Arbi ke Patte ke Patore Recipe

| Arbi ke Patte ke Patore Recipe |

Arbi ke Patte ke PatoreArbi ke Patte ke Patore Recipe- Colocasia leave rolls or Arbi k Patore are an interesting monsoon snack which is crunchy and tastes divine. It is a low calorie seasonal dish. Colocasia leave or Arbi ka patta is coated with besan, steam cooked and after steaming is fried in oil. The dish turns to be a crispy delicious snack enjoyed especially in rainy season with hot tea or coffee.

Arbi ke Patte ke Patore is a pahadi recipe very much famous in Uttarakhand and Himachal. At some places, it is famous as Arbi ke Patte ki sabzi.



Colocasia (arbi) leaves -20 to 22 pc

Besan – 1 cup

Asafoetida(hing) – 1/4 tea spoon

Salt -2 tea spoon

Red chili powder -1 tea spoon

Chaat masala -1 tea spoon

Ginger-green chili paste -1 tea spoon

Garam masala -1/2 tea spoon

Water to make the batter

Oil- to fry



  1. Remove the stem and wash the colocasia leaves. Pat dry the leaves on the kitchen towel/ kitchen paper.Arbi ke Patte ke Patore
  2. In a bowl take gram flour (besan), ginger-green chili paste, salt, red chili powder, asafoetida, garam masala, and chaat masala. Mix well . Add little by little water at a time to get the perfect batter.
  3. Now put a leaf with reverse side up on the kitchen slab. Spread a layer of gram flour batter on top of the leaf as shown in the picture.
  4. Put another leaf in the same way on top of the layered leaf and put another layer of gram flour batter. And again . Now we have three layered leaves.
  5. Now roll the sides of the battered leaf as shown in the photo below and start folding the leaves set.
  6. Repeat the process with the other leaves as well. If leaves are very thin you can also make a set of 4 leaves otherwise make a set of three leaves.
  7. Boil 1 cup water in a broad bottom pot. On top of the pot set a steel colander. Now set all the rolled leaves on the colander and cover the lid of the pot. Cook them on medium heat for about 12-14 minutes.
  8. Turn off the heat, Take the steamed patra leaves out and keep aside.
  9. When the patras have cooled down cut them into about ¼-½ inch thick pieces. (You can steam cook patra in advance and keep in the fridge. Fry the patra as required.)
  10. For frying, heat oil in a deep frying karahi. Fry the patore pieces in a batch in hot oil.
  11. Fry the patore to crisp and pat on a butter paper for extracting extra oil. Serve hot and crispy patore with teekhi dhaniya chutney and momo chutney.Arbi ke Patte ke Patore