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Colocasia Patra (arbi leaves pakora)

Colocasia Patra (arbi leaves pakora)


Cooking Time

Preparation Time : 15

Cook Time : 15

Total Time : 30


Serves 15

  • 12 leaves medium sizes arbi

  • 2 tbsp oil

  • 1 tsp mustard seeds

  • 1 pinch asafoetida

  • 2 tsp sesame seeds

  • For The Besan Mixture: 1 cup bengal gram flour

  • 1 tsp green chilli paste

  • 1/2 tsp turmeric powder

  • 1 tsp chilli powder

  • 3/4 cup grated jaggery/ sugar

  • 3 tbsp tamarind water

  • salt 1 tsp or to taste

  • For Garnishing: 2 tbsp finely chopped coriander leaves


  • 01

    Combine all the ingredients in a bowl, add approx. 1 cup of water and mix very well using a whisk till the jaggery melts and becomes smooth. Keep aside.

  • 02

    Clean the colocassia leaf on both the sides using a wet muslin cloth

  • 03

    Place a colocassia leaf on a clean flat surface with the light green side facing upwards and the tip facing towards you.

  • 04

    Spread a little besan mixture evenly on the colocassia leaf.

  • 05

    Place another colocassia leaf over it with the light green side again facing upwards and tip in the opposite direction. Again spread a little beasn mixture evenly over the colocassia leaf.

  • 06

    Repeat the step for 2 more leaves.Fold the leaves around 2” from both sides.

  • 07

    Roll it up tightly from one end to other end while applying a little besan mixture in each fold. Finally secure the other end using a little besan mixture and keep aside.

  • 08

    Place all the rolls in a steamer and cook for 20 to 25 minutes or till they becomes firm. Keep aside to cool completely for approx. 10 minutes.

  • 09

    When cool, cut each roll into thick slices. Heat the oil in a deep non-stick pan and add the mustard seeds.

  • 10

    When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds.Add the patra pieces, toss gently and cook on a medium flame for a minute.

  • 11

    Serve with Tamarind chutney or hot mint chutney.



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