Also known as ‘patra’, this recipe is my all time favourite.
It can be served as a snack, a starter or even as an accompaniment with the main course.
Choose freshly cut, dark green, big , wide leaves.
Here is the recipe
- 12 colocasia leaves
- 1/2 cup besan
- 2 tablespoons rice flour
- 2 tablespoons thalipeeth bhajani
- 1 tablespoon wheat flour
- 2 teaspoons sesame seeds
- 1/2 cup tamarind pulp (thick)
- 1 cup jaggery
- 1 tablespoon red chilly powder
- 1/4 teaspoon haldi
- salt to taste
- oil for deep frying
- Mix all the above ingredients (except the leaves).
- Add water and make a thick paste.
- Now take the biggest leaf , lay flat and apply the paste liberally on it.
- Then take a slightly smaller leaf , keep it in reverse direction on top of the first leaf (as shown in the drawing) .
- Keep layering the leaves (about 4- 5 leaves).
- Now fold the longer edges of the leaf inwards , towards the centre of the leaf.
- Apply the paste to secure the folds
- Then start rolling these leaves tightly .
- Keep applying the paste between the folds, to secure the rolls.
- Make three more rolls in the same manner.
- Steam these rolls in a steamer for about 25 – 30 minutes till they are cooked.
- When cooled, cut into thin slices.
- Deep fry the slices in hot oil.
- Alternately , for the weight watchers, you could shallow fry the slices in a pan.
- Garnish liberally with chopped coriander and fresh coconut.
- Serve hot