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By Jayoti Gupta
By Jayoti Gupta

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NGREDIENTS: Colocasia or taro corms (kochu or arbi)- 200 grams, gram flour (besan)- 2 tablespoon, suji- 2 tablespoon, asafoetida (hing)-1teaspoon, grated coconut- 4 tablespoon, green chilli- 4-5 ( finely chopped), turmeric- 1 teaspoon, baking powder- 1teaspoon, amchur powder- 1teaspoon, salt- according to taste.

Steps:

Wash, peel and grate the colocasia and keep them aside. Add all the other ingredients to it and mix well. Keep the mix aside for 15 minutes.

Heat up oil in a deep fry pan. Put small portions of the mixture one by one into the oil with the help of a small spoon.

Fry them properly on both sides until they turn golden brown and the take them out on a plate. Use tissue papers to remove the extra oil.

Green Chutney

INGREDIENTS: Coriander leaves- one small bunch, mint leaves- 10-12 numbers, salt- according to taste, green chillies- 4-5, lemon juice- a few drops and garlic- 3 cloves (optional).

Steps:
Grind all the ingredients into fine paste using a mixer grinder, while adding a dash of lemon juice intermittently.

SERVE the pakodas hot with green chutney.

(Originally from Namsai, Arunachal Pradesh, Jayoti Gupta now lives in Bangalore. She teaches history at a private college.)

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