How to Cook Appetizing Colocassia leaves fritters

How to Cook Appetizing Colocassia leaves fritters Delicious, fresh and tasty.

Colocassia leaves fritters. Hey friends, Im here with another wonderful yet easy delicacy of India. Hope you like the video Subscribe for more and do give a thumbs up if you like the. Then take leaves one by one and apply the paste all over the leaves by forming a layer of leaves.

Colocasia is a genus of flowering plants in the family Araceae, native to southeastern Asia and the Indian subcontinent.

Some species are widely cultivated and naturalized in other tropical and subtropical regions.

This colocasia leaves curry is spicy, tangy, silky smooth & delicious.

You can have Colocassia leaves fritters using 11 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Colocassia leaves fritters

1. It’s 5 to 6 of Colocassia leaves / arbi leaves.

2. You need 2 cups of Chana dal flour.

3. You need 1 tablespoon of Tamarind pulp.

4. You need 2 teaspoon of Chopped jaggery.

5. You need 1/2 teaspoon of Turmeric powder.

6. You need 1 teaspoon of Red chilli powder.

7. You need 1/2 teaspoon of Ajwain seeds.

8. You need to taste of Salt.

9. Prepare 1 to 2 of Oil for shallow frying.

10. Prepare 2 teaspoon of Sesame seeds.

11. You need 2 of Pinch Asafetida powder.

Tender colocasia leaves in this curry are well cooked along in a spicy coconut masala until they're super soft & 'just melt in your.

Colocasia leaves (arbi ke patte, taro leaves) : Colocasia leaves are a very good source of vitamin A - an important vitamin which helps in vision.

This impressive benefits of taro leaves comes from vitamin.

Colocasia leaves also known as arbi ke patte in hindi are in season now.

Colocassia leaves fritters step by step

1. Wash arbi leaves and remove excess water.

2. Ingredients required.

3. Ingredients required for layering.

4. In a mixing bowl take chana dal flour, tamarind pulp, ajwain,jaggery, salt and all spices.

5. Add little water and prepare a smooth thick paste.

6. Apply this paste evenly on a arbi leaf and cover it with another leaf. Again repeat the process.

7. Now gently fold and prepare its roll by folding it's open ends. Prepare tight roll.

8. Now steam it in steamer for 5 to minutes,just like we do for idli or dhokla.

9. Let them cool for some time and cut steamed rolls in roundels of1 to 2 inches.

10. Heat some oil on pan and add Sesame seeds. Place all roundels on it and shallow fry from both sides till Crisp and done.

11. Serve hot immediately.. enjoy endlessly.

Since colocasia leaves can be very itchy to the palate, tongue and throat, i recommend to use the small variety of leaves.

C. marshallii) * Colocasia bicolor * Colocasia coryli * Colocasia esculenta (syn.

Colocasia species are used as food plants by the larvae of some Lepidoptera species including Palpifer murinus and.

These useful spices can be used to cook so many different meals!

Taro (Colocasia esculenta) is a tropical plant widely known for its nutrition value.