- Servings: 2-3
- Boiling time: 10 minutes.
- Preparation time: 2-3 minutes.
- Frying time: 4-5 minutes.
- Total time: 18 minutes.
We love to sit in the balcony, amidst all the flower pots and watch the busy world going by. An evening in Tokyo; hearing a doorbell, hustled towards the door and saw there were two of our friends standing with a broad smile, we welcome our guest, wow time to sip tea together again. That very day I prepared the “Arabi Pakoda (Taro Root Fritters)”
- Arabi (Taro Root): 100-150 gm (4-5 no.)
- Salt: half teaspoon
- Ajwain (carom seeds): ¼ teaspoon
- Besan (gram flour): ½ cup
- Water: ¼ cup
- Meetha soda (Soda bicarb): 1 pinch
- Turmeric powder: ¼ teaspoon
- Chilli powder: ¼ teaspoon
- Kasuri Methy: 1 tablespoon
- Garlic Paste: ½ teaspoon
- Chat Masala: 1 teaspoon
- Mustard oil: for deep frying
- Boil Aarbi (don’t overcook), Peel off and chop into two. Keep aside.
- Take a bowl. Put Besan, salt, Ajwain, chilli powder, turmeric powder, chat masala, kasuri methy, garlic paste and Meetha soda; make a smooth batter with the help of water.
- Take kadahi (fry pan), heat oil, let oil to smoke. Pour a drop of batter into the oil; If batter comes up slowly, it means right temperature of oil otherwise wait for a while and test again.
- After getting right temperature of oil, dip boiled and chopped Arbi into batter. (Either direct by hand or spoon); deep fry, when they start to come up slowly turn over.
- Fry till it becomes golden brown on both sides; remove the Pakoda from oil, Serve hot with green chutney, lemon and onion slices.
Arabi Pakoda (Taro Root Fritters) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.