Mumbai,14.01.22--Food is may be the only universal thing that really has the power to bring families and people together. When I was a little kid, I used to help my mother in the kitchen. She would always make my favourite dishes. Watching her cooking and due to her blessings, I sharpened myself to try out new and exciting recipes. With time Cooking has become a passion for me. Cooking for me is an art full of creativity, where you explore your kitchen, mix your imagination and innovation with a twist to put together a delicious meal. I am Madhulika Vatsal presenting for you all some very amazing, delicious,yet very simple and easy recipes to win a lot of praise and make you feel overjoyed, proud and accomplished. So let's start cooking.

Arbi Patra Recipe
Ingredients –
10-15 Fresh Arbi Leaves

For masala –

1.5 cup besan

1 tbsp red chili powder

1 tsp salt

1/4 tsp turmeric powder

1tbsp sesame seeds

1tbsp poppy seeds

1 tsp garam masala

1 tbsp jaggery

1 tbsp tamarind paste

1tbsp mustard oil

1 tsp carom seeds

Method –

For paste – Mix all the ingredients in a bowl (expect) arbi leaves. Prepare a thick paste using water and keep aside.

Wash and clean the arbi leaves. Remove the stems and gently roll them with a rolling pin.

Prepare all the leaves in the same way. We will use 5-6 leaves for a roll.

Place a arbi leaf on the board, apply prepared besan paste on the back side of the leaf and place a second arbi leaf and repeat this process with 5-6 leaves. (see the video for reference). Now fold the leaves from both sides and prepare a tight roll, seal the ends with the help of besan paste. Keep aside and prepare a second roll in the same way.

Now place both rolls in a greased plate and steam for 15-20 minutes on high flame. Switch off the flame, take out steamed rolls from the steamer and allow to cool. Slice the roll in 1/2 cm thick slices.

You can deep fry them in hot oil or can shallow fry too. Enjoy hot and crispy arbi patra / alu vadi in the rainy season.

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