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Ingredients:
1 tsp Ajwain
Oil For frying
6 Arbi Leaves
180 gms Besan
Chilli powder to taste
Salt accirding to taste
3 tbsp Tamarind Juice
A pinch of Asafoetida
Fresh Coriander leaves
25 gms Ginger-Garlic Paste
6 gms Black Pepper Powder
3 gms Roasted Cumin Powder
3 gms Coriander Seeds, crushed
Coconut Gratings For gamishing
Method:
Clean, wash and remove the stem from the colocasia leaves and crush the ribs.
Apply salt and tamarind juice and keep aside for minimum one hour.
Meanwhile make besan batter by mixing water, cumin, black pepper and coriander
powder, chopped coriander leaves, ginger-garlic paste, salt and asafoetida. Make
a smooth paste like a bread spread.
Take one marinated colocasia leaf, apply besan batter on one side, keep second
leaf on top of it and apply a little more besan. Now all the three leaves
together. Finish remaining 3 leaves in the same manner.
Tie the rolled leaves lightly and steam for 30-45 minutes. Remove and allow them
to cool down.
Cut the rolls into neat 1 cm thick slices.
Heat oil and fry the roundels till light and crisp, otherwise temper the slices
with mustard seeds tempering. Serve with raita or chutnies.
Tip: Adding half a tsp of sodium bicarbonate in the milk while boiling will not
spoil the milk even if you don't put it in the fridge.
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