Arbi kay pattay also known as Colocasia leaves is a traditional Gujarati dish, made with big green leaves. The chickpea flour based batter is applied on the leaves and is tightly rolled up, steamed, cut, sliced into one inch roll than sautéed into a tomato paste.
Arbi kay pattay or taro is a vegetarian dish, served as a side dish or as a light main. This dish can get ready in 45 minutes or less. These are an absolute game-changer. You may be surprised at how great these taste!
This recipe can be made as a crispy Indian snack-appetizer or as a perfect side dish with your meal. It is sure to be loved by your friends and family!
This is how my grandmom use to make and now my Mom use to follow the same recipe. I use to observe both of them. My Mom made this recipe just a week back, so I thought about posting this recipe on my blog.
You can use pressure cooker, microwave, instant pot or your regular steamer basket if needed. We are using the regular steamer for steaming taro.
Apply chickpea flour batter on the leaves and tightly roll them up. Now, grease some oil on the steamer and place those leaves on the regular steamer basket, cover it with a lid, steam it for 15-20 minutes or until they are turned golden brown than carefully flip at the other side too. Keep it aside to cool.
You can the slice the colocasia leaves into one inch thick roll than sauté them into the tomato paste, serve it with chapati or enjoy it as a starter.
I make the tomato sauce with no onion and no garlic. Though if you want you can add both onions and garlic.
HOW TO MAKE ARBI KAY PATTAY
The process of making Arbi kay pattay is little long as there are various steps involved into it.
1. Preparation - The Colocasia leaves are available in any Asian grocery store or farmer’s market. Just pick the fresh green ones.
2. Prepare the batter - Wash, dry and trim the stems. Make thick Chickpea flour batter, and apply it on the leaves and tightly roll it up.
3. Steaming - Steam the leaves in a steamer for 15-20 minutes till the colocasia leaves gets nice golden color than carefully flip at the other side too.
4. Assemble - Keep it aside to cool. When they cool down, slice and cut each taro into 1 inch thick roll.
5. Tempering - Heat a hot pan, stir it by melting a butter into a pan. Add pinch of asafoetida, chopped tomatoes and sauté them for 5 minutes on low flame than add spices like salt, red chilli powder, coriander powder, cumin powder, garam masala and stir-fry them for a minute.
6. Add colocasia leaves - Add arbi kay pattay or taro in the tomato paste and garnish them with cilantro leaves. Mix them to give it a nice flavour and serve it with chapati or enjoy them as a starter!
STEP BY STEP TO MAKE COLOCASIA LEAVES
1. This is how Taro leaves look like. Rinse the leaves first, and pat them dry.
2. In a mixing bowl, add all the ingredients mentioned for the batter - chickpea flour, salt, red chilli powder, coriander powder, carom seeds (ajwain), green chillies, garam masala also squeeze the lemon into it. Add some water slowly to make a thick paste.
3. Remove the thick stem of the leaves and gently apply the paste using hands preferably spread it all over the leaf and roll it up. Prepare all the leaves like this.
4. Repeat these steps for all the 5 leaves and keep them ready.
5. You can use pressure cooker or an instant pot or your regular steamer basket if needed. We are using the regular steamer so grease some oil and place those leaves in the steamer, cover it with a lid, steam it for 15-20 minutes or until they are turned golden brown than carefully flip at the other side too. Keep it aside to cool.
6. When they cool down, cut each taro leaves into 1 inch thick roll.
7. For tempering heat a hot pan, stir it by melting a butter in a pan. Add pinch of asafoetida, stir-fry it for a minute. Add chopped tomatoes, sauté for 5 minutes on low flame than add spices like salt, red chilli powder, coriander powder, cumin powder, garam masala and stir-fry them. Add colocasia leaves or taro and mix them in tomato sauce and serve it with chapati or eat them as a starter and enjoy!!
ARBI KAY PATTAY OR COLOCASIA LEAVES
Serves : 3-4 People
Preparation Time : 15 minutes
Cooking Time : 30 minutes
Author : The Food Root
For making 5 Arbi Kay Pattay or Colocasia Leaves Recipe
Ingredients
For the Chickpea Batter
½ cup chickpea flour
¼ tsp coriander powder
¼ tsp carom seeds (ajwain)
¼ tsp red chilli powder
¼ tsp garam masala powder
2 green chillies
¾ tsp salt (or to taste)
For Tempering
2 tbsp cooking oil
2 tomatoes, chopped
pinch of asafoetida
½ tsp coriander powder
½ tsp cumin powder
½ tsp red chilli powder
¼ tsp garam masala powder
¾ tsp salt (or to taste)
chopped cilantro leaves for garnishing
Preparation
1. Rinse the colocasia leaves and pat them dry.
2. Place another leaf upside down and trim the stem of the leaves.
3. Meanwhile make the chickpea batter. To make the batter - take a big bowl, add all the ingredients like chickpea flour, salt, red chilli powder, carom powder, green chillies, coriander powder, and squeeze half lime juice. Add some water slowly to make a thick paste.
4. Apply the paste all over the leaf using the hands. Prepare all the leaves like this.
5. We are using the regular steamer basket for steaming the leaves. Grease some oil on the steamer and place the leaves on the steamer, cover it with a lid, steam it for 15-20 minutes or until they are turned golden brown than carefully flip at the same time other side too. Keep it aside to cool.
6. Cut each roll into 1 inch thick slices.
7. For tempering heat a hot pan, stir it by melting a butter in a pan. Add pinch of asafoetida stir-fry it for a minute, than add chopped tomatoes, sauté for 5 minutes on low flame or so than and add spices like salt, red chilli powder, coriander powder, cumin powder and stir-fry it for a minute.
8. Add colocasia leaves or taro, garnish with chopped cilantro leaves, mix them to give it a nice flavour and serve them with chapati or you can also enjoy them as a starter!
Notes
1. You can also fry them in a oil after steaming and eat them as a starter.
2. You can also steam colocasia leaves in your regular steamer, microwave, pressure cooker or an instant pot.
3. You can also use a pinch of turmeric powder while cooking arbi kay pattay.
4. Squeezing lime juice in the chickpea batter is totally optional.
5. I make the tomato sauce with no onion and no garlic. Though if you want you can add both onions and garlic.
