Ingredients
- 30 Colocasia leaves (arvi ka patta or taro leaves), centre stems removed
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1/2 cup (50 g) 1 3/4 oz Gram flour (besan)
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1/2 cup (50 g) 1 3/4 oz Wholewheat flour (atta)
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1/2 cup (60 g) 2 oz Rice flour
for the filling:
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6 Dry red / Green chillies (sookhi lal / hari mirch)
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1 Ginger (adrak), 1 inch piece
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1 pod Garlic (lasan)
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1 tsp (2 g) Cumin (jeera) seeds, roasted
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1 tsp (2 g) Coriander (dhaniya) seeds, roasted
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6 Cloves (laung)
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1 Cinnamon (dalchini), 1 inch stick
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1/2 tsp (1 g) Turmeric (haldi) powder
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2 tbsp (8 g) Green coriander (hara dhaniya), chopped
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1 cup (200 ml) 7 fl oz Tamarind (imli) water
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2 tbsp (40 g) Jaggery (gur)
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Salt to taste
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6 tbsp (90 ml) 3 fl oz Vegetable oil
Method
1. For the filling, grind all the ingredients together to make a thick
paste, adding a little water if required.
2. Place an inverted colocasia leaf flat, spread the paste thinly over
it, place another leaf on top and apply the paste again. Continue this
process for 4 - 5 leaves if they are large or 8 - 10 leaves if they are
small. Tuck in the sides and roll tightly, secure with a string.
Similarly, make more such rolls.
3. Steam rolls for 30 minutes or so. Remove and keep aside to cool.
4. This can be refrigerated for a week or so and eaten when desired.
5. To serve, cut the rolls into slices and shallow fry. Alternative to shallow fry is to give tadka. below is receipe of tadka
6. Serve with lemon wedges.
Tadka: heat 2 tbsp of oil in pan,put some mustard seeds in it now spread this oil over rolls.
