Arbi Patra (Colocassia Leaf Rolls)

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July 14, 2017 by bhumi

Hello friends,  How are you all ..

For a long time, i wanted to try something new, simple and healthy to eat recipe. Well , finally i tried these spicy and extremely delicious Arbi Patra also called as Colocasia (Taro) leaf rolls or Arbi ke patte ke pakore.

Arbi Patra

Colocasia’s leaves are seasonal in India and is generally comes in Monsoons. These are quite nutritious and has numerous health benefits some of them includes cancer prevention, decreasing sugar levels, preventing heart diseases  and many more.

Well, all of us loves pakode specially when it is raining outside and when accompanied with a cup of hot tea they make a perfect teatime snack.

Generally pakoras are deep fried snacks but in this recipe instead of deep frying, i have steamed them and then tempered with very less oil so that people on diet doesn’t have to worry about the calories. So, here is it’s quick recipe.

For more snacks recipes do check Moong dal cheela , Veg tacos , Vegetable Oats poha

Serving : 2 person

Preparation time : 10 mins

Cooking time : 20 mins

Ingredients :

• 7 to 8 leaves of Arbi
• 1 cup Gram Flour (besan)
• 1 medium sized Green chilly  (chopped)
• 8-10 Curry leaves
• 1 tablespoon Oil
• 1/2 teaspoon Black mustard seeds (rai)
• 1.5 teaspoon Red chilly powder
• 1 teaspoon Sugar
• 1 teaspoon Lemon juice
• 1/4 cup + 3 cups of  Water
• Salt (as per taste)

 

Preparation :

1. Wash Arbi leaves and kept aside.
2. Take gram flour in a bowl and add 1/2 tsp red chilly powder & salt. 
3. Add water to flour mixture and mix them well to form a thick smooth batter. The batter should be free of lumps.

Method:

For Arbi patra :

1. Take one leave at a time . Evenly spread the batter over the whole leaf using a spatula. The batter should be thick enough and should not be flowy.
2. Now starting from one edge, roll the leaves inwards so that the batter is packed inside.
3. Similarly roll all the leaves.
4. Keep the folded leaves in a double boiler to steam. You can also use steamer or method which I have used. Fill the water in broad pan and place a perforated pie plate (plate with small hole) over it. Place the rolled leaves over plate and cover them with a lid to trap the steam.
5. Cook for 10 mins. Then check by inserting a toothpick if it comes out to be clean then rolls are ready otherwise cook for another 5 mins till it is done.
6. Remove from steamer and allow it to cool for 5 mins.
7. Cut the rolled leaves into approx 2 inches sized pieces.

 

For tempering:

1. Heat a non stick pan and add oil to it. Crackle black mustard seeds, then add curry leaves and green chillies.
2. Add pieces of rolled leaves, 1 teaspoon red chilly powder, sugar and salt to it.
3. Toss and cook it for 2 mins. Switch off the heat. Add lemon juice to it.
4. Serve  hot with mint dip.

 

Notes:

• After rolling the leaves tied them with a thread to place them in shape. Remove the tread after it is steamed.
• You can also add sesame seeds along with mustard seeds for more authentic taste.

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