Arbi (colocasia) leaves- 10 nos.
Mustard oil (for frying)- 250 ml
Besan- 1/2 cup
Rice flour- 1 tbsp
Potato starch- 1 tbsp
Fennel powder- 1/4 tsp
Turmeric powder- 1/4 tsp
Red chili powder- 1/2 tsp
Hing- 1/4 tsp
Roasted ajwain seeds (crushed)- 1/4 tsp
Chaat masala (to sprinkle)- 1/3 tsp
Salt- To taste
Serves: 4 > Prep Time: 30 minutes > Cooking Time: 10 minutes
I. Wash and clean the colocasia leaves thoroughly. Dry them properly on paper towels. Proceed to cut them diagonally.
II. Take a frying pan and pour the mustard oil into it. Heat on a medium-high flame until the oil reaches a smoking point. Turn off the flame to allow the oil to cool down.
III. Take a bowl. Add besan, rice flour, potato starch, fennel powder, turmeric powder, red chili powder, hing, ajwain, salt, and water. Make the batter by mixing all the ingredients properly so that there is no lump.
IV. Heat the tempered mustard oil once again on a medium flame. Once the oil is hot enough, take the arbi leaves one by one and dip them in the batter separately. Drop them into the oil. Keep frying until golden and crisp. Remove the fries using a slotted ladle to drain out the oil. Then place them on paper towels.
V. Sprinkle chaat masala on the crisps and serve hot.
Tip: Serve the taro fries with a chutney or dip of your choice.