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Preparation Time : 30
Cook Time : 10
Total Time : 40
15 to 20 medium sized colocasia leaves (arbi ke patte)
2 cups besan
1 tsp red chilli powder
1 tsp ginger green chilli paste
1 tsp coriander powder
1/2 tsp turmeric powder
1 tsp roasted cumin seeds powder
3 tbsp jaggery (adjust as per the sweetness desired)
1 tbsp tamarind (soaked in water)
2 tsp sesame seeds
1 tsp mustard seeds
1 tsp cumin seeds
1 to 2 cups Oil for tempering
1 glass water(as required)
1 tbsp freshly chopped coriander leaves
Properly clean the colocasia leaves.
Remove the central vein and stalks.
In a bowl add the besan and all the dry spices.
Add soaked tamarind pulp and jaggery pieces.
Mix well .
Add water to adjust the consistency.
We don't need too thick or too thin batter.
Adjust sweetness /sourness as per your requirement.
Take one leaf and spread the batter on it
Keep arranging leaf and the batter one after the other for about 10 leaves.
Roll the edges.
Roll the leaves tightly.
Repeat with the other leaves.
In a steamer bring water to boil.
Place the rolls on a greased plate.
Place the plate in the steamer.
Cover and steam for about 15 to 20 minutes.
After 15 to 20 minutes check them with the knife , if done switch off the gas and remove them on a seperate plate to cool down.
Once cool cut them into slices.
In a pan heat oil , add the sesame seeds ,mustard seeds and cumin seeds .
Saute for a minute and add the sliced rolls.
Saute for a while till it turns little golden. Garnish with finely chopped corainder leaves.
A traditional recipe from gujurat as well as Maharashtra is ready.
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