These heart-shaped leaves called taro leaves or Arbi ke patte and had a mouth-watering flavor. People also call them colocasia leaves in English. We Indians make spicy vegetable dishes by using them or preparing patode. The leaves should have to be fresh use a small variety of leaves larger leaves can be itchy so better not use them. Apart from the taste Arbi ke patte are also high in vitamins and antioxidants. Dark leafy green Arbi ke patte falls vegetable category. Taro leaves are low in calories and high in fiber. You can enjoy an evening snack with tea. They are rich in vitamin A that helps increases your vision they are also good for your immune system.
With a low calorie and high fiber content, taro leaves serve as a nutritious
a complement to a well-balanced diet.
Here we are sharing this snack recipe however if you want you can also prepare curry with this snack that also tastes amazing and delicious. It’s a seasonal recipe because Arbi ke patte only available near Monsoon in India. This can be stored for 2-3 days but make sure whenever you want to have it then only fry it. Further, you can store them(Boiled) in the refrigerator. You may find more snack recipes here. The process of making arbi ke patto patode might be seen as lengthy but steps are easy to follow. One thing we need to take care of is before preparing do not forget to apply Mustard oil on your palms else your hands may itchy. These leaves affect our skin so this is so important that one should apply mustard oil before preparing this recipe. We can also carry these snacks while traveling because sometimes it is hard to carry Paratha or Sabzi, Chips cold drinks are not that healthy and we all know outside food is also not a good option so you can pick this one super tasty and healthy.
Arbi ke patte ke Patode/PakodeCourse: SnacksCuisine: IndianDifficulty: Medium
Arbi Ke Patte ke patode is one of the tastiest and healthy recipe so let’s enjoy.
Arbi ke patte
Gram flour 2 cup
Red chilli powder
Salt to taste
- In a bowl add Besan, salt, Red Chilli Powder, Haldi Powder
Amchur, Dhaniya Powder, (Onion Garlic Green Chilli Paste ) Ajwain
- Add little by little water to make a paste .and keep stirring to
make a lump-free batter.
- Place a leaf on a large plate smooth part of the leaf facing
downward .spread the batter on the top of the entire leaf.
- Place another leaf on the top of it and repeat with the 5-6
leaves arranging on one above to another.
- Fold the end from both sides , start rolling them from one
end, repeat the same with all leave.
- Grease oil in a cooker or in kadai then place spoon in the bottom so that rolls will not be sticky further add 2 cups of water and steam them for 15 minutes.
- After cooling to room temperature cut them into slices using a
- Heat oil in a pan or kadai and fry them in batches and fry them
for a minute from both sides until they become crisp and golden.
- Serve them hot in a plate with tomato sauce or any type of your