Today I will share Arbi Ke Patte Ke Pakode Recipe or colocasia leaf roll recipe. It is made throughout India, but is known by different names. People call it Patode in U.P. and Bihar, Patra in Gujarat and Rajasthan, and Alu Vadi in Maharashtra. Recipe is almost same everywhere. In Gujarat some jaggery or sugar is added to give it a sweet and savory taste, whereas in U.P. and Bihar it is not sweet.
A printable recipe box of Arbi ke patte ke pakode recipe is given at the end of this post.
You may also like Rajasthani mirchi vada recipe that I had shared earlier. Every one appreciates my  easy falafel recipe as well. In fact we all love to eat fried fritters with tea or coffee, especially during rainy season.
Arbi ke patte : Colocasia leaves
Colocasia leaves are easily available in small towns and villages in India, but procuring them in big cities is a bit difficult. I struggled to get fresh colocasia leaves (arbi ke patte). Then I decided to grow few colocasia plants in a pot for fresh colocasia leaves. I found it very easy. I simply cover colocasia tuber (arbi) with soil, and water it occasionally. And within few days I get a new plant. Large green leaves beautify my terrace garden.
I did not know of health benefits of these leaves till I read this post.
It is a traditional arbi ke patte ke pakode recipe and is often made in rainy season. I always prefer crunchy pakode/patode with a cup of hot masala chai. Here I am sharing the method as they are made at my home.
How to make arbi ke patte ke pakode/patode
Colocasia leaves are big and produce slight itching when handled with bare hands.
Remove stem and wash the leaves carefully. Dry them by patting with kitchen towel. It is necessary to dry them because we will cover them with batter, and if there is water on them, the batter will become watery.
With the help of a knife, remove thick veins from the back of the leaves.
Prepare batter
Take gram flour (besan) in a bowl. Then add all the dry spices, ginger-garlic-green chilli paste, and of course salt to taste. Something sour should also be added to the batter. It helps in alleviating itching if any. If you have mango pickle, add mango pickle masala. I like to add some mango pieces too. I mash the flesh of mango piece and add it to the batter mix. This gives a nice tangy flavor to the pakode. If you don’t want to add mango pickle, you can add tamarind paste (imli ka pani) or simply some lemon juice. The spice quotient of the batter should be high because we are applying it on leaves and they balance out the spiciness. Now gradually add water and prepare batter that is neither too thick nor too thin. Its consistency should be like that of pakodi batter.
Apply batter to the leaves
First of all spread the biggest leaf on workstation with the smooth side down. Now take some batter and spread it evenly on leaf.
After that take another leaf and place it on top of the first one in opposite direction, i.e. rough side down, and pointed side of the leaf opposite to the first leaf (see picture).
Apply the batter to different layers
Once again spread some batter on the leaf surface. After this place one more leaf in opposite direction to the present leaf and repeat the step. Use three or four leaves only.
Fold the edges
Now fold the sides of the leaves to get straight ends (see picture).
Apply some more batter on the folds. Now make a tight roll of these leaves.
Rolls are ready for steaming
If you did not properly understand the steps to make rolls, do not get intimidated. The idea is to have three four leaves on top of each other with some batter between each layer. Then roll them up to make a tight roll.
Repeat the process with another set of leaves. I used eight leaves in a set of fours. So I had two rolls.
Steam the rolls
I used rice cooker for steaming the rolls. You can use idli steamer, pressure cooker, or simply a large vessel with a sieve on top to steam the rolls. First heat water. Then place rolls on the perforated vessel that is kept above boiling water. Cover it and steam for around 25-30 minutes.
Rolls are steamed
Open the lid and check if the roll is properly cooked. For this take a knife and pierce the roll at the centre. If it comes out clean, the roll is done. Let the rolls cool down.
Cut the rolls into 1/2 inch slices.
Fry the rolls
Arbi ke patte ke pakode recipe: Steam, slice and then fry the rolls
In a heavy bottomed pan add some oil. When hot, add some sesame seeds. Then add rolled slices and shallow fry them from both the sides. If you want you can deep fry them as well.
Serve with green chutney.
Arbi ke pakode/patode are ready
In my earlier post have shared an oil free recipe of kaale chane ke kabab. Though I did not use any oil in it, but they still taste delicious, and are very nutritious too. Another recipe that I made oil free is that of khandvi. You will love it for its taste, texture and looks.
Arbi Ke Patte Ke Pakode Recipe | Patra | Alu Vadi Recipe
To save or take a printout of the recipe, please click on the printer icon in the recipe box.
| Servings | Prep Time |
| 20-25 pieces | 20 minutes |
| Cook Time |
| 45 minutes |
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Arbi ke patte ke pakode are perfect to snack with a cup of hot tea or coffee. They can be deep fried, shallow fried or even served steamed.
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- 8 colocasia leaves Washed and wiped dry
- 250 gm gram flour (besan)
- 1/2 tablespoon garlic paste
- 1/2 tablespoon ginger paste
- 2 teaspoons green chilli paste
- 1 teaspoon turmeric powder
- 2 teaspoons red chilli powder
- 2 teaspoons coriander powder
- 2 teaspoons cumin powder
- 1/2 tablespoon dried mango powder (amchoor)
- 1/2 teaspoon asafoetida (heeng)
- 1 tablespoon mango pickle masala with some mashed mango pieces. (You can use tamarind paste or lemon juice instead)
- salt to taste
- 2 tablespoons cooking oil
- 1/2 tablespoon sesame seeds (til)
- First of all remove stalk from the leaves. Then with the help of knife gently remove hard veins from the back (rough side) of the leaves.
- Take gram flour in a bowl. Add all the dry spices. Then add ginger-garlic-green chilli paste. Then also add mango pickle masala. you can also mash some mango pieces from the pickle and add them. Taste and adjust the spices and salt. The batter should be spicy.
- Spread one leaf on workstation with rough side up. Apply some batter on it uniformly. Then place other leaf on it in such a way that the smooth side is up and the pointed end of the leaf is placed opposite to the previous leaf. Apply batter on the surface of this leaf as well. repeat the procedure for two more leaves on top of these leaves. So we have four leaves on top of each other. If the leaves are of different sizes start with the biggest leaf and then gradually place smaller leaves on top.
- Fold about an inch of the edges of the leaves. (Check the pictures above for better understanding). Apply some batter on the foldings.
- From one end start rolling the leaves together to form a tight roll.
- Repeat the above steps for next set of four leaves. So now we have two rolls.
- Heat water in a vessel. I have used rice cooker. Place a perforated container over the hot water. Keep rolls on the perforated container and cover it. Steam the rolls for about 30 minutes. Open the lid and insert a knife at the centre. If it comes out clean, rolls are cooked. Allow the rolls to cool down.
- Cut the rolls into half inch slices.
- Heat oil in a pan. Add sesame seeds. Then add pakode and shallow fry them from both the sides till they are crunchy on the outside.
- Serve with green chutney.
- Preferably use tender leaves of colocasia.
- If the leaves are too large, only use three layers of leaves. And if the leaves are very small, use more layers of leaves in a roll.
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