Arbi patode, also known as patra or alu vadi, is a popular dish in the northern and western parts of India, particularly in Uttar Pradesh, Gujarat, and Maharashtra. This unique and tasty dish is made from arbi leaves (taro leaves), which are smeared with a spicy, tangy besan (gram flour) paste, rolled, steamed, and then fried or tempered. The result is a delightful snack that is crispy on the outside and soft on the inside, often enjoyed during monsoon and festive seasons. Here’s a step-by-step guide on how to make arbi patode at home.
Ingredients
- Arbi leaves (taro leaves): 10-12 large leaves
- Gram flour (Besan): 1 cup
- Tamarind pulp: 2 tablespoons
- Jaggery (or sugar): 1 tablespoon, grated
- Turmeric powder: 1/2 teaspoon
- Red chili powder: 1 teaspoon
- Coriander powder: 1 teaspoon
- Garam masala: 1/2 teaspoon
- Asafoetida (hing): A pinch
- Salt: to taste
- Water: as needed to make a paste
- Sesame seeds: 1 tablespoon
- Mustard seeds: 1 teaspoon
- Oil: for frying and greasing
- Fresh coriander: for garnishing
Instructions
Preparing the Leaves
- Clean the Leaves: Start by thoroughly washing the arbi leaves to remove any dirt or residue. Pat them dry with a towel. Cut off the thick veins from the back of the leaves to make them more pliable and easier to roll.
Making the Paste
- Prepare the Besan Paste: In a mixing bowl, add gram flour, tamarind pulp, jaggery, turmeric powder, red chili powder, coriander powder, garam masala, asafoetida, and salt. Add water gradually and whisk to form a smooth, spreadable paste.
Assembling the Patode
- Apply the Paste: Lay a leaf on a flat surface with the vein side up. Spread a thin layer of the besan paste over the leaf. Place another leaf on top and repeat the process until you have stacked 3-4 leaves, depending on their size.
- Roll the Leaves: Start from the pointed end of the leaves and roll them tightly towards the broader end. Ensure the roll is firm and intact.
- Steam the Rolls: Grease a steamer plate and place the rolls on it. Steam for about 20-30 minutes or until they are firm and cooked through.
Cooking the Patode
- Cool and Slice: Allow the steamed rolls to cool completely. Once cooled, cut them into 1/2-inch thick slices.
- Temper the Slices: Heat oil in a pan. Add mustard seeds and let them splutter. Add the sliced patode and fry them until they are golden brown and crisp on both sides. Sprinkle sesame seeds towards the end of frying for an added crunch.
Serving
- Garnish and Serve: Garnish with fresh coriander leaves and serve hot as a snack or a side dish with meals.
Tips
- Leaf Selection: Make sure to select fresh arbi leaves that are large and green without any holes or tears.
- Handling Raw Arbi Leaves: Raw arbi leaves contain oxalic acid which can cause itchiness. It is neutralized upon cooking, but it’s a good idea to wear gloves when handling and washing the leaves if you have sensitive skin.
- Consistency of Paste: Ensure that the paste is not too runny as it should coat the leaves evenly.
Arbi patode is not just a delicious snack; it’s a wonderful way to explore regional Indian cuisines. Its tangy, spicy, and sweet flavours are perfectly balanced, making it a delightful treat for any occasion.
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Cooking has always been a joyful journey for me, filled with vibrant flavors, wholesome ingredients, and the creativity that comes with crafting delicious meals.
Growing up in a family where food was at the heart of every celebration, I learned the art of cooking from my mother and grandmother. Their recipes, steeped in tradition and love, inspired me to explore and experiment in the kitchen. Over the years, I’ve developed my own unique style, blending traditional and contemporary flavors to create vegetarian dishes that are both nutritious and delightful.