A thick gram flour and tamarind batter spread on arbi leaves, rolled, steamed and cut into small rounds to make an appetizing snack. Tempered with sesame seeds and coconut.
5 leaves colacasia leaves
150 gm gram flour
100 gm tamarind pulp
20 gm chilli powder
5 gm turmeric powder
2 gm asafoetida
2 gm roasted cumin seeds
20 gm sugar
20 ml oil
Salt to taste
30 ml oil
5 gm mustard seeds
10 gm sesame seeds
25 gm coriander seeds
75 gm coconut
For the preparation:
Chop the coriander leaves.
Grate the coconut.
Cut off the thick veins and wash the colacasia leaves.
Mix the listed ingredients and make a thick batter.
Place a colacasia leaf on the table and spread a thin layer of the batter on top, place another leaf on top, repeat applying the batter. Fold in the sides of the leaf, then roll lengthwise into a tight roll.
Steam the rolls for 30 minutes.
Remove and cut them into 1 cm thick slices.
Arrange the slices on a platter.
Heat the oil and add the mustard seeds, when they crackle add sesame, coriander leaves, and coconut.
Pour this tempering on the sliced patra. Serve warm.
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