Ingredients:

• 400g – besan flour
• 150g – arbi/colocasia/chamakura leaves, chopped roughly
• Salt
• Oil to deep fry
• 10 curry leaves, chopped (optional)
• 1 tbsp – chopped, Coriander leaves
• 1 tbsp – Rice flour
• 3 green chillies, cut into small pieces
• 1 medium – onion, cut into thin slices
• 1/2 tsp – chopped, Ginger
• 2 pods – chopped, Garlic

Method:

1. Mix all the ingredients, except oil, to form a tight paste.
2. Pour a tablespoon of hot oil and again mix thoroughly.
3. Drop small portions of besan dough into oil and deep fry on medium heat to a nice golden colour.
4. Transfer on to a paper napkin to absorb excess oil, if any.
5. Serve this pakoda as a teatime snack with tomato sauce/any chutney.

Recipe courtesy of Uma Devi Ramachandra