Colocasia Leaves Pakoras Recipe by Yellow Mustard

Discover the unique and delightful taste of Colocasia leaves transformed into delicious pakoras with this traditional recipe.

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Ingredients:

• Colocasia Leaves (Kachu/Arbi ke Patte) – 26 or as needed
• Besan (Gram Flour)
• Rice Flour
• Amchur (Dry Mango) Powder
• Turmeric Powder
• Ajwain (Carom Seeds)
• Coriander Seeds
• Cumin Seeds
• Black Pepper
• Dry Red Chilies – 10 pieces
• Ginger
• Garlic – 1 whole pod
• Salt – as per taste

Masala Preparation:

1. Create the Spice Paste: Grind 2 tablespoons coriander seeds, 1 tablespoon cumin seeds, ½ tablespoon black pepper, a whole garlic pod, 10 pieces of red chili, and a piece of ginger to make a fine paste.

Stuffing Preparation:

1. Chop the Leaves: Finely chop half of the Colocasia leaves. If you’re using 20 leaves, chop 10 of them.
2. Mix for Stuffing: Combine the chopped leaves, 10 big tablespoons of besan, 2 big tablespoons of rice flour, ½ tablespoon ajwain, ½ tablespoon turmeric, 1 tablespoon amchur powder, ¾ of the prepared masala, salt to taste, and water to create a thick mixture.

Roll Preparation:

1. Make Besan Paste: Use the remaining masala paste and mix with 4 tablespoons besan, a pinch of ajwain, some salt, ⅓ tablespoon amchur, ⅓ tablespoon turmeric, ⅔ tablespoon rice flour, and enough water to make a smooth paste.

Assembling the Rolls:

1. Prepare the Leaves: Lay a Colocasia leaf upside down and spread a thin layer of the besan paste over it.
2. Layer and Stuff: Place another leaf in the opposite direction on top of the first one, apply besan paste again,

and then add some of the stuffing mixture on one side. 3. Roll and Steam: Carefully roll the leaves to encase the stuffing. Steam these rolls in a kadhai or cauldron. Set up a stand inside the kadhai, add water, and steam the rolls on medium flame for 20-25 minutes. Allow them to cool after steaming.

3 Ways to Enjoy Pakoda: These pakoras can be savored in different ways, either steamed or fried.

Preparation for Fried Pakoda (2 Methods):

1. Besan Pakoda:
   • Make Besan Paste: Combine 3 tablespoons besan, 1 small tablespoon each of turmeric and red chili powder, 1 small tablespoon ajwain, 1 tablespoon rice flour, and salt to taste with water to form a smooth batter.
   • Deep Frying: Heat mustard oil in a frying pan. Dip the steamed rolls (Rikwach) in the besan batter and deep fry until golden and crispy.
2. Jeera Fry:
   • Tempering: Heat oil in a pan, add cumin seeds (jeera), and optionally, red chili pickle for added flavor.
   • Fry the Rikwach: Fry the steamed Rikwach in this tempering until they are well coated and crispy.

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