Arbi Ke Patte Ki Sabji Recipe


Arbi Ke Patte Ki Sabji Recipe



Cooking Time
50 Mins
Serves
4-5 People
Preparation Time
10 Mins




Introduction

I still remember the first time I made Arbi Ke Patte Ki Sabji at home. The season had just started, and the market was full of these fresh, beautiful green arbi leaves. I instantly thought of making something special with them. I had eaten them once in Himachal, where they call it Patore, and later again in Gujarat as a crispy snack. That’s when I decided — why not turn these flavorful leaves into a comforting curry, just like we make koftas?

As I started coating those delicate leaves with spiced besan batter, the aroma filled my kitchen. I carefully rolled them, making sure not to overdo the batter. When they sizzled in the pan, I knew this Arbi Ke Patte Ki Sabji Recipe was going to be something special. Once paired with the rich, tangy onion-tomato gravy — it truly turned into a masterpiece that reminded me of home-cooked comfort food.


 

Ingredients of Arbi Ke Patte Ki Sabji

 

Portion/servings: 4-5 pax

Preparation time: 10 mins

Cooking time: 50 mins

 

For making arbi ke patte:

  • Arbi ke patte 4-5 pcs
  • Besan 1½ cup
  • Sesame seeds 1 tbsp
  • Turmeric powder ½ tsp
  • Red chilli powder 1 tsp
  • Salt 1 tsp
  • Ginger & garlic paste 1 tbsp
  • Water as required
  • Oil for shallow frying

 

For making gravy:

  • Oil 1 tbsp
  • Jeera 1 tsp
  • Black cardamom 2 pc
  • Cloves 4-5 pcs
  • Cinnamon 1 inch
  • Onion chopped 2 pcs
  • Ginger & garlic paste 1 tbsp
  • Splash of water
  • Tomato puree 2 pcs
  • Coriander powder 1 tsp
  • Red chilli powder 1 tsp
  • Turmeric powder ½ tsp
  • Salt ½ tsp
  • Kitchen king masala 1 tsp
  • Water as required
  • Amchur powder ½ tsp
  • Coriander chopped 1 tbsp

 

Instructions of Arbi Ke Patte Ki Sabji

 

 

Step 1 — Preparing the Arbi Leaves

Select 4–5 medium-sized arbi (colocasia) leaves. Wash them well under running water to remove any dirt. Pat them completely dry with a clean kitchen towel. Place them shiny side down, veins facing up, and lightly trim any thick central veins to make the leaves flexible for rolling.

Step 1: preparing arbi leaves for Arbi Ke Patte Ki Sabji

 

Step 2 — Making the Besan Coating

In a mixing bowl, add besan, sesame seeds, turmeric powder, red chilli powder, salt, and ginger-garlic paste. Gradually add water to form a smooth, thick, lump-free batter. The consistency should be thick enough to coat the leaves evenly and hold shape while frying.

Step 2: making besan coating for Arbi Ke Patte Ki Sabji

 

Step 3 — Coating and Rolling the Leaves

Lay one arbi leaf flat on a board and spread a thin, even layer of the besan mixture over it. Fold both sides inward, then roll tightly from the base to the tip to form a neat cylindrical roll. Repeat this process for all leaves. Each leaf will make one individual roll.

Step 3: coating and rolling leaves for Arbi Ke Patte Ki Sabji

 

Step 4 — Shallow Frying the Rolls

Heat oil in a flat pan on medium flame. Place the rolled leaves seam-side down and shallow fry, turning occasionally until golden brown and crisp on all sides. The outer layer should be slightly crusty while the inside remains soft and well-cooked. Remove the rolls and set aside on absorbent paper to drain excess oil.

Step 4: shallow frying rolls for Arbi Ke Patte Ki Sabji

 

Step 5 — Preparing the Curry Base

In another kadhai, heat 1 tablespoon of oil. Add jeera, black cardamom, cloves, and cinnamon. Let them splutter and release their aroma. Add finely chopped onions and sauté until golden brown. Add ginger-garlic paste and cook till the raw smell disappears. Splash a little water to prevent burning.

Step 5: preparing curry base for Arbi Ke Patte Ki Sabji

 

Step 6 — Making the Masala Gravy

Add tomato puree and cook until the oil separates. Then add coriander powder, red chilli powder, turmeric powder, salt, and kitchen king masala. Mix well and cook for a few minutes. Add a little water to adjust consistency — the gravy should be medium-thick and rich.

Step 6: making masala gravy for Arbi Ke Patte Ki Sabji

 

Step 7 — Final Touch and Plating

Stir in amchur powder for tanginess and turn off the flame. Spread the prepared gravy evenly on a serving plate or shallow bowl. Cut the fried arbi rolls diagonally into thick slices and place them neatly over the gravy. Garnish with freshly chopped coriander leaves.

Step 7: final touch and plating for Arbi Ke Patte Ki Sabji

 

Step 8 — Serving Suggestion

Serve hot with roti, paratha, or steamed rice. The crisp besan-coated arbi rolls soaked lightly in spiced tomato gravy create a perfect contrast of textures and flavors — tangy, nutty, and comforting all at once.

Step 8: serving Arbi Ke Patte Ki Sabji with roti and rice


 

About the Recipe

Arbi Ke Patte Ki Sabji Recipe is a beautiful combination of earthy arbi leaves and spiced gram flour, cooked together in a flavorful onion-tomato gravy. It’s one of those dishes that you can enjoy both as a main course and as a snack. The beauty of this recipe is in its versatility — it’s made in different forms across India, from Patore in Himachal to Patra in Gujarat.


 

Cooking Tips

  • Always remove the thick stems of the arbi leaves before coating — this helps them roll evenly.
  • The besan batter for Arbi Ke Patte Ki Sabji should be thick and smooth. If it’s runny, it won’t stick well to the leaves.
  • Apply the batter evenly and in thin layers to prevent it from oozing out while rolling.
  • Pan-fry the rolls on medium heat until crisp, and let them cool before slicing to avoid them breaking apart.
  • When preparing the gravy, sauté onions patiently till golden brown for that rich flavor — there’s no shortcut here, as Chef Ajay says, “Pyaar is equal to patience.”
  • Add water carefully — the gravy should be slightly thick so the besan rolls can absorb flavor without turning soggy.
  • Don’t leave the rolls in gravy for too long before serving, as besan absorbs moisture and can make the dish dry.
  • Finish the dish with amchur powder for that perfect tangy kick and garnish with chopped coriander for freshness.

 

Pairing Guide

Arbi Ke Patte Ki Sabji Recipe pairs wonderfully with plain steamed rice or jeera rice, as the gravy has a beautiful spiced tang that complements mild flavors. You can also enjoy it with soft phulkas or parathas for a wholesome meal. The dish has a comforting balance of tangy and earthy notes, making it perfect with curd or raita on the side.

If you’re serving it for lunch, pair it with buttermilk or a light mango lassi — they help balance the spices beautifully. For a more festive spread, serve Arbi Ke Patte Ki Sabji alongside moong dal khichdi or kadhi — both go perfectly with the besan-based flavors.


 

Frequently Asked Questions

 

1. What is Arbi Ke Patte Ki Sabji Recipe?

Arbi Ke Patte Ki Sabji Recipe is a traditional Indian dish made with colocasia (arbi) leaves coated in spiced gram flour batter, rolled, pan-fried, and then cooked in a flavorful onion-tomato gravy. It’s a seasonal and healthy recipe popular across many Indian states.

 

2. How to make the perfect batter for Arbi Ke Patte Ki Sabji Recipe?

The batter should be thick and lump-free. Mix besan with sesame seeds, haldi, red chili powder, salt, and a little ginger-garlic paste, then add water gradually until smooth. The right consistency ensures the leaves are coated evenly without dripping.

 

3. Can I deep-fry the rolls in Arbi Ke Patte Ki Sabji Recipe?

Yes, you can deep-fry them, but Chef Ajay Chopra recommends pan-frying. It gives a light crisp texture without absorbing too much oil and keeps the Arbi Ke Patte Ki Sabji Recipe healthy and flavorful.

 

4. Why is my Arbi Ke Patte Ki Sabji Recipe turning dry?

If you leave the besan rolls in gravy for too long, they will absorb the liquid and become dry. Always add the rolls just before serving and simmer for a minute or two.

 

5. What does Arbi Ke Patte Ki Sabji Recipe taste like?

It has a delightful balance of earthy, tangy, and spicy flavors. The besan coating adds nuttiness, while the amchur and tomato gravy add a chatpata punch, making it taste similar to kofta curry.

 

6. Can I make Arbi Ke Patte Ki Sabji Recipe without garlic or onion?

Yes, you can skip garlic and onion to make it a Jain-friendly or Satvik version. Just replace them with asafoetida (hing) and curd for added flavor.

 

7. Which region is famous for Arbi Ke Patte Ki Sabji Recipe?

The dish is popular in multiple regions — it’s called Patore in Himachal Pradesh, Patra in Gujarat, and also made in parts of Punjab and Maharashtra. Each version has its own unique twist on the Arbi Ke Patte Ki Sabji Recipe.

 

8. Can I prepare Arbi Ke Patte Ki Sabji Recipe in advance?

You can prepare and pan-fry the rolls in advance, but slice and add them to the gravy only when ready to serve. This helps retain their texture and prevents sogginess.

 

9. What can I serve with Arbi Ke Patte Ki Sabji Recipe?

Serve it with roti, paratha, or rice. It also goes well with kadhi or dal for a complete North Indian-style meal.

 

10. Is Arbi Ke Patte Ki Sabji Recipe healthy?

Yes, it’s quite healthy as the leaves are rich in iron and fiber. Since the rolls are pan-fried instead of deep-fried, the Arbi Ke Patte Ki Sabji Recipe is both nutritious and light on the stomach.