Easy

Salt

pinch

Oil for frying

tablespoons

Fresh coriander leave

gram

Turmeric powder

Chilli powder

Asafoetida (Hing)

Tamarind Paste

Tablespoon

Besan / Gram flour

Rice flour

Jaggery

Colocasia leaves

unit

Patrode

Wash and dry the colocasia leaves. Remove the midribs.

In a mixing bowl, combine rice flour, besan, tamarind paste, jaggery, red chili powder, turmeric, asafoetida, and salt. Mix to make a thick, smooth paste.

Place a leaf on a clean surface with the vein side up. Spread a thin layer of the prepared paste over the leaf.

Place another leaf over the first one and repeat the process. You can stack 2-3 leaves together.

Roll the leaves tightly into a cylinder, starting from one end to the other. Repeat this process for all leaves.

Steam the rolled leaves for 20-25 minutes until they are cooked.

Let the steamed rolls cool, then slice them into 1/2-inch thick rounds

Heat some oil in a pan and shallow fry the rounds until they are crisp and golden on both sides.Serve hot as a delicious snack or side dish.

Easy

12 min

Starter

Indian

Servings

8

Nutrition

/ per serving

Directions

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Step #6

25 min.

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