arbi ke patte ki sabzi (colocasia leaves’ vegetable)

colocasia leaves' vegetable

Arbi leaves or Colocasia leaves are huge. I never thought a vegetable as small as arbi will have such big leaves that you can almost use it as a plate and I would never have known how to cook these huge arbi leaves if I wasn’t so friendly with my vegetable vendor.

That’s right. This recipe for arbi ke patte ki sabzi comes from Vishnu, my vegetable vendor. He saw me looking at these huge leaves, wondering what they are for, and he told me how to cook it. Though it sounded like a lengthy process, it wasn’t too difficult. Similar recipe is used to make patra, which is a very common Gujrati dry snack.

I tried this yesterday and happily so as it added one more exotic recipe and a new vegetable to my collection.

Arbi ke patte ki sabzi

Preparation time: |Cooking time: |Serves: 2

6-8 Arbi leaves

1 cup Besan (gram flour)

2 tsp Coriander powder

½ tsp Red chilli powder

1 tsp Turmeric powder

1 tsp Garam masala powder

1 tsp Amchoor (dry mango) powder

1 tsp Chaat masala

½ tsp Mustard seeds (rai)

½ tsp Cumin seeds

a pinch of Asafoetida

½ tsp Ajwain

1 Kashmiri red chilli

2 Green chillies

1 tsp Ginger-garlic paste

1 tbsp Fresh coriander leaves

Salt to taste

2 tbsp Vegetable Oil

  • Cut the stem from the leaves and wash properly, taking care not to break the leaf
  • Make a thick paste of besan, salt, garam masala (1/2 tsp), red chilli powder, coriander powder (1 tsp) and amchoor
  • Keep the leaf facing down and apply a layer of besan paste to it and roll it in such that besan is inside
  • Repeat the same for the rest
  • Steam the rolls in microwave or in a steamer for 15-20 minutes until the besan is cooked
  • After cooling, cut the rolls into bite-sized pieces
  • Heat oil in a kadai
  • Add hing, mustard seeds, zeera and ajwain and let them sputter
  • Then add the cut green chillies, ginger garlic paste and the rest of the masalas
  • Saute for 2-3 minutes and add the arbi leaf rolls
  • Saute for 5 minutes and remove from heat
  • Sprinkle some chaat masala and fresh coriander leaves
  • Serve hot with rotis

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