Name: Steamed Arbi Patra (Colocasia-Leaf Rolls)
Yield: 6 servings
Ingredients: Colocasia (arbi) leaves — 6 large leaves (150 g); Gram flour (besan) — 1¼ cups (120 g); Tamarind pulp — pulp (15 g); Jaggery (gur) — 1½ tbsp (20 g); Ginger, fresh — 2 tsp (10 g); Carom (ajwain) — ¼ tsp (1 g); Turmeric powder — ⅛ tsp (0.5 g); Coriander seed / powder — 1 tsp (2 g); Rock salt (sendha namak) — ¾ tsp (4 g); Water — ⅓ cup + 1 tbsp (100 ml); Ghee (cow) — 2 tsp (10 g); Mustard seeds — ¼ tsp (1 g); Sesame seeds (til) — 1 tsp (4 g)

Method

How to cook it

Step 1: Mix besan with tamarind, jaggery, spices, salt and water to a thick paste.
Step 2: Remove leaf veins; layer leaves with paste; roll tightly.
Step 3: Steam 25–30 minutes until cooked through; cool and slice.
Step 4: Temper ghee, mustard, sesame; toss slices lightly.

Nutrition

Per serving, estimated

131kcal

Energy

5.7g

Protein

3.7g

Fat

18.8g

Carbohydrate

3.4g

Fibre

0.7g

Salt

Where the energy comes from

Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g

Estimated from IFCT 2017 / USDA composition tables; not for clinical use.

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Steamed Arbi Patra (Colocasia-Leaf Rolls)

What you need

How to cook it

Per serving, estimated

Where the energy comes from

Variations & further ideas

More from Evening Snacks (Steamed, Baked & Light)

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Moong Sundal (Soft)

Steamed Kosambari (Moong Dal Salad)

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Ingredient	Household measure	Quantity (6 servings)	Café batch ×5
Colocasia (arbi) leaves	6 large leaves	150 g	750 g
Gram flour (besan)	1¼ cups	120 g	600 g
Tamarind pulp	pulp	15 g	75 g
Jaggery (gur)	1½ tbsp	20 g	100 g
Ginger, fresh	2 tsp	10 g	50 g
Carom (ajwain)	¼ tsp	1 g	5 g
Turmeric powder	⅛ tsp	0.5 g	2.5 g
Coriander seed / powder	1 tsp	2 g	10 g
Rock salt (sendha namak)	¾ tsp	4 g	20 g
Water	⅓ cup + 1 tbsp	100 ml	500 ml
Ghee (cow)	2 tsp	10 g	50 g
Mustard seeds	¼ tsp	1 g	5 g
Sesame seeds (til)	1 tsp	4 g	20 g