Colocasia leaf patod
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10 colocasia leaves
1 1/2 cups besan; salt to taste
½ tsp turmeric
4 tsps coriander and cumin (ground)
½ tsp red chilli powder
2 tsps sesame seeds
½ tsp soda bicarbonate
A pinch of asadoetida
8 green chillies (ground)
A small piece of ginger (crushed)
2 tblsp oil for batter
2 tsps garam masla
50 gms jaggery; 30 gms tamarind
1 tsp mustard seeds; oil for frying
2 tblsps coriander leaves (chopped)
2 tblsp coconut (grated)
How to make Colocasia leaf patod
METHOD:
Remove the thick stem from the leaves, wash and set aside.
Mix well all the ingredients from besan to jaggery.
Soak the tamarind in a cup of water and strain. Mix in the juice with the besan mixtureto from a paste.
Spread evenly on the back of each leaf, fold over the two sides, and then roll. From in to 6 rolls, making sure that all the batter is inside the leaf. Place the rolls on a sieves and stem.
After one hour remove the rolls from the fire and cool. Cut into 1 ½” pieces.
Put 3 tablespoons oil in a kadai, heat and throw in the mustard seeds. When they begins to crackle, add a pinch of asafetida and put in all the steamed rolls.
Leave on the fire till they are light brown. Garnish with coriander leaves and coconut.
Serve hot or cold .