How to make Vrat Ki Pakori Recipe - Pakoris out of Colocassia

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Colocassia, Water chestnut flour (shingare ka atta) ( सिंघारे का आटा )

Cuisine : Uttar Pradesh

Course : Main Course_Veg

Vrat Ki Pakori

The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

For more recipes related to Vrat Ki Pakori checkout Khatti Arbi , Dabi Arbi Ka Salan , Aaluchi Patal Bhaji , Punjabi Fried Arbi . You can also find more Main Course_Veg recipes like Batata Matki Ussal, Jain Punjabi Chole, Indonesian Pineapple Curry, Thai Paneer Green Curry. Or try out these recipes from Uttar Pradesh Cuisine like Chickoo Shahi Tukda, Sugar Free Mathura Ka Pedha, Bathue Ka Raita, Chutneywale Aloo.

Vrat Ki Pakori Recipe Card

Vrat Ki Pakori

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients for Vrat Ki Pakori

  • Colocassia 1/2 kilogram

  • Water chestnut flour (shingare ka atta) 1 cup

  • Kootoo ka atta 1 kilogram

  • Salt to taste

  • Water 1 cup

  • Oil to deep fry


Step 1

Boil the arbis, peel and mash them. Add both the attas and salt and mix. Add water gradually, till the mixture resembles a sticky dough. Heat oil in a kadai and taking the dough little by little in your hands drop into the hot oil.

Step 2

Fry till golden brown, drain onto an absorbent paper so that the excess oil is absorbed. Serve hot with green chutney.

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