What is Colocasia leaves, Arbi Leaves | glossary | uses | benefits |

Colocasia leaves, popularly known as Arbi Leaves or Elephant Foot Yam Leaves, come from the colocasia plant whose tuber is called arbi in India. These large, heart-shaped green leaves are widely used across Indian states in traditional cooking. Rich in nutrients and loved for their unique texture, colocasia leaves hold an important place in Indian regional cuisines that value leafy greens for both taste and health.

In India, colocasia leaves go by several names depending on the region. They are called Patra / Alu chi Paat in Maharashtra, Patarveliya in Gujarat, Chembila in Kerala, Kesuvina Yele in Karnataka, Kacchu Pata in Bengal, Arbi ke Patte in North India, and Taro Leaves in English. Each region uses them in distinctive recipes, making this leaf one of the most culturally diverse greens in Indian cuisine.

Different Indian states have unique ways of using arbi leaves in everyday cooking. In Maharashtra, they are used to make Alu Vadi / Patra, a steamed and fried snack layered with tamarind and spices. Gujarat prepares a similar dish called Patra / Patravelia, often served in farsan platters. In Goa and Konkani regions, colocasia leaves appear in coconut-based curries like Pathrado. South India adds them into dishes like chembila curry or taro leaf stir-fries, while Bihar and Uttar Pradesh use them to make arbi patta chutney, pakoras, or leaf-wrapped steamed rolls.

The nutritional value of colocasia leaves is remarkable. They are rich in iron, calcium, vitamin A, vitamin C, and dietary fiber, making them a powerful leafy green for daily nourishment. Their high antioxidant content helps reduce oxidative stress and inflammation. The fiber supports digestion, while vitamin A contributes to healthy vision and immunity. Because they are low in calories yet nutrient-dense, they fit well into balanced diets.

From a health perspective, arbi leaves offer numerous benefits. Their iron content helps improve haemoglobin, making them beneficial for anaemia. The calcium supports strong bones, while vitamin C enhances iron absorption. The leaves also contain polyphenols that support heart health and help regulate blood sugar levels. When cooked properly—with tamarind, yogurt, or lemon to reduce natural oxalates—they become safe, easy to digest, and highly nutritious.

Overall, colocasia leaves are a versatile and valuable leafy vegetable in Indian cooking. Their wide regional usage—from patra to coconut curries, pakoras, and leaf rolls—shows how deeply they are woven into India’s culinary culture. They offer a rich mix of nutrients, flavours, and textures, making them a cherished ingredient that supports both traditional tastes and modern health goals.

How to Select Colocasia leaves, Arbi Leaves

Look for light and bright green leaves which are fresh, not limp. 

Culinary uses of Colocasia leaves, Arbi Leaves

Colocassia leaves used in Maharashtrian sabzi

1.  Colocassia leaves are frequently used in Maharashtrian and Gujarati cooking, not only for their unique flavour but for their nutritional benefits as well. Maharashtrian Patal Bhaji, made with colocassia leaves and chana dal, perked up with a special coconut-based masala, is a treat to your palate with its interesting sweet-and-sour flavour. 

2. Colocasia Leaf Usli is a delicious way to bid goodbye to anaemia. Make this dry subzi using the easy steaming method described here.

Colocassia leaves used in Maharashtrian raita

You can make delicious Colocassia Leaf Raita by combining this low-carb leaf with curds, lemon juice, and an aromatic and flavourful tempering that enhances the subtle taste of the leaves. Use low-fat curds to curb the fat content.

Colocassia leaves used in Gujarati food

1. The most famous is the Gujarati Patra. Rolling these patras is a skill which needs to be developed, however it is easy once you start doing it. 

patra recipe | Gujarati patra | Maharashtrian alu vadi | 28 amazing images.

patra recipe is also called Gujarati patra or Maharashtrian alu vadi. If you have a Gujju friend or a gujju colleague, you would have definitely heard of patra or would have known their love for this supremely delicious dish! You can also easily make it at home by simply following the patra recipe we have got for you!!

2. A traditional dish that is tasty and healthy too, Lavingya Paatra involves cooking thin layers of a besan-based paste rolled up in baby colocassia leaves. Generally, our ancient cooking techniques have some significance. Here, for instance, the colocassia leaves impart calcium to build strong bones. Serve with a chutney of your choice.

· Cooked arvi has a light mealy texture and a slightly sweet flavor.

· Taro/Colocassia leaves are stacked up rolled into spirals with a spiced chickpea paste, steamed and then fried to make patra or Alu wadi or Arvi Patte ke Roll, a famous Gujarati Farsan. It can be shallow fried with Tadka of cumin seeds and sesame seeds, curry leaves and coriander leaves to garnish. Tastes best with chutney or ketchup.

· It can be used in cutlets or stuffed and steamed.

· Arvi made into soup, chips, numerous varieties of curries, roasted like potatoes, even made into flour.

· It is eaten in many tropical countries around the world as a staple food

· A shallow fried dish made with roots, goes well as a side dish or an evening snack.

· When pressure cooked in tamarind water it adds a tangy taste. It can be further shallow fried in oil along with other spices to get the desired taste. Usually garlic cloves and dry red chillies are added to do the Tadka. But dry red chilli powder and crushed ginger and garlic can be used depending on the preference. Enjoy it with any variety hot rice.

How to Store Colocasia leaves, Arbi Leaves

Removing the leaves makes handling and storage much easier, but there was a possibility that the leaves could be a source of carbohydrates during storage. It can stay upto a week, if wrapped in a plastic bag and refrigerated.

Nutritive Information for Colocassia Leaves / Arvi ke Patte / Taro Leaves :

1 cup of chopped colocassia leaves is about 45 grams

RDA stands for Recommended Daily Allowance.

Energy – 25 calories

Protein – 1.8 g

Carbohydrate – 3 g

Fat – 0.9 g

Fiber – 1.3 g

Vitamins:

4625.1 mcg of Vitamin A = 96.4% of RDA (about 4800 mcg)

5.4 mg of Vitamin C = 13.5% of RDA (about 40 mg)

56.7 mcg of Folate (vitamin B9) = 28.4% of RDA (about 200 mcg)

0.09 mg of Vitamin B1 (Thiamine) = 6.2% of RDA ( (about 1.2 to 1.6 mg for men)

0.18 mg of Vitamin B2 (Riboflavin) = 6.2% of RDA (about 1.4 to 1.9 mg for men)

Minerals:

10.2.2 mg of Calcium = 17% of RDA (about 600 mg)

4.5 mg of Iron = 21.4% of RDA (about 21 mg)

14.4 mg of Magnesium = 4.2% of RDA (about 340 mg)

36.9 mg of Phosphorus = 6.2% of RDA (about 600 mg)

511.5 mg of Potassium = 10.9% of RDA (about 4700 g)

6 Health Benefits of Colocassia leaves (Arvi ke Patte / Taro Leaves)

1. Promotes Eye Health : Colocassia leaves are a very good source of vitamin A – an important vitamin which helps in vision. It also prevents macular degeneration associated with age and can also help in delaying the onset of cataract. You would be surprised to know that 1 cup of chopped colocassia leaves fulfils your entire days requirement of vitamin A. Try having colocassia leaves in the form of famous Maharastrian Style Paatal Bhaji.

2. Boosts Immune System : This impressive benefits of taro leaves comes from vitamin C – a nutrient which is important to build your WBC (white blood cells) and thus immunity. These immune cells form the line of defense against bacteria and virus. You can try Colocassia Leaf Raita to add a dose of vitamin C to your diet.

Click here to know more about the 6 Health Benefits of Colocassia leaves (Arvi ke Patte / Taro Leaves).