Delicious Crispy Arbi Pakoras Recipe for Rainy Days
Savor the Monsoon with Crispy Arbi Pakoras
With the onset of the rainy season, our cravings shift towards warm and savory snacks. There's something magical about enjoying a cup of strong tea while watching the rain, especially when paired with a plate of *pakoras* (fritters). However, if you're tired of the usual potato, onion, or cauliflower *pakoras*, it's time to switch things up.
This time, why not indulge in crispy *Arbi* (colocasia/taro root) *pakoras*? These fritters are not only crunchy on the outside but also delightfully soft within. Once you try them, you'll find it hard to resist asking for more.
**Ingredients for Arbi Pakoras**
Making *Arbi pakoras* is straightforward, and you likely have all the necessary ingredients in your kitchen:
*Arbi* (Colocasia/Taro root): 250 grams (boiled and peeled)
Gram flour (*Besan*): 1 cup
Rice flour: 2 tablespoons (for extra crispiness)
Carom seeds (*Ajwain*): ½ teaspoon (perfectly complements *Arbi*)
Turmeric powder: ¼ teaspoon
Red chili powder: ½ teaspoon
Asafoetida (*Hing*): 1 pinch (aids digestion)
Ginger-green chili paste: 1 teaspoon
Fresh coriander leaves: Finely chopped
Salt: To taste
Chaat masala: For garnishing
Oil: For frying
**Simple Steps to Prepare Arbi Pakoras**
Follow these easy instructions to create crispy *pakoras* reminiscent of those from your favorite market:
Begin by boiling the *Arbi* in a pressure cooker until just one whistle sounds. Avoid overcooking; the *Arbi* should remain firm. After cooling, peel and gently flatten each piece between your palms. In a large mixing bowl, combine gram flour (besan) and rice flour. Add salt, turmeric powder, red chili powder, asafoetida (hing), and carom seeds (ajwain), crushing the seeds slightly before adding them.
Incorporate the ginger-green chili paste and chopped coriander leaves into the dry mixture, ensuring everything is well combined.
Gradually add water to form a thick batter, ensuring it’s not too runny or too thick.
Heat oil in a deep pan (kadhai) over medium flame for frying the fritters.
Take each flattened *Arbi* piece, dip it into the batter for an even coating, and carefully place it in the hot oil.
Fry the fritters on medium heat, turning occasionally, until they achieve a golden brown color and a crispy texture.
Once cooked, transfer the hot *arbi* fritters to a plate and sprinkle with chaat masala. Serve them alongside your favorite green chutney or tomato ketchup. Enjoy them with a cup of strong ginger tea, and elevate your monsoon experience to a whole new level.
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