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.
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.
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).
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.)