Crisp Arbi Leaves Pakoda Recipe

Cooking Directions

• STEP 1.Wash and pat dry the colocasia leaves. Remove the stems and cut them into small pieces.
• STEP 2.In a bowl, mix gram flour, rice flour, red chili powder, turmeric powder, salt, and water to make a thick batter.
• STEP 3.Dip each colocasia leaf piece into the batter, ensuring it is well coated.
• STEP 4.Heat oil in a deep pan and deep-fry the coated leaves until golden and crispy.
• STEP 5.Remove the pakodas from the oil and drain excess oil on a kitchen towel.
• STEP 6.Serve the Crisp Arbi Leaves Pakoda hot with mint chutney or ketchup.
• STEP 7.Enjoy the crispy and flavorful pakodas as a snack or appetizer.

Cooking Tips

• Make sure to wash the colocasia leaves thoroughly to remove any dirt or impurities.
• Adjust the spice levels according to your preference by adding more or less red chili powder.
• Serve the pakodas immediately after frying to enjoy their crispiness.
• You can also add a pinch of chaat masala or amchur powder to the batter for an extra tangy flavor.

Storage and Serving

• Crisp Arbi Leaves Pakoda is best served hot and fresh.
• If you have any leftovers, you can store them in an airtight container at room temperature for up to 1 day.
• To reheat the pakodas, place them in a preheated oven at 350°F (180°C) for a few minutes until they become crispy again.