Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, arbi taro leaves fritters. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Arbi Patta or Colcasia (Taro) leaves, Rikwach or Kacchu or Kochai patta as it's called in my in-laws place is a treat to eat. In my home Arbi Patta only relished while a visit to hometown that also depends on season if it's available. Stewed taro leaves is a classic Mauritian recipe.
Arbi taro leaves fritters is one of the most popular of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Arbi taro leaves fritters is something that I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can have arbi taro leaves fritters using 8 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Arbi taro leaves fritters:
- Prepare 1 cup urad dal (soaked)
- Prepare 1 cup chana dal (soaked)
- Make ready Bunch taro leaves (arbi patta) chopped
- Take 4-5 green chillies
- Prepare 6-7 garlic clove
- Get to taste Salt
- Take 1 tsp cumin (jeera) seeds
- Prepare as needed Oil for deep frying
Colocasia leaves also known as arbi ke patte in hindi are in season now. So thought of sharing these delicious pakora recipe, which I make at times. Since colocasia leaves can be very itchy to the palate, tongue and throat, i recommend to use the small variety of leaves. Nutritional Value of Taro Root (Arbi).
Instructions to make Arbi taro leaves fritters:
- Take a jar and grind all ingredients…. And add chopped taro leaves… Make a thick batter
- Heat oil in kadai then add small size of ball shape pakoda… Fry till changes it's color…. Taste good with pudina (mint) chutney
Taro plant is a powerhouse of nutrients. Check out taro leaves and root nutrition facts. Taro is a tropical plant, a native to South India and Southeast Asia but is widely naturalized today. It is a perennial plant especially In Western India, taro leaves are used to prepare a breakfast dish called 'Patra' or 'Patrode' which is prepared like fritters. Taro leaves are the heart-shaped leaves of the taro plant (Colocasia esculenta), commonly grown in subtropical and tropical regions.
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