4 medium sized Taro Roots / Kesuvina Gadde / Beenu Kesavu
1/2 medium sized Onion
Small piece of Butter
1/2 tsp Red Chilly flakes
1/4 tsp Chilly powder
7-8 Curry leaves
3-4 Coriander leaves
2-3 tsp All Purpose Flour / Maida Hudi
Pinch of baking powder
Salt to taste
Peel the taro roots, wash them and grate them as shown in the picture below. Grate the onion and squeeze it properly to remove the water content. Chop coriander leaves, curry leaves into small pieces as shown in the picture below.
Mix all purpose flour and baking powder in a bowl and keep it aside.
Put grated taro roots, squeezed onion, butter in a vessel and mix them well. Add red chilly flakes, red chilly powder, chopped coriander leaves, curry leaves, salt, all purpose flour and mix them well.
Keep oil in a thick bottomed vessel and heat it. Take little amount of prepared batter, make thin vada shape and put it into oil. Fry both the sides of taro root pakoda until it turns golden in color. Serve hot along with tomato ketchup. This recipe is from vahrehvah. Thanks Sanjay for this recipe.