Arbi leaves pakoda recipe/ arbi Patra / colocasia leaves fritters are crispy steamed fritters make with Arbi or colocasia leaves, besan and spices. They are first steamed and then seasoned with curry leaves are a healthy monsoon time snack recipe.
Arbi or arvi ke patode is made all over India. They are known with different names in different parts of India like Alu Wadi in Maharashtra, Arbi Patra in Gujarat and patode in UP and Bihar State.
It is a snack recipe that is gluten-free, vegan, diabetic-friendly. Serve hot with a cup of tea and green chutney in the evening time or on a rainy day.
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Traditionally, arbi patode are deep-fried after steaming but to reduce calories and make it health-friendly we just seasoned it with a little oil, curry leaves and some spices. No doubt deep-frying gives it a rich taste but even without frying they taste delicious.
Health benefits of colocasia leaves or arbi leaves
Arbi leaves are green in colour heart shape and very nutritious in nature. they are also called colocasia or taro leaves.
- They are a rich source of vitamin A which is essential for our eyesight.
- Arbi leaves contains a good amount of Vitamin C that improves our immunity.
- Rich in fibre and potassium helps in reducing cholesterol levels, improves blood pressure levels and thus decreases heart-related problems.
- The fibre content in arbi leaves improves digestion, help in weight loss and a good option for diabetic people too.
Step by step preparation of Arbi leaves pakoda recipe
1. First, wash and pat dry arbi leaves. Cut the thick stem part from the backside of each leaf. Keep them aside.
2. In a bowl add besan, salt, turmeric powder, coriander seeds powder, red chilli powder. Add water and make a thick paste.
3.Now place one leaf on a plate, spread besan mixture over it. Place another leaf on the top of it and spread besan over it and then one more leaf and spread besan mixture over it too. You can stop at placing 3-4 leaves, one after the other if you have large leaves.
4.Then start folding from one end and make a roll of these leaves. Do the same with the rest of the leaves and make rolls.
5. Cut the rolls into pieces if they are bigger than the steamer size.
6. Get steamer ready for steaming these rolls. Place them on a greased plate and steam them on high flame for 12-15 minutes.
7. After 15 minutes, insert a knife in the roll if it comes clean switch off the flame and let them a cool little bit. Once they cool down, cut into ½ inches pieces and keep them aside.
8. Take a pan, add oil, mustard seeds, and heeng. Then add green chillies, curry leaves, salt, coriander powder, saunf powder, cumin seeds powder. Mix and add steamed arbi leaves pieces. Gently mix them.
9. Now cover the pan and cook it for 1-2 minutes. Then add dry mango powder and white til seeds. Cook further for few seconds and then switch off the flame.
10. Serve them warm with green chutney or tomato sauce. ENJOY!
Serving suggestion
Serve these arbi leaves patra with green chutney or tomato sauce with a hot cup of tea in the evening time or on a rainy day.
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Tips and tricks
- Choose fresh and light green colour leaves without any bruises.
- Removing the stem part from the backside of the leaf is very important.
- Besan and spice mixture should be of thick consistency.
- Steam them for at least 15-20 minutes. So that arbi leaves cooked well.
- After steaming, let them cool a little bit because the hot leaves roll cannot be cut evenly without breaking.
Recipe card Arbi leaves pakoda
Arbi leaves pakoda recipe/ Arbi Patra / Colocasia leaves fritters
Ingredients
For making arvi leaves roll
- 6 big size arbi leaves
- 1 cup besan 100gm
- ¾ tsp salt
- ½ tsp coriander seeds powder
- ½ tsp turmeric powder
- ½ tsp red chilli powder
For seasoning
- 2 tbsp oil
- 1 tsp red mustard seeds
- 1 pinch heeng
- 3 green chillies slit at the centre
- Few leaves of curry patta
- ¼ tsp salt
- ½ tsp roasted cumin seeds powder
- ½ tsp saunf powder
- ½ tsp coriander powder
- 1 tsp dry mango powder amchoor
- 1 tsp sesame seeds (white til)
Instructions
- First, wash and pat dry arbi leaves. Cut the thick stem part from the backside of each leaf. Keep them aside.
- In a bowl add besan, salt, turmeric powder, coriander seeds powder, red chilli powder. Add water and make a thick paste.
- Now place one leaf on a plate, spread besan mixture over it. Place another leaf on the top of it and spread besan over it and then one more leaf and spread besan mixture over it too. You can stop at placing 3-4 leaves, one after the other if you have large leaves.
- Then start folding from one end and make a roll of these leaves. Do the same with the rest of the leaves and make rolls.
- Cut the rolls into pieces if they are bigger than the steamer size.
- Get steamer ready for steaming these rolls.
- Place them on a greased plate and steam them on high flame for 12-15 minutes.
- after 15 minutes, insert a knife in the roll if it comes clean switch off the flame and let them a cool little bit.
- Once they cool down, cut into ½ inches pieces and keep them aside.
- Take a pan, add oil, mustard seeds, and heeng. Then add green chillies, curry leaves, salt, coriander powder, saunf powder, cumin seeds powder. Mix and add steamed arbi leaves pieces. Gently mix them.
- Now cover the pan and cook it for 1-2 minutes. Then add dry mango powder and white til seeds. Cook further for few seconds and then switch off the flame
- . Serve them warm with green chutney or tomato sauce. ENJOY!
Video
Notes
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