These crisp and nutritious fritters are a welcome addition to your festival snacks menu.
Chef Gurdip Kohli Punj Arbi Pakoda Recipe

- Indian


- 4

Cooking Time

-10-20 Min


- Medium

Preparation Time

- 15 Min


  • 6 to 8 boiled and peeled colocasia roots
  • 3 tbsp rice flour
  • ½ tsp red chilli powder
  • 1 tsp Carom seeds
  • 1 tbsp chopped coriander
  • salt to taste
  • oil for frying
  • For Dip: Hung curd dip


  1. 1

    Flatten the boiled and peeled colocasia roots with your palms.
  2. 2

    In a bowl, mix rice flour, water, carom seeds, red chilli powder, chopped coriander and salt.
  3. 3

    Dip the flattened colocasia roots in the mixture and deep fry them in oil till they turn golden in colour.
  4. 4

    Mix hung curd with chopped green chillies, chopped coriander, cumin powder and salt as a dip for the pakodas.
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Gurdip Kohli Punj


Chef Gurdip Kohli Punj has fond memories of the Gurudwara kitchen where her family rolled out chapattis, chopped vegetables, and stirred large pots of dal as 'sewa'. This was no mere chore for young Gurdip; she enjoyed cooking for people! She creates healthy dishes that are yummy too!

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