Saturday, 7 May 2016

TARO LEAVES FRITTERS / ARBI PATTA PAKODA / RIKWACH


Prep Time : 35mins
Cooking Time : 40 mins
Serve : 4

INGREDIENTS
Taro leaves / arbi patta                            -                                4
Bengal gram / chana dal                          -                          2 tbsp
Basmati rice                                             -                      1/2 bowl
Red chilly powder                                   -                       1/2 tsp
Turmeric powder                                     -                       1/4 tsp
Ginger garlic paste                                   -                       1/2 tsp
Salt                                                           -                       to taste
Tamarind water / imli ka pani                  -                        2 tbsp
Oil                                                            -                    for frying

METHOD
Wash taro leaves / arbi patta and remove outer part of the spine.
Soak rice and bengal gram for 4 - 6 hours.
Then drain rice and bengal gram completely and grind coarsely.
Take a large bowl add rice and bengal gram paste,ginger garlic paste,red chilly powder,turmeric powder,salt and tamarind water / imli ka pani and mix well.
Spread the mixture over the taro leaves / arbi patta and cover with other leaf.
And fold it to make a bundle.
Steamed for 10 mins.
Cut into pieces.
Heat oil in a pan.
Deep fry the taro leaves fritters golden and crispy.
Drain in paper napkins.
Serve hot with tea.