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Arabi Pakoda (Taro Root Fritters)

  • 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)” 

Ingredients:

  • 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

Preparation:

  1. Boil Aarbi (don’t overcook), Peel off and chop into two. Keep aside.
  2. 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.

Method: 

  1. 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.
  2. 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.
  3. 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)
Arabi Pakoda (Taro Root Fritters)
Ingredients
Boiled arabi
Boiled arabi and Batter
Deep frying
Arabi Pakoda (Taro Root Fritters)
Arabi Pakoda (Taro Root Fritters)
Arabi Pakoda (Taro Root Fritters)

 

CC BY-NC-SA 4.0 Arabi Pakoda (Taro Root Fritters) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.