Prep Time :
15 - 20 minutes
For The Besan Mixture
- 2 1/2 cups besan (bengal gram flour)
- 1 tsp ginger-green chilli paste
- 1/2 tsp turmeric powder (haldi)
- 1 tsp chilli powder
- 1/2 tsp asafoetida (hing)
- 3/4 cup grated jaggery (gur)
- 3 tsp tamarind (imli) pulp
- 1 tsp oil
- salt to taste
- 10 medium sized colocasia leaves
- 2 tsp oil
- 1 tsp mustard seeds ( rai / sarson)
- 2 tsp sesame seeds (til)
- a pinch of asafoetida (hing)
- 2 tsp freshly grated coconut
- 2 tsp finely chopped coriander (dhania)
- For the besan mixture - Combine all the ingredients in a bowl, add water 9approx 1 cup) and mix thoroughly till the jaggery melts and the mixture becomes smooth. Keep aside.
- Wash the colocasia leaves and dry using a kitchen towel.
- Place the leaves with the vein side facing you on a clean dry surface and remove the veins using a sharp knife.
- Place a leaf with the tip facing towards you, apply little besan mixture and spread it using your fingers to make an even layer.
- Apply little besan mixture on another leaf and place it in on the first leaf with the tip in the opposite direction.
- Continue the procedure (step no. 3 and 4) for 3 more leaves.
- Fold the leaf around 1” from one side.
- Apply the besan mixture on it. Repeat the same with the other side.
- Fold the leaf around 1” from your side.
- Apply the besan paste on it with your fingers.
- Roll it up tightly, while applying besan mixture with each fold. Keep aside.
- Repeat with the remaining 5 leaves and besan mixture to make 1 more roll and steam in a steamer for 20 to 25 minutes or till it becomes firm.
- When cool, cut into 12 mm. (½”) thick slices. Keep aside.
- Heat the oil in a kadhai and add the mustard seeds.
- When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds, while stirring continuously.
- Add the patra pieces, toss gently and sauté on a medium flame for a minute.
- Serve immediately garnished with coconut and coriander.