At the peak of winter, when it’s chilly, misty, and cloudy outside and the plants are bereft of green leaves, it’s best to head to the kitchen and make these unusual pakoras for yourself and your family. Have them with a cup of hot masala chai. It will drive away the blues and make you feel better.
Here are the step-by-step pics…
1. Grind some cauliflower ganthals (stalks) along with a bunch of garlic, some ginger, and a green chilly. Take out this paste in a vessel and add besan (black gram powder) to it.
Add salt, ajwain, hing, amchur, cumin powder, and coriander powder as per your taste.
Take out spoonfuls of this batter and deep fry in hot oil in a Karahi till they turn brown all over.
Place them in a plate once done. Enjoy with a dip of your choice and a hot cup of tea.
Last year, I planted a small piece of arbi (Colocassia) into a somewhat cracked flower pot that had been idle for several months. It was on an experimental basis and I didn’t expect anything to come out of it.
A few days later, however, to my utter surprise, my labor bore its fruit. A huge green leaf appeared. It was followed by a few more green leaves and my bare flower pot soon turned into a happy home occupied by a lovely family of arbi plants. I never thought planting arbi was so easy!
When the leaves began turning yellow, our gardener, who had been on long leave earlier, suggested that I keep plucking the leaves regularly and use them in my cooking. I have been following his advice quite seriously ever since then because for a city dweller like me, being able to produce a food item sounds very exciting and gives a heady feeling of having a farm house without owning one.
Here is a simple recipe of arbi leaves (pakoras). You may not find arbi leaves in the market, so it’s best to grow your own.
Arbi Leaves Pakora
Method: Wash the arbi leaves and chop them finely. Peel and cut two onions. Grate one potato. Mix these 3 items and add besan along with salt, ajwain, a pich of hing, and spices as per your taste. No need to add water. Let this mixture stand for 5-10 minutes and you will see it getting wet. Mix this well and deep fry small portions of the mixture in hot refined oil. Keep turning them around till each piece turns brown all over. Take them out of oil when they are done and place them on tisssue paper to drain out excess oil. The pakoras are ready. Enjoy!
Here are the step-by-step pics..
The final product. Serve it with a chutney or dip of your choice.