Arbi Patra | Arbi ke patte

Arbi Patra Recipe

Arbi Patra, also known as colocasia leaves, is a tropical plant widely cultivated for its edible leaves and tubers. The leaves are large, heart-shaped. Arbi Patra is a popular ingredient in various cuisines, particularly in South Asia and parts of Africa.

In Indian cuisine, Arbi Patra leaves are commonly used to make a dish called “Patra”, where the leaves are coated with a spiced gram flour batter, rolled, steamed, and then sliced and fried. This dish is enjoyed as a snack or a side dish.

Apart from its culinary uses, Arbi Patra is also valued for its potential health benefits. It is rich in vitamins, minerals, and dietary fiber, making it a nutritious addition to the diet. The tubers of the Arbi plant are also consumed in many cultures, either boiled, fried, or used in curries.

Growing up in Rajasthan, Arbi Patra was a staple in our household, deeply ingrained in our culinary traditions. In our region, Arbi Patra leaves were not just a vegetable but a symbol of home and tradition.

In Rajasthan, we have a rich tradition of vegetarian cuisine, and Arbi Patra plays a significant role in it. Its large, heart-shaped leaves are perfect for making the famous “patra” dish. I remember watching my grandmother expertly prepare the leaves, coating them with a flavorful gram flour batter mixed with spices like turmeric, chili powder, and asafoetida. After rolling them tightly, they were steamed to perfection and then sliced and fried to crispy deliciousness. The aroma that filled the kitchen was irresistible.

Arbi Patra wasn’t just about taste; it was about community and celebration too. During festivals and special occasions, dishes made from Arbi Patra were always on the menu. Whether it was a family gathering or a festive feast, you could count on finding patra served with pride.

Even today, whenever I see Arbi Patra, whether in the market or on my plate, it transports me back to the warmth and flavors of my hometown in Rajasthan. It’s more than just a vegetable; it’s a taste of home.

Arbi Patra | Arbi ke Patte

Arbi Patra dish, also known simply as "patra," is a traditional Indian recipe made primarily with colocasia leaves (Arbi Patra leaves). It's a popular vegetarian dish, especially in the western states of India like Gujarat and Maharashtra, as well as in Rajasthan. Colocasia leaves are very nutritious and tasty too. You get colocasia leaves in rainybseason or monson.
Prep Time 10 minutes
Course Appetizer, Easy to make, Main Course
Cuisine Indian
Servings 4 people


  • 1 Cup Gram Flour
  • ½ Cup Curd
  • Water as per requirement
  • ½ tsp Salt
  • 4-5 Arbi ke patte or Colocasia leaves

Tempering & Shallow Fry

  • 2 tbsp oil
  • ¼ tsp Asafoetida
  • 1 tsp Mustard Seeds (Rai)
  • 1 tsp Red Chilli Powder
  • ½ tsp Turmeric Powder
  • ¼ tsp Salt

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