Taro Leaf Fritters (Arbi ke Patte ke Pakode)

Name: Taro Leaf Fritters (Arbi ke Patte ke Pakode)
Total time: 900 s
Yield: 2-3 servings
Ingredients: 8-10 small taro leaves, washed and patted dry; 1 medium onion, finely chopped; 2-4 green chilies, finely chopped; 2 tablespoons chickpea flour (besan) (about 16 grams); 1 1/2 tablespoons rice flour (about 12 grams); 1 teaspoon semolina (sooji) (about 3 grams); 1/4 teaspoon carom seeds (ajwain); 1/4 teaspoon nigella seeds (kalonji); 1/2 teaspoon red chili powder; 1 pinch asafoetida (hing); 1/4 teaspoon turmeric powder; Salt to taste; 1/2 teaspoon dried mango powder (amchur); Oil, as needed, for frying

Neelima Mishra @cook_12773274

Taro Leaf Fritters (Arbi ke Patte ke Pakode)

Neelima Mishra @cook_12773274

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Ingredients

10-15 minutes

2-3 servings

8-10small taro leaves, washed and patted dry
1medium onion, finely chopped
2-4green chilies, finely chopped
2 tablespoonschickpea flour (besan) (about 16 grams)
1 1/2 tablespoonsrice flour (about 12 grams)
1 teaspoonsemolina (sooji) (about 3 grams)
1/4 teaspooncarom seeds (ajwain)
1/4 teaspoonnigella seeds (kalonji)
1/2 teaspoonred chili powder
1 pinchasafoetida (hing)
1/4 teaspoonturmeric powder
Salt to taste
1/2 teaspoondried mango powder (amchur)
Oil, as needed, for frying

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Steps

10-15 minutes

1

Finely chop the taro leaves and place them in a bowl.
2

Add all the remaining ingredients except oil to the chopped taro leaves.
3

Add water as needed and mix well. Cover and let it rest for 2 minutes.
4

Heat oil in a deep pan over medium heat. Drop small portions of the taro mixture into the hot oil to form fritters.
5

Fry the fritters on both sides until golden brown, then remove from the oil.
6

Serve the hot taro leaf fritters with sauce or chutney.