Cooking Time: 20-30 minutes
Preparation Time: 15-20 minutes
- Colocassia leaves (arbi ke patte) 12 leaves
- Gram flour (besan) 1 1/2 cup
- Coriander powder 2 teaspoon
- Cumin powder 2 teaspoon
- Red chilli powder 1 teaspoon
- Turmeric powder 1 teaspoon
- Sesame seeds (til) 2 teaspoon
- Soda bicarbonate 1/2 teaspoon
- Salt to taste
- Green chilli paste 2 teaspoon
- Ginger paste 2 teaspoon
- Olive oil 4 tablespoon Garam masala powder 1/4 teaspoon
- Jaggery (gur),grated 3 1/2 tablespoon
- Tamarind 1 lemon sized ball
- Mustard seeds 1 teaspoon
- Asafoetida a pinch
- Scraped coconut 1/4 cup
- Fresh coriander leaves,chopped 2 tablespoon
- Remove the thick stem from the leaves. Wash and gently wipe dry.
- To make the masala take gram flour in a bowl. Mix in coriander powder, roasted cumin powder, red chilli powder and turmeric powder. Add sesame seeds, soda bicarbonate, salt, green chilli paste, ginger paste, two tablespoons olive oil, garam masala powder and jaggery. Mix well.
- Soak the tamarind in a cup of water. Strain the water. Mix in the juice with the besan mixture to form a paste.
- Place a leaf on the worktop, shiny side facing downwards. Apply the masala evenly all over. Place another leaf over it but with its tapering end in the opposite direction of the first one. Apply masala over this. Similarly use up three leaves per roll. Fold the sides of the leaves inwards and then start rolling into a tight roll holding from the sides. Tie it up with a string. Similarly make rolls with the remaining leaves and the remaining masala.
- Steam in a steamer for about fifteen to twenty minutes, or till cooked. Remove and set aside to cool. Cut into one-and-a half-inch thick pieces.
- Heat remaining oil in a kadai (wok). Add mustard seeds. When they begin to crackle, add asafoetida and then put in the pieces. Sauté till golden brown.
- Serve hot, garnished with coconut and coriander leaves