When the season of heavy rains arrives, a cool wind blows from the window, and you hold a cup of hot tea, the enjoyment of rain and tea doubles if you serve hot pakoras nearby. Usually, during rainy weather, pakoras are made from potatoes, onions, or cheese, but this time it is worth trying something new and special. Crispy arbi pakoras, rich in flavor and beneficial properties, are so delicious that you will forget about potato and onion pakoras.
When boiled arbi is dipped into a mixture of cumin, granular flour, rice flour, and hot spices and then deep-fried in oil, it becomes very crispy on the outside and soft inside. Its combination with a spicy green sauce made of cilantro and mint or with yogurt is simply exquisite. Below is the simplest instruction for preparing this dish, as well as a secret way to avoid itching in your hands when working with arbi.
The following ingredients are needed for preparation: arbi — 250 grams (boiled and peeled); granular flour — 1/2 cup; rice flour — 2 tablespoons (to ensure a crispy texture); cumin — 1/2 teaspoon (very important for digestion); amchur powder or lemon juice — 1 teaspoon (to eliminate throat irritation); green pepper — 2 pcs (finely chopped); ginger — 1/2 teaspoon (grated); red pepper powder — 1/2 teaspoon; turmeric powder — 1/4 teaspoon; chaat masala — 1/2 teaspoon; hing — a pinch; fresh cilantro — 2 large tablespoons (finely chopped); oil for frying; salt — to taste.
First, boil and slice the arbi. The arbi must be washed and boiled in a multicooker using 1-2 signals (it is important that the arbi does not overcook). After it cools down, peel it and cut it into rounds or slightly flatten it with your palm. Then, prepare the batter: in a bowl, mix the granular flour, rice flour, cumin (rubbed with hands), amchur powder, hing, turmeric, red pepper, green pepper, ginger, cilantro, and salt to taste. Adding a little water, prepare a thick batter suitable for pakoras. After that, dip the pieces of arbi into the thick batter and coat them thoroughly. Heat the oil in a pan. When the oil is well heated, reduce the heat to medium and start dropping the arbi pieces one by one. Fry the pakoras, turning them, until they are golden and crispy on both sides. Then, place them on paper towels. Sprinkle a small amount of chaat masala on top. The ready, spicy, and crispy arbi pakoras are ready. They should be eaten with a spicy green sauce and evening tea.
Irritation or itching may appear on the hands when cleaning or slicing arbi. To avoid this, before starting to clean the arbi, apply 1 teaspoon of mustard oil or lemon juice generously to your hands. Additionally, be sure to add amchur powder or lemon juice to the pakoras themselves to prevent throat irritation while eating.
