Introduction: Colocasia Pakoda (Crispy Fried Fritters)
We have an edible Colocasia plant (Colocasia esculenta) growing in our garden and we use both the corms and leaves to make delicious dishes at home. Colocasia leaves are an excellent source of many vitamins, potassium, magnesium & folate and also contains lots of fiber and used in cooking in many parts of India.
Here is an easy recipe to make Colocasia Pakoda (Crispy Fried Fritters) using leaves of the plant.
Harvest a couple of young Colocasia leaves and wash them clean. Remove the stems and chop the leaves in to small pieces.
Take water in a bowl and dissolve a small ball of Tamarind. Soak the chopped Colocasia leaves in the Tamarind water for about fifteen to twenty minutes. This will remove the acridity from the leaves, which may cause itching in the mouth.
Remove and drain out water from the chopped leaves.
Step 3: Making the Batter
- One cup of Chickpea flour (Besen)
- Two teaspoons of Cumin seed powder
- Two teaspoons of Fennel seed powder
- One teaspoon of Red chilly powder
- Half a teaspoon of Asafoetida
- Salt to taste
- Mix all the ingredients in water to make a thick paste
- Add the chopped Colocassia leaves and mix well
Now your mix is ready to make Pakodas.
Heat oil in a pan and deep fry pieces of Colocassia mix. Remove from oil when they are crispy.
Colocassia Pakoda (Crispy fried fritters) are ready.
Serve with Chutney or Tomato / Chilly sauce and coffee.
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