ARBI KE PATTE KI SABJI RECIPE (COLOCASIA LEAVES CURRY)

Arbi Ke Patte Ki Sabji Recipe (Colocasia Leaves Curry)

Arbi Ke Patte Ki Sabji Recipe (Colocasia Leaves Curry)

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A traditional and flavorful dish made with arbi (colocasia/taro) leaves, gram flour (besan), and spices—popular in Gujarat and Maharashtra, often called Patra or Alu Vadi in different regions.  If you want to Arbi ke Patte ki Sabji recipe in hindi to visit our website hubrecipes.






???? Ingredients


For the leaves and batter:




  • 8–10 medium arbi (colocasia) leaves – washed & stems removed




  • 1 cup besan (gram flour)




  • 2 tsp tamarind paste (or 1 tbsp lemon juice)




  • 1 tbsp jaggery, grated




  • 1 tsp red chili powder




  • ½ tsp turmeric powder




  • 1 tsp coriander powder




  • 1 tsp cumin powder




  • Salt to taste




  • Water – as needed to make a thick, spreadable paste




For tempering:




  • 1 tbsp oil




  • ½ tsp mustard seeds




  • 1 tsp sesame seeds




  • A pinch of asafoetida (hing)




  • 8–10 curry leaves




  • Optional: chopped coriander and grated coconut for garnish







???? Instructions


Step 1: Prepare the Batter




  1. In a bowl, mix besan, tamarind paste, jaggery, and all the spices.




  2. Add water slowly to make a thick, lump-free paste that spreads easily.




Step 2: Layer and Roll the Leaves




  1. Place one arbi leaf shiny side down. Spread a thin layer of besan batter evenly over it.




  2. Place another leaf on top, repeat the process for 3–4 leaves.




  3. Fold the sides and roll tightly from the base to tip like a Swiss roll.




  4. Steam the roll(s) for 15–20 minutes until firm and cooked. Let them cool.




  5. Once cool, slice the rolls into ½-inch thick round pieces.




Step 3: Temper and Cook




  1. Heat oil in a pan. Add mustard seeds, sesame seeds, curry leaves, and a pinch of hing.




  2. Once they splutter, add the sliced rolls and gently sauté for 5–7 minutes until lightly crisped.







✅ Serving Suggestions




  • Serve hot as a snack, side dish, or with dal-rice.




  • Can also be packed for lunchboxes or served during festive meals.







???? Tips




  • Always use fresh, soft arbi leaves—mature ones can be itchy or fibrous.




  • Soaking or boiling the leaves beforehand can reduce any potential itchiness.




  • You can deep fry the steamed slices for a crispier version!



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