Ingredients

• 400g - besan flour
• 150g - arbi/colocasia/chamakura leaves, chopped roughly
• Salt
• Oil to deep fry
• 10 curry leaves, chopped (optional)
• 1 tbsp - chopped, coriander leaves
• 1 tbsp - rice flour
• 3 green chillies, cut into small pieces
• 1 medium - onion, cut into thin slices
• 1/2 tsp - chopped, ginger
• 2 pods - chopped, garlic

How to Make Crisp arbi leaves pakoda

• Mix all the ingredients, except oil, to form a tight paste.
• Pour a tablespoon of hot oil and again mix thoroughly.
• Drop small portions of besan dough into oil and deep fry on medium heat to a nice golden colour.
• Transfer on to a paper napkin to absorb excess oil, if any.
• Serve this pakoda as a teatime snack with tomato sauce/any chutney.