The Unusual Arbi Patta Sabzi; Give It A Try
Image Credit: Arbi patta sabzi/ Instagram- chatori_balika_

When compared to the usual green leaves, this Arbi ke patte ki sabzi is a welcome change. Huge arbi leaves, known as "elephant eras or colocasia leaves are used in this recipe. They are rubbed with a besan or gramme flour mixture, steamed, chopped, and then sautéed with spices. It is excellent as a dinner or snack starter. Although colocasia leaves are widely available all year round, the monsoon season is the greatest time to eat them. The velvety, mellow, purple-veined leaves make for perfectly exquisite curries, stews, and stir-fries. The colocasia leaf can play both the lead and supporting roles in a meal thanks to its versatility. For a quick supper, stir-fry it with ginger, garlic, red and green peppers, and curry leaves. When cooked in coconut milk, it also turns out fantastically well. Non-vegetarians can even add some prawns or minced meat to the recipe. These leaves are abundant in several essential micronutrients, including disease-preventing antioxidants and vitamins C, A, folate, and calcium. They are a great food for enhancing heart health and general wellbeing due to their high fibre and low-calorie content.

Here's how you can make Arbi Patta sabzi at home-


1. 6-8  Arbi leaves

2. 1 cup  besan (gram flour or use chickpea flour)

3. Salt

4. 2 tsp  coriander powder

5. ½ tsp  red chilli powder

6. 1 tsp  garam masala powder

7. 1 tsp  amchoor (dry mango powder)

8. 2 tbsp  vegetable Oil

9. 1 pinch asafoetida

10. ½ tsp  mustard seeds

11. ½ tsp  cumin seeds

12. ½ tsp  ajwain

13. 2  green chillies, chopped

14. 1 tsp  ginger-garlic paste

15. 1 tsp  turmeric powder

16. 1 tsp  chaat masala

17. 1 tbsp  fresh coriander leaves, for garnish

Arbi patta sabzi/ Instagram- chatori_balika_

1. Arbi leaves should be properly washed after being de-stemmed, being careful not to damage the leaf.

2. Besan, salt, amchoor, red chilli powder, garam masala (1/2 tsp), and coriander powder (1 tsp) should be mixed to form a thick paste.

3. Apply a coating of besan paste to the back, keeping the leaf facing down. Make sure the gramme flour paste is within the leaf by rolling it.

4. For the remaining arbi leaves, repeat the process.

5. For 15 to 20 minutes, steam the rolls in a steamer or a microwave until the besan is cooked.

6. Slice the rolls into bite-sized pieces once they have cooled.

7. Heat oil in a pan. Add asafoetida, mustard seeds, cumin seeds, and ajwain once the oil is hot.

8. Add green chillies, ginger-garlic paste, and the remaining dry spices, excluding chaat masala.

9. After frying for two to three minutes, add the cut arbi leaf rolls.

10. After five minutes of sautéing, turn off the heat.

11. Fresh coriander leaves and chaat masala should be added.

12. Serve hot with rotis or parathas.