अरुई के पत्ते का पकौड़ी | Arui Pakodi | Rikauch | रिकौच
Автор: Desi Foods
Загружено: 2025-08-26
Просмотров: 154
अरुई के पत्ते का पकौड़ी | Arui Pakodi | Rikauch | रिकौच
Try this traditional and delicious snack made with colocasia (arui/taro) leaves coated in a spiced gram flour batter and deep-fried until golden and crispy. Perfect for evening tea or rainy days, this recipe is a favorite in many Indian households.
6–8 arui (colocasia/taro) leaves
1 cup besan (gram flour)
2 tbsp rice flour (for extra crispiness)
1 tsp red chili powder
½ tsp turmeric powder
1 tsp ajwain (carom seeds)
1 tsp cumin seeds
Salt to taste
Water (as required)
Oil (for deep frying)
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Method:
1. Clean the leaves – Wash arui leaves properly and pat them dry. Remove the thick veins gently.
2. Prepare batter – In a bowl, mix besan, rice flour, chili powder, turmeric, ajwain, cumin, and salt. Add water gradually to make a smooth, thick batter.
3. Dip & coat – Dip each leaf into the batter, making sure it’s coated evenly.
4. Fry – Heat oil in a kadhai. Fry the coated leaves until golden brown and crispy on medium flame.
5. Serve hot – Take them out on tissue paper to remove excess oil. Serve with green chutney or tomato ketchup.
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