leaf too.
- e.Repeat this process, stacking 3-4 leaves. Fold the side edges of the leaf stack inwards by about an inch.
- f.Starting from the bottom edge, roll the stack tightly into a firm, compact log. The batter will act as a glue.
- 4
Step 4
- a.Steam the Rolls
- b.Bring water to a boil in a steamer. Lightly grease the steamer plate or tray.
- c.Carefully place the prepared rolls on the greased plate, ensuring they don't touch each other.
- d.Steam the rolls on medium heat for 20-25 minutes. To check for doneness, insert a toothpick or knife into the center; it should come out clean.
- 5
Step 5
- a.Cool and Slice the Rolls
- b.Once steamed, remove the rolls from the steamer and let them cool down to room temperature completely. This can take 30-40 minutes and is essential for clean slicing.
- c.Once fully cooled, use a sharp knife to cut the rolls into 1/2-inch thick round slices.
- 6
Step 6
- a.Temper and Fry the Slices
- b.Heat the oil in a wide, non-stick pan over medium heat.
- c.Add the mustard seeds and allow them to splutter. Immediately add the sesame seeds and let them sizzle for a few seconds.
- d.Gently arrange the sliced rolls in the pan in a single layer.
- e.Shallow fry for 4-5 minutes on each side, until they are golden brown and crisp.
- f.Remove from the pan and place on a plate.
- 7
Step 7
- a.Garnish and Serve
- b.Garnish the hot, crispy slices with freshly chopped cilantro and grated coconut.
- c.Serve immediately with green chutney or as a side dish with your meal.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Select tender, fresh green leaves for the best results. Avoid any leaves that are yellowed or have blemishes.
- 2The consistency of the besan batter is key. If it's too thin, it will ooze out while rolling; if too thick, it will be difficult to spread and may taste dry.
- 3Do not overcrowd the steamer, as this can lead to uneven cooking. Steam in batches if necessary.
- 4For a healthier alternative, you can bake the steamed slices at 200°C (400°F) for 15-20 minutes, flipping halfway, or cook them in an air fryer until crisp.
- 5The steamed rolls can be refrigerated in an airtight container for up to 3-4 days. Slice and fry them just before you wish to serve.
Adapt it for your goals.
Gujarati Patra Style
Add 1 teaspoon of carom seeds (ajwain) to the batter and increase the jaggery slightly for a more pronounced sweet and tangy flavor, characteristic of Gujarati cuisine.
No Fry VersionNo-Fry Version
For a lighter option, skip the shallow frying. Simply prepare the tempering (tadka) and pour it over the steamed and sliced rolls. Garnish as usual and serve.
With StuffingWith Stuffing
Add a thin layer of crumbled paneer or a spiced potato mixture over the besan paste before rolling for a more substantial and flavorful filling.
Why this is on our healthy list.
Rich in Vitamins & Minerals
Colocasia leaves are an excellent source of Vitamin A, Vitamin C, and iron, which are vital for supporting healthy vision, boosting the immune system, and maintaining good blood health.
Good Source of Plant-Based Protein
The use of besan (chickpea flour) as the base for the paste makes this snack rich in protein, which is essential for muscle repair, growth, and overall body function.
High in Dietary Fiber
Both besan and the colocasia leaves provide a significant amount of dietary fiber. Fiber aids in digestion, promotes a feeling of fullness, and helps in maintaining stable blood sugar levels.
Frequently asked questions
Colocasia leaves contain calcium oxalate crystals, which can cause irritation. To prevent this, it's essential to remove the thick veins and use a souring agent like tamarind pulp or lemon juice in the batter, which helps neutralize the crystals.