Food Connection

Arbi Patra

Monsoon special arbi patra in an authentic way.



Preparation And Cooking Time

40 Min.



Cooking Method :   

 8 Arbi patta (Colocasia leaves)

 2 Cups gram flour (Besan)

 1 Tsp Red chilli powder

 1/2 Tsp Turmeric powder

 1/2 Tsp Garam masala

 1 Tsp Amchur powder (dry mango powder)

 1 Tbsp. Lemon juice

 1 Tsp Salt

 2 Tbsp. Sugar

 1/4 Tsp Asafetida

 1/2 Tsp Carom seeds

For tempering - 1 Tbsp. Oil, 1 Tsp Mustard seeds, 1 Tbsp. Sesame seeds 

1.      Add gram flour, red chilli powder, turmeric powder, dry mango powder, sugar, salt, asafetida, carom seeds in a big bowl.

2.      Mix well.

3.      Make a thin paste using water. The batter should be of free-flowing consistency. Add lemon juice.

4.      Wash the leaves with water and wipe them with kitchen towel from both sides.

5.      Remove the stem using a sharp knife.

6.      Prepare all the leaves like this.

7.      Place a Colocasia leaf on a clean flat surface with the light green side upwards. Spread a thin layer of batter on leaf with hands.

8.      Place another leaf over it with the light green side facing upwards and tip in the opposite side. Repeat this process for 2 more times. For a log, we require 4 leaves at a time.

9.      Fold from both the sides and apply batter on each fold so that they remain stuck to each other.

10.   Roll it up tightly. Finally secure the other end using besan mixture.

11.   Repeat the process and prepare second log also.

12.   Place both the logs in steamer and steam them for 18-20 minutes on medium flame.

13.   They are perfectly done. Remove from steamer and allow them to cool.

14.   Cut in 1/2-inch-thick slices with a sharp knife.

15.   For tempering heat oil in a pan. Crackle mustard seeds and sesame seeds.

16.   Add patra pieces and toss gently and cook for 2 minutes on low flame.

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