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| Recipes |
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ARBI-NA-PATRA
(Steamed Colocasia Leaves' Rolls) |
| Description |
Layers of colocasia leaves,
coated with flowered besan / gram flour paste, rolled, steamed cut into roundels and deep
fried.
|
| Ingredients |
Metric |
 |
Colocasia Leaves |
6 nos |
 |
|
Gram Flour |
180 gms |
|
Coriander Seeds |
3 gms |
|
Coriander Leaves |
1/2 bunch |
|
Tamarind Juice |
40 mls |
|
Sugar |
50 gms |
|
Ajwain |
1 gm |
|
Roasted Cumin Powder |
3 gms |
|
Black Pepper Powder |
6 gms |
|
Ginger Paste |
15 gms |
|
Oil |
For frying |
|
Asafoetida |
A pinch |
|
Salt |
To taste |
|
Coconut Gratings |
For gamishing |
| Procedure |
Yield : Servers 6 persons
Serves : 4 persons if served with one dish.
6 Persons if served
with suggested menu.
|
- Clean, wash and remove the stem from the colocasia leaves.
Crush the ribs with a wooden hammer on flat knife. Apply salt and tamarind juice and keep
aside for minimum one hour. (If you don't marinate the leaves with tamarind juice, you
will feel a kind of chocking in your throat after eating the prepared dish)
- Meanwhile make besan/gram flour batter by mixing water,
sugar, cumin, black pepper and coriander powders, chopped coriander leaves, ginger paste,
salt and asafoetida. Make a smooth paste like a bread spread.
- Take one marinated colocasia leaf, apply besan on one
side, keep second leaf on top of it and apply a little more besan. Now all the three
leaves together. Finish remaining 3 leaves in the same manner.
- Tie the rolled leaves lightly.
- Steam rolls for 30-45 minutes. Remove and allow them to
cool down. Cut the rolls into neat 1 cm thick slices.
- Heat oil and fry the roundels till light and crisp,
otherwise temper the slices with mustard seeds tempering.
|
| Tips |
| Steam the rolls and keep under
refriegration (they stay fresh for 2-3 days), cut them and fry on the day of serving. |
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