Bengali Taro Leaves Bar (Arbi): A Flavorful & Healthy Brunch Recipe
40 minutes
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About Bengali Taro Leaves Bar (Arbi): A Flavorful & Healthy Brunch Recipe
Craving a taste of Bengali tradition? These vibrant Taro Leaves Bars (Arbi) are a delicious and nutritious way to spice up your brunch. Imagine savory bites packed with the earthy goodness of roasted Bengal gram and fragrant spices like ginger, garlic, and green chilies.This easy recipe guides you through blending the ingredients into a flavorful paste, shaping it into bars, and pan-frying them to golden perfection. The nutrient-rich taro leaves provide a boost of vitamins and protein, making this a healthy and satisfying treat.Garnish with fresh coconut for a touch of sweetness and experience the authentic flavors of Bengal. It's a simple yet unforgettable culinary journey!
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Recipe Time & More
Prep25 minutes
Cook15 minutes
Total40 minutes
Ingredients
Taro Leaves
- 4.5 bunch Taro Leaves arbi
Spice Paste
- 2 tsp Chili Paste green
- 1 tsp Ginger-Garlic Paste
Dry Ingredients
- 0.5 cup Bengal Gram Dal roasted
- 1 tsp Cumin seeds
- 2 tsp Coriander powder
- 2 tsp Coconut Paste
- 1 tsp Mango Powder amchur, dry
- 1 tsp Garam Masala
- 1.5 tsp Salt or to taste
Instructions
- Boil the taro leaves until tender. This will make them easier to blend.
- Once the taro leaves are cool enough to handle, blend them into a smooth paste. Set aside.
- Heat oil in a pan over medium heat. Add the ginger-garlic paste and sauté until fragrant. This releases their aromatic flavors.
- Add the taro leaf paste to the pan and stir-fry for a few minutes. This helps to cook the paste and deepen its flavor.
- Add the roasted Bengal gram powder, cumin seeds, coriander powder, green chili paste, and coconut paste to the pan. Stir well to combine.
- Continue to stir-fry the mixture until it becomes dry and starts to pull away from the sides of the pan. This indicates that the moisture has evaporated and the flavors have concentrated.
- Stir in the garam masala, dry mango powder, and salt. Mix thoroughly.
- Remove the pan from the heat and let the mixture cool completely. This will make it easier to shape.
- Once cooled, shape the mixture into bars or patties.
- Heat a little more oil in the same pan over medium heat. Pan-fry the taro leaves bars until golden brown and crispy on both sides.
- Serve the Taro Leaves Bars hot, garnished with grated coconut.
Recipe Notes
Good To Know
- To ensure the taro leaves are tender and free from bitterness, blanch them briefly in boiling water before using them in the recipe.
- For added texture and a nutty flavor, sprinkle lightly toasted sesame seeds or crushed peanuts on top before serving.
- If you prefer a milder version, substitute a portion of the green chilli paste with grated coconut or yogurt to balance the heat without losing creaminess.
- Leftovers can be sliced, pan-fried, and served as crispy bite-sized snacks or appetizers the next day.
Expert Tips
- For a richer flavor, try using coconut milk instead of water when blanching the taro leaves.
- Freshly grated ginger and garlic can enhance the aromatic profile of this dish. Add them along with the green chilli paste.
- If you're using frozen taro leaves, make sure to thaw them completely and squeeze out excess water before cooking to prevent a soggy texture.
Storage Instructions
- Store leftover taro leaf dish in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 88kcalFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 4.8gSodium: 684mg
Geeta Biswas
Articles: 919
4 Comments
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This looks so good! Appreciate the share.
Absolutely wonderful! Can’t wait to make it.
I’m excited to try this recipe!
This looks incredible! I need to try it.