Lifestyle Desk – As soon as the rainy season arrives, memories of hot tea and crunchy pakodas automatically start coming to mind. Everyone likes the taste of hot pakodas with tea amidst drizzle. If you are bored of making potato or onion pakodas every time and want to try something different this time, then definitely make delicious pakodas made from poi and taro leaves.
This unique combination of poi and taro leaves is extremely crisp from outside and soft from inside. Not only this, these leaves are rich in fiber, vitamins and many essential nutrients, which makes them beneficial for taste as well as health. So let’s know its easy recipe.
Material
Taro leaves – 8–10
Poi leaves-8–10
Gram flour-2 cups
Rice flour – 2–3 tbsp
Celery-1 tsp
Turmeric-1/2 tsp
Red chilli powder-1 tsp
Coriander powder-1 tsp
Garam masala-1/2 tsp
Asafoetida-1 pinch
Salt – as per taste
Ginger-garlic paste – 1–2 tsp
Green chilli – 1–2 tsp (finely chopped)
Water (to make batter)
oil for frying
Method
- First of all, wash and dry the arbi and poi leaves thoroughly. Remove the thick stalk and veins gently.
- In a bowl, add gram flour, rice flour, celery, turmeric, red chilli, coriander powder, garam masala, asafoetida, salt, green chilli, green coriander and ginger-garlic paste.
- Prepare a thick and smooth solution by adding little water to it.
- Spread a taro leaf, place a poi leaf on top of it and spread the gram flour mixture well on both.
- Similarly make 4–5 layers. Then fold the leaves from the edges and roll them tightly and apply some gram flour on top as well.
- Steam the prepared rolls for 10–15 minutes. When it cools down, cut it into pieces about 1/2 inch thick. Heat oil in a pan and fry these pieces on medium flame until they become golden and crisp.
- Serve hot pakodas with green coriander chutney, tamarind chutney or tomato sauce and with ginger tea.
