A Maharashtrian Chick pea flour rolls with a garnishing of coconut, coriander leaves and mustard.
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| Prep Time | 25 minutes |
| Servings |
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Ingredients
- Taro leaves/ colocasia leaves [chempin leaves] - 4 medium
- Make batter -
- Besan/Gram flour - 1 cup
- Sugar - 1/4 tsp
- Lime juice - ½ lemon
- Chilli powder - 1 tsp
- Coriander powder - ½ tsp
- Turmeric powder - ¼ tsp
- Salt(to taste) -
- Water(for making batter) -
- For seasoning: -
- Oil - 2 tsp
- Mustard - 1 ½
- Sesame seed - ½ tsp
- Hing - ¼ tsp
- Grated coconut and chopped coriander leaves(for garnishing) -
Ingredients
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Instructions
- In a bowl mix well all the 1 to 8 ingredients and make batter.
- Remove the stick stems and nerves from the colocasia leaves / taro leaves[ you can find lot of small nerves and sub nerves in the back side of this leave] and wash the leaves well.Wipe them with kitchen towel and keep aside. You can start this process early a couple of leaves a time, when ever you find time.
- Spread a plastic sheet or a utensil top on kitchen platform. Place a leaf face down[ deveined portion up]. Apply a thin layer of prepared batter on the back side of the colocasia leaf.
- Place another leaf over it and apply batter.
- Fold sides and roll to form a cylindrical roll.
- Stem this roll for 30 minutes.
- The colour of the leaves will slightly change, check the roll by piercing with a pointed knife in the roll. The gram flour batter should not stick to the knife.
- Take out the roll from the steamer. Let it cool for 10 minutes and cut into equal size pieces.
- For seasoningHeat oil in a pan, add 1 1/2 tsp mustard and sesame [white or black and can add hing ] seeds
- after splutter, add this partha pieces and stir slowly for 5 minutes and little fry both sides.
- Garnished with grated coconut [ chopped coriander also can use for garnish].
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