• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Crisp arbi leaves pakoda

400g – besan flour
150g – arbi/colocasia/chamakura leaves, chopped roughly
Salt
Oil to deep fry
10 – curry leaves, chopped (optional)
1 tbsp – chopped coriander leaves
1 tbsp – rice flour
4 – green chillies,cut into small pieces
1 medium – onion, cut into thin slices
1/2 tsp – chopped ginger
3 pods – chopped garlic
Directions
In a mixing bowl mix all the ingredients apart from the oil to form a tight paste.
Then add 1tbsp of hot oil and mix thoroughly.
In a pan on a medium heat heat oil, carefully drop small portions of the dough into the hot oil and fry until golden brown.
Transfer on to a paper napkin to absorb excess oil if any.