Colocasia Leaves Pakora Recipe | Yummyfoodrecipes.in By, 2017-08-11 Colocasia Leaves Pakora Recipe | Yummyfoodrecipes.in Discover the taste of Colocasia Leaves Pakora Recipe. They are crispy and delicious and a perfect snack with a cup of tea. Prep Time: Cook time: Ingredients: 5 to 6Colocasia leaves (arbi ke patte),a pinchbaking soda, For The Batter 3/4 cupbesan (bengal gram flour),1/4 cupwhole wheat flour (gehun ka atta),1/4 cupoil,1 tbspchopped onions,1to taste,saltturmeric powder (haldi),1/2 tspchili powder,1/2 tspcoriander-cumin seeds (dhania-jeera) powder,1/2 tspgaram masala,1/2 tspcarom seeds (ajwain),2 tbspginger-green chili paste,1 tbspjaggery (gur),3 tbspcurds (dahi),1/4 tspasafoetida (hing), Other Ingredients oilfor deep frying, Instructions: Wash colocasia leaves and cut the veins and cut the leaves in small and thin strips and Add soda and rub thoroughly and keep aside for 5 minutes. In a bowl add besan, wheat flour, and rice flour and add oil, salt, turmeric, chili powder, coriander-cumin powder, garam masala, carom seeds, ginger-green chili paste, jaggery, curd, asafoetida, and onions and mix it well. Add enough water to make a thick batter and add colocasia leaves and mix it well. Heat oil in a kadhai and deep fry a spoonful of the mixture on a medium flame till golden brown in color. Serve hot with green chutney and tomato ketchup. Meghna Nath

Colocasia Leaves Pakora Recipe

Colocasia Leaves Pakora Recipe

Colocasia Leaves Pakoras are a deep fried snack made from colocasia leaves. They are crispy and delicious and a perfect snack with a cup of tea. Colocasia leaves are a good source of vitamins C and E, potassium, magnesium, and folate. Follow this recipe.

Ingredients

  • 5 to 6Colocasia leaves (arbi ke patte)
  • a pinchbaking soda

For The Batter

  • 3/4 cupbesan (bengal gram flour)
  • 1/4 cupwhole wheat flour (gehun ka atta)
  • 1/4 cupoil
  • 1 tbspchopped onions
  • 1to taste
  • saltturmeric powder (haldi)
  • 1/2 tspchili powder
  • 1/2 tspcoriander-cumin seeds (dhania-jeera) powder
  • 1/2 tspgaram masala
  • 1/2 tspcarom seeds (ajwain)
  • 2 tbspginger-green chili paste
  • 1 tbspjaggery (gur)
  • 3 tbspcurds (dahi)
  • 1/4 tspasafoetida (hing)

Other Ingredients

  • oilfor deep frying

Directions

  • Wash colocasia leaves and cut the veins and cut the leaves in small and thin strips and Add soda and rub thoroughly and keep aside for 5 minutes.
  • In a bowl add besan, wheat flour, and rice flour and add oil, salt, turmeric, chili powder, coriander-cumin powder, garam masala, carom seeds, ginger-green chili paste, jaggery, curd, asafoetida, and onions and mix it well.
  • Add enough water to make a thick batter and add colocasia leaves and mix it well.
  • Heat oil in a kadhai and deep fry a spoonful of the mixture on a medium flame till golden brown in color.
  • Serve hot with green chutney and tomato ketchup.

Meghna Nath

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