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

- Indian

Serves

- 4

Cooking Time

-10-20 Min

Difficulty

- Medium

Preparation Time

- 15 Min

INGREDIENTS

  • 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

HOW TO PREPARE ARBI PAKODA

  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’s childhood memory of ‘sewa’ at the Gurdwara kitchen inspired her to cook for friends and family. The same emotion is reflected in her shows on LF, where she not just goes through some of the everyday dishes but also makes quirky and fun dishes to please children.

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