Arbi Patta or Colcasia (Taro) leaves, Rikwach or Kacchu or Kochai patta as it's called in my in-laws place is a treat to eat. In my home Arbi Patta only relished while a visit to hometown that also depends on season if it's available, as I never seen taro leaves in Chennai. But now I have ample of access to this gorgeous leaves at my in-laws place there are plants in our garden, house if not get it from neighbors and if they come to know I want to eat then get extra leafs :).

In Singapore too we plant taro leaves with DH nourishing we used to get few leaves but now a days the trend is offline for some unknown reason. Colcasia leafs popular recipe is Gujarati snack paatra and at my in-laws place we make kadhi with almost same procedure as patra.

My SIL does kochai (arbi) pakoda kadhi which is less time consuming and some time this bhajiya is made, we don't make so much of arbi patta pakode cause these leaves cause itchiness and some time can be quite uncomfortable. So you have to always carefully pick fresh and tender leaves, if leaves are hard then don't use them and wash well before cooking. Below is picture of Taro leaves highlighted and home grown.

This pakoda recipe is like any other pakora recipe with 1-2 extra ingredient that normally I don't use and indeed Colcasia/Taro leaves are the highlight here.

Arbi Patta Pakoda | Taro Leaves Fritters Recipe

Arbi Patta Pakoda, Kochai Patta Bhajiya or Colcasia leafs fritters is North Indian specialty made with taro leafs, chickpeas flour and spices.

Author:	Priti	Category:	Snack	Cuisine:	North Indian

Prep Time:	10 Mins	Cook Time:	15 Mins	Total Time:	25 Mins

Serves:	3-4

Ingredients:

3 Cups - Colcasia leafs/Arbi (Koochai) Patta
1 1/2 Cups - Besan/Chickpeas Flour
1/2 tsp - Soda Bi-Carb
1 Large - Onion
3 - Green Chilli
2 tbsp - Coriander Leaves/Hara Dhaniya
1 tsp - Red Chilli Powder
1/2 tsp - Coriander Seeds Powder
1/4 tsp - Turmeric Powder
Salt - To Taste
To Deep Fry - Oil

Method:

Wash, pat dry and finely chop arbi (kochai) patta, slice onion, finely chop chili and coriander leaves, keep aside.

In a wide bowl add besan (chickpeas flour) add water and make a smooth water, now add turmeric, coriander seeds, chili powders, salt, soda and mix well.

Add Colcasia (Arbi) leaves, coriander leaves and mix well.

batter should not be very thick, it should be smooth to drop fritters easily as shown in picture.

Heat oil for deep frying in a pan or wok and drop 1 tbsp or medium size pakoda in oil and fry until golden brown all sides. Cook 5-6 pakoda on each batch and repeat same for rest.