Arbi ke patte ki sabzi is a nice change from the regular green leaves. In this recipe, huge arbi leaves are rubbed with gram flour paste, steamed, cut and then sautéed in spices. It is great as a snack or an accompaniment.
Did you know that while the arbi vegetable is called Colocasia in English, the leaves are so huge that one name for arbi ke patte in English is Elephant Ears! And they really do look like big Elephant ears! Don’t you think? 🙂
I never thought a vegetable as small as arbi will have such big leaves that you can almost use it as a plate! And while I make arbi recipes like arbi masala or dahi wali arbi (arbi in a yogurt sauce), I would never have known how to cook arbi ke patte, if it wasn’t for my friendly vegetable vendor, Vishnu.
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 was actually very easy to follow. A similar recipe is used to make patra, which is a very common Gujarati dry snack. This is a lot like fresh patras.
You can also cut the leaves very thin and add them to a gram flour paste to make arbi ke patte ke pakode, just like you would make any other leafy green vegetable pakodas but these patras are special and can be made only with arbi!
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- 6-8 Arbi leaves
- 1 cup besan (gram flour or use chickpea flour)
- Salt , to taste
- 2 tsp coriander powder
- ½ tsp red chili powder
- 1 tsp garam masala powder
- 1 tsp amchoor (dry mango powder)
- 2 tbsp vegetable Oil
- 1 pinch asafoetida
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- ½ tsp ajwain
- 2 green chillies , chopped
- 1 tsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp chaat masala
- 1 tbsp fresh coriander leaves , for garnish
Remove the stem and wash the arbi leaves properly, taking care not to break the leaf.
Make a thick paste of besan, salt, garam masala (1/2 tsp), red chili powder, coriander powder (1 tsp) and amchoor.
Keeping the leaf facing down, apply a layer of besan paste on the back. Roll the leaf in such that the gram flour paste is inside.
Repeat the same for the rest of arbi leaves.
Steam the rolls in microwave or in a steamer for 15-20 minutes until the besan gets cooked.
After cooling, cut the rolls into bite-sized pieces.
Heat oil in a kadai. Once the oil is hot, add asafoetida, mustard seeds, cumin seeds and ajwain.
When the seeds start to sputter, add green chillies, ginger-garlic paste and the remaining dry spices, except chaat masala.
Sauté for 2-3 minutes and add the cut arbi leaf rolls.
Sauté for 5 minutes and remove from heat.
Sprinkle some chaat masala and fresh coriander leaves.
Serve hot as a snack or with rotis or parathas.
While patra is traditionally made with arbi leaves, you can use the same gram flour paste and use it with other broader leaves like regular spinach.
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