Taro Leaves (अरबी के पत्ते (Arbi Ke Patte))
Taro Leaves are large, heart-shaped green leaves that are a true delicacy in many parts of India, especially Maharashtra and Gujarat. They have a very earthy, slightly nutty flavor that feels very fresh. In my home, these leaves are most famous for making 'Patra' or 'Alu Vadi,' where we coat them with a spicy gram flour paste and steam them. They require a bit of careful handling because they can cause itchiness if not cooked thoroughly. I love the vibrant green color they add to the kitchen table. They represent the beauty of utilizing every part of a plant in our traditional cooking. It is a seasonal treat that always brings back memories of monsoon snacks.
Images are for illustrative purposes only and may not represent the exact appearance of the ingredient.
Calories
42 kcal
Protein
5g
Fat
0.7g
Carbs
7g
Fiber
3.7g
Vitamins
Vitamin A, Vitamin C, Iron, Calcium
Cooking Tips
- • Always remove the thick central vein and stems from the back of the leaf to ensure a smooth texture.
- • Use an acidic agent like Tamarind or Lemon while cooking to neutralize the crystals that cause itchiness in the throat.
- • Steam them thoroughly before frying to make sure they are completely safe and easy to digest.
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