Authentic Arbi Ke Patode | Spiced Taro Leaf Fritters (Colocasia Leaf Rolls)
Authentic Arbi Ke Patode (Taro Leaf Fritters)
A traditional, steamed, and pan-fried healthy Indian snack
A traditional, steamed, and pan-fried healthy Indian snack. These Colocasia leaf rolls are spread with a spiced gram flour paste, steamed to perfection, and lightly sautéed for a crispy finish.
Ingredients
The Base
- 8–10 fresh arbi (taro/colocasia) leaves, medium-sized
- 1.5 cups gram flour (besan)
- 2 tbsp rice flour (for extra crispiness)
The Spice Paste
- 1 tsp ginger-garlic paste
- 1 tsp green chili paste (adjust to taste)
- ½ tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander-cumin powder (dhana jeera)
- ¼ tsp asafoetida (hing)
- 1 tbsp jaggery (gur), powdered or grated
- 1 tbsp tamarind pulp (imli) — essential to prevent throat itchiness
- Salt to taste
- Water (as needed for a thick paste)
For Tempering / Sautéing
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp sesame seeds (til)
- A pinch of hing
- Fresh coriander for garnish
Instructions
- Prepare the Leaves. Wash the arbi leaves thoroughly and pat them dry. Place a leaf upside down and carefully trim the thick central vein and side veins with a knife. This makes the leaves flexible for rolling.
- Make the Spiced Besan Paste. In a mixing bowl, combine the besan, rice flour, and all the spice paste ingredients. Add water gradually to make a thick, spreadable paste — thick enough to hold onto the leaf without running off.
- Apply and Layer. Place the largest leaf on a flat surface (dull side up) and spread a thin, even layer of paste over it. Place a second leaf on top pointing in the opposite direction and apply more paste. Repeat for 3–4 leaves per roll.
- Roll. Fold in the sides of the leaves slightly, then roll them tightly from the bottom to the top to form a log. Apply a little paste at the edge to seal the roll.
- Steam. Place the rolls in a steamer and steam on medium-high heat for 15–20 minutes. Once done, let them cool completely — this makes them easier to slice.
- Slice and Sauté. Cut the cooled rolls into ½-inch thick rounds. Heat oil in a pan and add mustard seeds, sesame seeds, and hing. Place the slices in the pan and sauté on medium heat until both sides are golden brown and crispy.
- Serve. Garnish with fresh coriander and serve hot with green chutney or a cup of masala chai!
Pro tip: To make these even healthier, skip the sautéing and enjoy them straight after steaming — or air-fry the slices for 5–8 minutes at 180°C.
Devi's Delish · devisdelish.com