A gluten free crispy goodness of taro root leaves fritter in an afternoon or evening plate snacks could be one of the best healthy monsoon snack.If you get bored from taro root soups,stews..etc or even dont know what to cook with taro  leaves then you can start with the combination of garlic,onion and taro leaves with  mushrooms to prepare a gluten free and taste good appetiser or snacks in short time of period.

The elephant ear leaves are available around year but monsoon is the best season to enjoy the greeny giant leaves loaded with full of fibre and protein.

Before preparing the dish  the dark green taro leaves  has vein and stem underside which you need to remove using a knife.Thick taro leaves are best for preparing the fritters.So always choose matured leaves rather than the young taro leaves.

Then gather the leaves into a stack and roll them, then slice lengthwise into strips as shown in picture.

Soak them in water and rinse 2 to 3 times.

Boil 2 cups of water with salt in a pan,add dried taro leaves into the pan.Allow to boil until tender.The leaves need to be boiled before consuming to avoid the itchiness and metallic earthy flavour . When boiled it gets tender and reduce the itchiness.

Meanwhile keep ready with finchopped mushrooms.The leaves are tender enough and moisture to avoid use of water..Prepare a mixture of the fritter in bowl along with taro leaves and rest of the ingredients.There is no need to add water .The taro leaves has boiled enough to bind all the ingredients with out water.

Storing mixture in refrigerator will enhance the binding property of the mixture and allow to make the fritter crispy.

Heat enough oil and drop half spoon of batter into the hot oil one by one.Always make space in pan while dropping batter in pan,so fritters would be fried evenly.


Taro Root Leaves Fritter | Arbi ke Pakore

yield : servings 2

prep time : 45 mins

cook time : 15 mins

total time : 1 hr


things we need to prepare

  • 3 thick giant taro leaves
  • 4 tsp heap full Besan / gram flour
  • 1 large onion
  • 2 hand full mushrooms -slice into small pieces
  • 1 tsp red Chili powder
  • 1/2 tsp turmeric powder
  • 1/4 th tsp baking soda
  • salt
  • 2 tsp (onion,ginger,garlic,clove) paste
  • oil

Instructions

Clean and dry taro leaves.Remove the back side vein of leaves.Now stack the leaves and roll up.Slice the stacked leaves lengthwise into thick strips .

Soak them in enough water and strained.Boil water in a pot along with salt,add  taro leaves into the pot.Cook on medium flame around 10 minutes.Off the gas.

Use any mushrooms,clean and rinse them.You squeeze if enough water int mushrooms.Cut them into small pieces and keep a side.


Now strain the leaves and place in a large bowl.Add chopped onions,mushrooms and rest of the ingredients except oil.Combine all nicely and refrigerator for half an hour.,


Heat enough oil in pan.Take the taro leaves mixture out from the refrigerator and whisk it for 2 to 3 times


Now pour little amount of the mixture into the hot oil,one by one.There should be enough space for the fritters to fry nicely.Fry both the sides over medium flame until crispy and golden brown.Do the same for rest of the mixture.

Your fritters are ready to serve now,pair it with any chutney or desired sauce/mayo along with a cup of tea/coffee.

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