Colocasia Stem Fritters /Arbi Ke Danthal ke Pakode

Name: Colocasia Stem Fritters /Arbi Ke Danthal ke Pakode
Total time: 720 s
Yield: 4 servings
Cuisine: American
Ingredients: 10 big tender stems of colocasia /arbi; 2 tablespoons besan / gram flour; 1 tablespoon rice flour; 1/2 red chilli powder; 1/4 teaspoon turmeric powder / haldi; 1/4 teaspoon coriander powder; 3/4 teaspoon aamchur powder / dry mango powder; 1/2 teaspoon chaat masala; 1 inch Ginger finely chopped; 1/2 teaspoon ajwain seeds / caraway seeds; 1/5 teaspoon hing / asafoetida; 1/2 salt or to taste; 1 cup mustard oil for deep frying

Sanchita Mittal @sm_thechef

Delhi

#YIFR
#goldenapron
#post20
Colocasia /Arbi is a much-loved vegetable. Most of the people use only it's tuber and leaves in cooking and discard the stem (danthals, as they are known in Hindi).
But I, being an experimental cook, ensure that every bit of the vegetable is utilized.

My recent experiment with making arbi stem pakoras was a great success and I was pleasantly surprised to find them so delicious and crispy and just perfect for the monsoon evening snacks when accompanied with ketchup.
The recipe of my innovative dish goes this way.

Sanchita Mittal @sm_thechef

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Ingredients

12 minutes

4 servings

10big tender stems of colocasia /arbi
2 tablespoonsbesan / gram flour
1 tablespoonrice flour
1/2red chilli powder
1/4 teaspoonturmeric powder / haldi
1/4 teaspooncoriander powder
3/4 teaspoonaamchur powder / dry mango powder
1/2 teaspoonchaat masala
1 inchGinger finely chopped
1/2 teaspoonajwain seeds / caraway seeds
1/5 teaspoonhing / asafoetida
1/2salt or to taste
1 cupmustard oil for deep frying

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Steps

12 minutes

1

First of all peel and wash the colocasia stems and pat dry before cutting them into 1 inch pieces of the stems so that it will turn crisp after frying.
2

Now transfer them into a mixing bowl and add, gram flour, rice flour, red chilli powder, turmeric, coriander powder, hing, ajwain, chopped ginger, salt and aamchur.
3

Mix well gently so that all the flours and spices get coated on the cut stems.
4

Now deep fry them in hot oil, on high flame until golden brown and crisp, turning them occasionally.
5

Drain out on an absorbent paper to remove excess oil.
6

Sprinkle chaat masala and serve immediately with ketchup or any dips of your choice or store it in airtight container.