Made with love and everyday ingredients, Mala Flavors' recipe brings the kind of fluffiness and taste that feels just like home. With simple tricks and easy steps, it’s a breeze to get it just right.
There’s something magical about the rainy season. The aroma of wet soil, the sound of raindrops, and the craving for monsoon snacks that bring warmth and comfort. Among the many rainy-day favorites, nothing beats the crispy and flavorful goodness of arbi ke pakode, arbi ke patte ka bhajiya, and even the unique August flower pakoda.
These snacks are not just tasty; they are deeply rooted in traditional Indian kitchens, making them perfect for enjoying with a hot cup of chai during drizzles.
Why Arbi is Perfect for Monsoon Snacks
Arbi (taro root) is starchy, mildly nutty, and absorbs flavors beautifully. Whether you’re frying its root or leaves, it turns into a golden, crunchy treat that pairs perfectly with chutneys and masala tea.
Arbi ke Pakode
Course: SnacksCuisine: IndianDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
8–10 fresh arbi leaves
1 cup besan
1 tsp turmeric
1 tsp coriander powder
½ tsp hing (asafoetida)
1 tsp red chili powder
Salt to taste
Water for batter
Oil for frying
Directions
- Wash and pat dry arbi leaves.
- Mix besan, turmeric, coriander powder, hing, chili powder, and salt. Add water to make a smooth batter.
- Coat each leaf in batter and fry until crispy.
- Enjoy with garlic chutney for a spicy kick.
Tips for Perfect Monsoon Snacks:
- Use fresh oil for frying to enhance taste.
- Serve immediately to keep the pakoras crunchy.
- For a healthier twist, try air frying or shallow frying.
