Colocasia Leaves Thool Pakoda

Cooks in: 30 Minutes Serves: 4 People

Colocasia leaves are available in plenty during monsoon season. This season calls for some fried snacks and alu wadi/Pathra is made using these leaves. I made pakodas and they turned out very delicious. Using millet flour for deep fried snacks is helpful in absorbing less oil unlike rice flour. Try this tasty recipe during this monsoon.

Ingredients:

  • 2.5 Cups Chopped Colocasia Leaves
  • 1 Cup Thinly sliced Onion
  • 3/4 Cup Besan/Kadalai Maavu
  • 3/4 Cups Jowar Flour
  • 2 Tbsp roughly Chopped Curry Leaves
  • 1 Tsp each (Chopped Green Chillies, Grated Ginger)
  • 3/4 Tsp Salt
  • 1/2 Tsp each (Chilli Powder, Carom Seeds)
  • 1/4 Tsp each (Asafoetida Powder, Turmeric Powder
  • Approx. 3 Tbsp Water
  • Oil for Deep Frying

Directions:

  1. In a wide bowl add all the ingredients except water. Mix well for 2 minutes so that water releases from onions and leaves. Now add little water at a time and make a tight dough.
  2. Now, heat oil in a pan. On medium flame, pinch and drop small portions of dough. Drop as much as the oil can hold. Do not over crowd. Let it cook. In between flip so that the pakodas gets cooked from all sides.
  3. Once they turn crisp and golden, remove and drain on a kitchen towel. Serve warm.

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