Arbi ke patte ki sabzi ǀ Pattod ǀ Recipe

Arbi also known as Colocasia in English is a vegetable that is very commonly available in India. You might come across many households in which arbi sabzi (whether dry or curry) is made. Arbi is a starchy vegetable rich in potassium and also a good source of fibre. It also helps in improving digestive functions. Also rich in vitamin c and vitamin B6. It is also known to have anti-oxidative properties. Here is Arbi ke patte ki sabzi recipe.

Now, let’s talk about arbi ke patte also known as Colocasia leaves. These leaves are rich in several micronutrients such as vitamin C, vitamin A, folate and calcium and just like colocasia, they too are rich in anti-oxidants.

Arbi ke patte ki sabzi, also known as pattod at many places in India, is a simple and highly nutritious recipe. You can make it either dry or in curry. The dry pattod can not only be consumed as the part of major meals, but also can be taken as an evening snack. All you need to make pattod is, big arbi leaves, besan (Bengal gram flour), spices and if you are making curry, then tomatoes, onion, and garlic.

To make pattod, you spread besan paste on arbi leaves, and then they are steamed, cut and tossed in spices. And your dry pattod is ready. Moreover, to make curry, all you need is to cook these steamed pattod in the curry, prepared from tomato, onion and garlic.

Let’s get started with the recipe:

Preparation time: 10 minutes

Cooking time: 30-35 minutes

Total time: 45 minutes

Serving: 4

Also try out this amazing recipe of Arbi kofta!

Ingredients to make Pattod:

Arbi leaves: 6-8

Besan (Bengal gram flour): 1 cup

Salt: to taste

Red chili: ½ tsp

Dhania (coriander powder): 2 tsp

Garam masala: 1 tsp

Amchoor (dry mango powder): 1 tsp

Oil- 2 tablespoons

Jeera (cumin seeds): ½ tsp

Mustard seeds: ½ tsp

Ajwain (carom seeds): ½ tsp

Ginger garlic paste: 1 tbsp

Turmeric: 1 tsp

For making gravy:

Tomato: 2 (medium)

Onion: 1 (chopped) (big)

Spices: as per taste

Method of preparation:

• Firstly, remove the stem of the leaves and wash them properly. Make sure not to break the leaf.
• Secondly, in a bowl, add besan, and all the dry spices. Mix the dry ingredients and then add water to make a thick paste.
• Now, carefully, place the front of the leaf on the down-side and spread besan paste on the opposite side of the leave. Once done, roll the leaf in such a way that the paste is on the inner side. This will give you a roll of arbi leaf.
• Repeat the above step for all the remaining arbi leaves and make rolls.
• Now, steam the rolls in a steamer for about 15-20 minutes until the besan and leaves get cooked properly.
• Once steamed, cut the rolls in small pieces.
• Furthermore, heat oil in a kadai on high flame. Once the oil is hot, add asafetida, jeera, ajwain and mustard seeds. When the seeds start crackling, add ginger garlic paste. And cook for about 1 minute with constant stirring.

(Now, for making a curry, add chopped onions to this kadai and cook until golden-brown. Then add tomato puree to the mixture and cook well. Furthermore, add steamed pattod to the curry while adding water. And cook for about 15 minutes. Your Pattod curry will be ready to serve.)

• Now, add steamed pattod to the kadai and sauté for 2-3 minutes.
• Turn off the flame and your dry pattod or arbi ke patte ki sabzi is ready to serve!

It goes well with a chapati or parantha. Or if you’re making a curry, then can also cherish with rice!

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