Taro leaf, also popularly known as arbi ki patte in India, is a vegetable leaf which is cooked into delicious and nutritious foods across India. Today we are going to tell you the top 3 popular ways India cook taro leaves.
- Patra (Alu Vadi): A Gujarati snack where taro leaves are coated with a spiced gram flour paste, rolled, steamed, and then sliced and garnished. The taste combines sweetness from jaggery and tanginess from tamarind.
- Aluche fatfate: A Maharashtrian sweet and sour curry featuring tender taro leaves, raw peanuts, chana dal, coconut, jaggery, and tamarind pulp. This dish is typically served with rotis or bhakris.
- Pathrode: The leaves are coated with a spiced gram flour paste, rolled into cylinders, steamed, sliced, and then typically shallow-fried until crispy; and enjoyed with tea and snacks.