You’ve probably eaten taro leaves many times. People eat them both dry and gravy. But have you ever tried taro leaf pakoras? They’re so crispy and delicious that anyone can’t resist eating just one or two? Taro leaf pakoras are also made into a vegetable. They’re coated in gram flour. If you’re craving something crispy and hot with tea, you can try taro leaf pakoras. The recipe is very simple.
Terminal Taro Leaf Pakoras Recipe
Step 1: First, buy taro leaves. If taro is cultivated near you, you can get fresh leaves from there. Wash the leaves thoroughly with water. Take 1 large onion and chop it finely. Take about 3-4 green chilies and 10-12 garlic cloves and coarsely crush them with the chilies. Put the gram flour in a bowl. Add the chopped onion, green chilies, and garlic paste to it. Add some salt and turmeric to the gram flour and water, mixing well. You want to make a thick paste of gram flour that easily sticks to the taro leaves.
Step Two: Remove the stems from the taro leaves completely. Now lightly apply gram flour to the back of the leaf. Place another leaf upside down on top of this flour-coated leaf. Apply gram flour to this as well. Place about 3-4 leaves on top of each other in this manner, applying gram flour. Fold the leaf from one side and coat it with gram flour. Continue applying gram flour to each layer and folding it.
Step Three: You want to make as small folds as possible in the leaves. Now place a wire-lined pan over a pan. Heat water in the pan. Place the gram flour-coated taro leaves on the wire-lined pan and cook them covered. Once the gram flour and leaves are cooked in the steam, remove them and cut them into round pieces.
Step Four: Heat mustard oil in the pan. Add the taro pieces and fry them until golden and crisp. Continue frying all the taro leaf fritters in this manner. Sprinkle chaat masala over them and enjoy them with hot ginger tea during the rainy season. These fritters are very crispy.