Arbi ke patte ka lodha/Aloo vadi/patra

Which ever name you give to this dish the taste and flavours are all same with little variations from state to state.In eastern Uttar Pradesh or say Purvanchal they are called lodha, means a long rectangular shape .Arbi leaves are called colocasia leaf.The one i am using is from my kitchen garden, these leaves have a tendency of itching in the throat ,do some thing sour is used while cooking them.A very simple and loved street snack. Lets get the recipe


  • 12 Arbi leaves
  • 1 cup besan(gram flour)
  • 1 tablespoon amchur powder
  • 1 tablespoon garam masala powder
  • 1/4 tablespoon haldi powder
  • 1/2 tablespoon red chilli powder
  • 1 tablespoon coriander powder
  • 1/2 tablespoon jeera powder
  • 2 tablespoon rice flour (optional)
  • Salt
  • Oil for deep frying


  • Wash and clean the leaves and remove the hard stems finely without tearing the leaf
  • Take a bowl mix all the ingredients given making a thick paste
  • Take a plate and place the leaves up side down and apply the paste generously
  • Put another leaf and repeat this till four leaves and roll them in by folding the sides in
  • Repeat this with all the leaves making a set of four
  • Get your steamer ready or if you don’t have it ,use a bowl filled with water and keep it on the flame
  • Keep a strainer on the bowl and place the lodha in it
  • Cover it with a plate and cook for 20 minutes or till done
  • If using steamer same process is evolved
  • Once cooked let them cool down ,remove and cut into pieces
  • And Deep fry them
  • I have not given tadka to it,if you wish you can
  • Your Arbi ke patte ka lodha is ready

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