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Arbi ke patode

Shilpa gupta
20 minutes
Prep Time
25 minutes
Cook Time
6 People
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ABOUT Arbi ke patode RECIPE

Arbi ke patode is a north Indian snack prepared with leaves of arbi/colcassia wrapped with gram flour batter. Steamed and then shallow fried to crisp crunchy munch.

Recipe Tags

  • Veg
  • Kitty Parties
  • North Indian
  • Shallow fry
  • Steaming
  • Appetizers

Ingredients Serving: 6

  1. Arbi /colcassia leaves 250 gms /8-10
  2. Gram flour 2 cups
  3. Curd 1 cup
  4. Salt 1 tesp
  5. Chat masala 1 tesp
  6. Red chilli powder 1/2 tesp
  7. Carom seeds 1/2 tesp
  8. Asafoetida 1/4 tesp
  9. Lemon juice 2 tbsp


  1. Wash all leaves thoroughly. Pat them dry using a kitchen towel.
  2. Cut the stem of leaves carefully using a knife.
  3. In a mixing bowl take all other ingredients gram flour, curd, salt, red chilli powder, chat masala, carom seeds, Asafoetida and lemon juice.
  4. Make a thick and smooth batter using water.
  5. Spread one leaf on a surface keeping shiny side down.
  6. Apply gram flour batter generously all over the leaf.
  7. Place second leaf over it. This time place it reverse. Means shiny surface still facing down but rotate the direction. Tip of the leaf matching to stem side of previous leaf.
  8. Apply gram flour batter again.
  9. Repeat the process with 4-5 leaves. With final layer of gram flour batter.
  10. Turn in both sides about an inch.
  11. Start rolling tightly from your side towards upside.
  12. Prepare similar roll with other leaves.
  13. Prepare a steamer.
  14. When water start boiling place prepared rolls over greased Seive.
  15. Cook covered for 15 minutes on high.
  16. After 15 minutes remove from fire and let them cool completely. This time gram flour batter should have cooked well.
  17. When cooled completely cut into slices using a sharp knife.
  18. Heat some oil in a pan. Place patra slices carefully in hot oil and shallow fry.
  19. Flip in 2-3 minutes.
  20. Cook both sides golden and crispy. Remove to absorbent paper.
  21. Sprinkle with some chat masala and serve.

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Diksha Wahi
Diksha Wahi   Aug-16-2017


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