Arbi ke patode Recipe

Recipe By Slurrp

Arbi ke patode is a popular Indian snack made with colocasia leaves and a spicy gram flour batter. The leaves are coated with the batter and then deep-fried until crispy and golden brown. These patode are crispy on the outside and soft on the inside, with a delicious blend of flavors from the spices. They are perfect as a tea-time snack or as a side dish with a meal. Enjoy them hot with some mint chutney or ketchup for a tasty and satisfying treat.

15 Rating -
Arbi ke patode

ingredients serve

Ingredients for Arbi ke patode Recipe

  • 1.50 Casia Leaves
  • 0.17 cup Gram Flour
  • 0.17 teaspoon Red Chili Powder
  • 0.08 teaspoon Turmeric Powder
  • 0.08 teaspoon Coriander Powder
  • 0.08 teaspoon Cumin Powder
  • As required Salt To Taste
  • as per your need Water As Needed
  • as needed Oil For Frying

Directions: Arbi Ke Patode Recipe

Cooking Directions

  • STEP 1.Wash and clean the colocasia leaves, removing any dirt or impurities.
  • STEP 2.Prepare the gram flour batter by mixing gram flour, red chili powder, turmeric powder, coriander powder, cumin powder, salt, and water in a bowl.
  • STEP 3.Take a colocasia leaf and spread a thin layer of the batter on one side.
  • STEP 4.Fold the leaf from both sides and roll it tightly to form a cylindrical shape.
  • STEP 5.Repeat the process with the remaining leaves and batter.
  • STEP 6.Heat oil in a deep pan or kadhai for frying.
  • STEP 7.Carefully place the rolled colocasia leaves in the hot oil and fry them until they turn golden brown and crispy.
  • STEP 8.Remove the patode from the oil and drain excess oil on a paper towel.
  • STEP 9.Serve hot with mint chutney or ketchup.

Cooking Tips

  • Make sure to choose fresh and tender colocasia leaves for the best results.
  • You can adjust the spice level according to your taste preferences by adding more or less red chili powder.
  • To make the patode more flavorful, you can add some chopped onions, green chilies, or grated ginger to the batter.
  • If you don't have colocasia leaves, you can also use spinach leaves as a substitute.

Storage and Serving

  • Arbi ke patode are best enjoyed hot and fresh.
  • If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
  • To reheat, you can either deep-fry them again for a few minutes or heat them in a microwave or oven until they are crispy.
  • Serve the patode as a snack with tea or as a side dish with a meal.
calories per serving
< 1 g Fat< 1 g Protein4 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    < 1g
  • Carbs
  • Fiber
    < 1g


  • Carbs
  • Protein
    < 1g
  • Fiber
    < 1g


  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
  • Iron
    < 1mg
  • Vitamin A
    < 1mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
  • Manganese
    < 1mg
  • Phosphorus
  • Selenium
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp