30 Colocasia leaves (arvi ka patta), centre stems removed
1/2 cup (50 g) 1 3/4 oz Gram flour (besan)
1/2 cup (50 g) 1 3/4 oz Wholewheat flour (atta)
1/2 cup (60 g) 2 oz Rice flour
1/2 cup (50 g) 1 3/4 oz Gram flour (besan)
1/2 cup (50 g) 1 3/4 oz Wholewheat flour (atta)
1/2 cup (60 g) 2 oz Rice flour
For the filling:
6 Dry red / Green chillies (sookhi lal / hari mirch)
1 Ginger (adrak), 1 inch piece
1 pod Garlic (lasan)
1 tsp (2 g) Cumin (jeera) seeds, roasted
1 tsp (2 g) Coriander (dhaniya) seeds, roasted
6 Cloves (laung)
1 Cinnamon (dalchini), 1 inch stick
1/2 tsp (1 g) Turmeric (haldi) powder
2 Bananas, mashed
2 tbsp (8 g) Green coriander (hara dhaniya), chopped
1 cup (200 ml) 7 fl oz Tamarind (imli) water
2 tbsp (40 g) Jaggery (gur)
Salt to taste
6 tbsp (90 ml) 3 fl oz Vegetable oil
1 Ginger (adrak), 1 inch piece
1 pod Garlic (lasan)
1 tsp (2 g) Cumin (jeera) seeds, roasted
1 tsp (2 g) Coriander (dhaniya) seeds, roasted
6 Cloves (laung)
1 Cinnamon (dalchini), 1 inch stick
1/2 tsp (1 g) Turmeric (haldi) powder
2 Bananas, mashed
2 tbsp (8 g) Green coriander (hara dhaniya), chopped
1 cup (200 ml) 7 fl oz Tamarind (imli) water
2 tbsp (40 g) Jaggery (gur)
Salt to taste
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. Heat the oil in a pan; fry the rolls on all sides, then cover the pan with a lid containing some water.
4. Lower heat, stirring occasionally, and cook for 45 minutes to 1 hour. Remove and keep aside to cool.
5. This can be refrigerated for a week or so and eaten when desired.
6. To serve, cut the rolls into slices and shallow fry.
7. Serve with lemon wedges.
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. Heat the oil in a pan; fry the rolls on all sides, then cover the pan with a lid containing some water.
4. Lower heat, stirring occasionally, and cook for 45 minutes to 1 hour. Remove and keep aside to cool.
5. This can be refrigerated for a week or so and eaten when desired.
6. To serve, cut the rolls into slices and shallow fry.
7. Serve with lemon wedges.
serving amount
serves: 6 - 8
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