Arbi Ke Patode Recipe | Taro Leaves Roll | Rikwach Recipe
Arbi ke patode recipe features tender taro leaves layered with a thick, sour, and spiced besan paste, rolled tightly, steamed, and shallow-fried to golden perfection. This traditional Indian snack offers an unbeatable balance of crisp outer edges, melt-in-your-mouth layers, and bold earthy spices in every pinwheel slice!
Servings 4
Calories 285kcal
Ingredients
For the Colocasia Leaves
- 10-12 Fresh Arbi leaves Colocasia/Taro leaves, medium size
For the Spiced Gram Flour Paste
- 1.5 cups Besan Gram flour
- 3 tbsp Rice flour for extra crispiness
- 1 tsp Carom seeds Ajwain
- ½ tsp Turmeric powder
- 1 tsp Red chili powder
- 1 tbsp Coriander powder
- ½ tsp Garam masala powder
- 1 tbsp Amchur / Dry mango powder or juice of 1 whole lemon
- 1 tbsp Ginger-green chili paste
- ½ tsp Asafoetida / Hing
- Salt to taste
- Water as needed approx. ¾ cup
For Tempering & Frying
- Mustard oil or any cooking oil for frying
- 1 tsp Mustard seeds Rai
- 1 tbsp White sesame seeds Til
- 8-10 Curry leaves
Instructions
- Prep Leaves: Wash and dry 10-12 arbi leaves. Flip upside down and trim thick central veins with a knife.
- Make Paste: Whisk besan, rice flour, spices, salt, and amchur with ¾ cup water into a thick paste.
- Layer & Roll: Spread paste over the back of one leaf. Stack 4-5 alternating leaves, spreading paste between each. Fold sides inward and roll tightly into a log.
- Steam: Steam logs in a greased steamer for 18-20 minutes. Cool completely, then slice into ½ inch thick pinwheels.
- Gently slide cooled ½ inch slices into hot oil and deep fry on medium heat for 2-3 minutes until golden brown and ultra-crispy.
- Shallow Fry: Heat oil with mustard seeds, sesame seeds, and curry leaves. Fry slices on medium heat for 2-3 minutes per side until golden and crisp.