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Preparation Time : 15
Cook Time : 15
Total Time : 30
12 leaves medium sizes arbi
2 tbsp oil
1 tsp mustard seeds
1 pinch asafoetida
2 tsp sesame seeds
For The Besan Mixture: 1 cup bengal gram flour
1 tsp green chilli paste
1/2 tsp turmeric powder
1 tsp chilli powder
3/4 cup grated jaggery/ sugar
3 tbsp tamarind water
salt 1 tsp or to taste
For Garnishing: 2 tbsp finely chopped coriander leaves
Combine all the ingredients in a bowl, add approx. 1 cup of water and mix very well using a whisk till the jaggery melts and becomes smooth. Keep aside.
Clean the colocassia leaf on both the sides using a wet muslin cloth
Place a colocassia leaf on a clean flat surface with the light green side facing upwards and the tip facing towards you.
Spread a little besan mixture evenly on the colocassia leaf.
Place another colocassia leaf over it with the light green side again facing upwards and tip in the opposite direction. Again spread a little beasn mixture evenly over the colocassia leaf.
Repeat the step for 2 more leaves.Fold the leaves around 2” from both sides.
Roll it up tightly from one end to other end while applying a little besan mixture in each fold. Finally secure the other end using a little besan mixture and keep aside.
Place all the rolls in a steamer and cook for 20 to 25 minutes or till they becomes firm. Keep aside to cool completely for approx. 10 minutes.
When cool, cut each roll into thick slices. Heat the oil in a deep non-stick pan and add the mustard seeds.
When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds.Add the patra pieces, toss gently and cook on a medium flame for a minute.
Serve with Tamarind chutney or hot mint chutney.
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