Preparation time:30 minutes
Serves:about 30 slices
2 cups gram flour/besan
1 bunch coriander leaves
juice of 1/2 lemon
salt to taste
2 teaspoons red chili powder
1 teaspoon tamarind paste
4 tablespoons sesame seeds
1/2 teaspoon chat masala(optional)
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
1/4 cup vegetable oil
1-2 teaspoons sugar
3 green chili finely minced
2 large colocasia leaves(taro leaves) washed and cut into half(I removed the big vein in the center and halved them)
1 tablespoon eno fruit salt(Optional to make it airy)
1.In a bowl take the gram flour and mix all the ingredients except the leaves,oil and lemon juice.Add sufficient water to make a paste(should not be too runny)
2.Take each half of the leaves and evenly smear the gram flour mixture
3.Roll the leaves from one end to the other.
4.Place in a steamer and steam for 12 minutes.
5.Cut the edges off and cut each of the rolls into slices.
6.Heat oil in a pan and pan fry the slices until a golden color is obtained.Drain on to paper towel and sprinkle with lemon juice and serve.
Fruit salt makes the dough airy so add it only if you please
Chat masala gives a nice and tangy taste to it,add if you like it.
You can also use grated jaggery instead of the sugar
If you have small leaves they will have a soft central vein,you don’t need to cut it off, you can smear it on the entire leaf and place a second leaf on top and smear again and roll them both together,this is how it is done traditionally.
Serve with tamarind chutney or cilantro chutney or mint chutney