Kosu Paator Bor
Crispy, savory fritters made from tender colocasia leaves coated in a spiced gram flour batter. This classic Bengali monsoon snack is wonderfully crunchy on the outside and soft inside, perfect with a cup of tea.
For 4 servings
Prepare the Taro Leaves
- Wash the taro leaves thoroughly under cool running water. Pat them completely dry with a clean kitchen towel.
- Place a leaf upside down on a cutting board. Using a sharp knife, carefully slice away the thick central vein. This step is crucial to prevent any throat irritation.
Make the Batter
- In a medium mixing bowl, combine the besan, rice flour, nigella seeds, poppy seeds, ginger paste, green chili paste, turmeric powder, red chili powder, asafoetida, and salt.
- Whisk the dry ingredients together to distribute them evenly.
- Gradually add water while whisking continuously to form a thick, smooth, and lump-free batter. The consistency should be similar to a thick pancake batter, thick enough to coat the back of a spoon.
Heat the Oil
- Pour the mustard oil into a kadai or deep pan and heat it over medium-high heat.
- To check if the oil is ready, drop a tiny amount of batter into it. If it sizzles and rises to the surface immediately without changing color too quickly, the oil is at the perfect temperature.
Coat and Fry the Fritters
- Take one prepared taro leaf and fold it into a small, tight triangle or roll it up.
- Dip the folded leaf into the batter, ensuring it is completely and evenly coated.
- Carefully slide the coated leaf into the hot oil. Fry in batches of 3-4, being careful not to overcrowd the pan.
- Fry for 2-3 minutes on each side, turning occasionally, until the fritters are a deep golden brown and crispy.
- Once cooked, use a slotted spoon to remove the fritters from the oil.
Drain and Serve
- Place the fried fritters on a wire rack or a plate lined with paper towels to drain any excess oil.
- Serve immediately while hot and crispy with kasundi (Bengali mustard sauce), tomato ketchup, or a cup of hot tea.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The most critical step is removing the thick central vein from the taro leaves to prevent an itchy sensation in the throat.
- 2Ensure the batter is thick. A runny batter will not stick to the leaves and will absorb excess oil, making the fritters soggy.
- 3Fry on a consistent medium heat. Frying on high heat will brown the outside too quickly, leaving the inside raw.
- 4Do not overcrowd the pan while frying. This lowers the oil temperature and results in oily, less crispy fritters.
- 5These fritters are best enjoyed fresh and hot, as they lose their crispness upon cooling.
Adapt it for your goals.
Flavor
For added flavor and texture, mix 2 tablespoons of finely chopped onion and 1 teaspoon of minced garlic into the batter.
SpiceSpice
Add 1/2 teaspoon of amchur (dry mango powder) to the batter for a subtle tangy flavor that complements the earthiness of the leaves.
Healthier MethodHealthier Method
For a lower-fat version, you can try cooking these in an air fryer. Spray the coated leaves with a little oil and air fry at 180°C (350°F) for 10-12 minutes, flipping halfway through. Note that the texture will be less crispy than the deep-fried version.
Why this is on our healthy list.
Rich in Dietary Fiber
Taro leaves are a good source of dietary fiber, which supports digestive health, helps regulate blood sugar levels, and contributes to a feeling of fullness.
Source of Vitamins
These leaves contain significant amounts of Vitamin A and Vitamin C, antioxidants that are essential for maintaining healthy vision, boosting the immune system, and promoting skin health.
Provides Plant-Based Protein
The batter is made from besan (gram flour), which is a good source of plant-based protein, necessary for building and repairing tissues in the body.
Frequently asked questions
The itchy sensation is caused by calcium oxalate crystals present in taro leaves. Carefully removing the thick central vein and cooking the leaves thoroughly helps to break down these compounds and prevent irritation.
