Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, rikwach/colcasia leaves pakora. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Rikwach is a an innovative dish which makes an excellent use of Colocasia leaf as a base in a Pakora like snack. Colocasia leaves are heart shaped leaves and can easily be found at vegetable market. Rikwach (colcasia Leaf Pakora) Rikwatch is a snack quite popular in Bihar and Uttarpradesh.
Rikwach/colcasia leaves pakora is one of the most favored of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Rikwach/colcasia leaves pakora is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have rikwach/colcasia leaves pakora using 9 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Rikwach/colcasia leaves pakora:
- Get 3 Arbi leaves/colcasia leaves
- Prepare 1/2 cup Soaked chana daal
- Take 1/2 Onion
- Prepare 4-5 Green chillies
- Make ready 7-8 Khada laal mirch/ whole red chilli
- Prepare 1 cup Rice1cup
- Prepare 2 tsp Aamchur powder
- Make ready 1 tsp Turmeric powder
- Get to taste Salt
They are crispy and delicious and a perfect snack with a cup of tea. Colocasia leaves are a good source of vitamins C and E, potassium, magnesium, and folate. Maharashtrians and Kannadas will definitely list pathrode or patrade. And they're basically the same thing: a paste of delicious besan or rice and spices is slathered over colocasia leaves, which are then rolled, steamed and then fried.
Steps to make Rikwach/colcasia leaves pakora:
- Cut stem of arbi leave
- Make a paste of daalwith onion and green chillies.
- Make a paste of rice and red chilli keep aside
- Spread arvi leave smooth surface facing down.to form a plate shape then spread chana paste
- Repeat 3-4layers same like above then roll with tight hand
- Then place roll on the steamer
- Cook for ten minute or till done.
- Remove from steamer
- Cut into slices
- Add aamchoor powder, turmeric powder, salt to rice and chilli paste
- Coat the slice to above mixture.
- Shallow fry in oil.
- Serve with chapati
Colocasia spp., commonly called taro or elephant ears, never fails to attract attention. The arrow-shaped, sometimes rounded, leaves are large and mostly green, sometimes with prominent veins. All plant parts may cause stomach upset if eaten raw, and the sap may irritate skin. By Kimberly Caines Colocasia, commonly known as elephant ear or taro, is a plant species that belongs to the Araceae family. These perennial plants grow green, burgundy or purplish foliage and.
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