I first ate Arbi Ke Patte Ke Patode when my friend brought this in office during lunch. I relished its taste so much that the memory stayed fresh in my mind in spite of all these years. Then the other day my maid asked me if I use colocassia leaves or arbi k patte for cooking. I felt overwhelmed on hearing this and said yes yes!! She brought me some the next day from someone’s abandoned farm (my meaner self says I don’t mind ;))
I called my friend and quickly asked her the recipe. I planned to make this for evening snacks. My husband seemed not so excited and the idea sounded weird to him. Its a normal phenomena with him, things he hasn’t tried he doesn’t trust. When I finished making them he couldn’t stop eating them. Infact my little boy also ate couple of them. What a bliss it was 🙂
They are made in many ways in different part of India and known by various names. In Maharashtra its known as Alu Wadi, in Gujarat it is known as Patra, in North India it is known as Arbi Ke Patore or Patode.
1. Select the softest and youngest leaves, they taste the best. I had no option of selecting.. you see beggars are not choosers 😛 Cut the central stem and remove the hard membranes using a knife.
2. Wash them thoroughly and pat dry with a kitchen towel. Set aside.
5. Add Ginger Garlic paste.
7. Place one leaf on a flat surface. The glossy and smooth part facing down. Spread the batter generously on top .
11. Now repeat this with another set of leaves. And keep them ready to be steamed. Heat water in a vessel.
12. I placed the rolls on my dhokla stand. But you can use a wire mesh or steel plate with holes too.
13. Cover with a lid and let it steam for 15 minutes on high heat.
17. Remove them on a paper towel to absorb extra oil.
You can try other snacks such as Roasted Rosemary Garlic Potatoes, Sabudana Wada, Healthy Kachalu Chaat.
Other Chutneys you can club with these snacks are Pudina Chutney, Coriander Spinach Chutney, Coriander Chutney without Onion Garlic.