Maadi Phodi (Arum Fritters)

Maadi is the Konkani name for Arum or Colocasia root or Taro root or Arvi or Arbi. Arum leaves or Colocasia leaves are used for making Patra/Patrado/Aluchi wadi.

Ingredients:

Maadi/Arum/Taro Root - 250 gm

Rice - 1 cup

Dry Red Chilies - 10

Asafetida/Hing - 1/2 tsp

Tamarind Paste - 1 tsp

Turmeric/Haldi - 1/4 tsp

Salt

Oil

How to cook Gluten Free Taro Root Pakoda:

Soak rice for 2 - 3 hours.
Roast the red chilies with few drops of oil till they turn crisp. Let chilies cool.
Peel the arum skin and cut it into round thick slices. Apply few drops of oil to your hands to avoid itching. Cook the arum pieces in water till they are half cooked, about 5 minutes. Drain the water.
Grind soaked rice, roasted chilies, turmeric, tamarind, salt and asafetida to a fine paste. Tamarind is added to avoid the itching sensation of arum.
Dip the half cooked arum slices in the fine paste and deep fry in hot oil. Alternately, you can shallow fry in a pan as well.
If you do not have time for this lengthy process, use rice flour instead of soaking rice.

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