New Update
| Main ingredients | Colocasia leaves, Gram flour, Turmeric powder, Red chilli powder, Cumin powder, Carom seeds, Ginger-green chilli paste, Mustard oil, Cumin seeds, Onion paste, Ginger-garlic paste, Coriander powder, Yogurt, Garam masala powder, Fresh coriander leaves |
| Cuisine | Indian |
| Course | Main course vegetarian |
| Prep time | 25-30 minutes |
| Cook time | 45-50 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Moderate |
| Others | Vegetarian |
Ingredients
- 4 colocasia leaves
- 1 cup gram flour (besan)
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon cumin powder
- Salt to taste
- ½ teaspoon carom seeds (ajwain)
- 2 teaspoons ginger-green chilli paste
- 3 tablespoons mustard oil + for shallow frying
- 1 teaspoon cumin seeds
- 1 cup onion paste
- 1½ tablespoons ginger-garlic paste
- 1 teaspoon coriander powder
- ½ cup whisked yogurt
- ¼ teaspoon garam masala powder
- 2-3 tablespoons chopped fresh coriander leaves
Method
- Trim stems and veins of the colocasia leaves.
- Take gram flour in a bowl, add ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder, ½ teaspoon cumin powder, salt, carom seeds crushed between palms, ginger-green chilli paste and ½ cup water and mix to make a smooth paste.
- Take a colocasia leaf, spread the gram flour mixture evenly. Place another leaf a little over the first one and spread some more gram flour mixture on top. Roll tightly. Make another roll with the remaining leaves.
- Heat sufficient water in the lower part of a steamer. Lightly grease the upper perforated upper part and arrange the rolls in it. Cover and steam for 10 minutes.
- To make the gravy, heat oil in a pan, add cumin seeds and once they start to change colour, add onion paste and salt, mix and sauté till golden brown.
- Add ginger-garlic paste, mix and sauté for 1 minute.
- Add ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder, ½ teaspoon cumin powder and coriander powder, mix well and saute for 1 minute.
- Add yogurt, mix well and cook till oil separates. Add 1½ cups hot water and mix well.
- Once the mixture comes to a boil, lower the heat, cover and cook for 5-6 minutes.
- Remove the colocasia from the steamer and let them cool down. Slice them thickly.
- Heat sufficient mustard oil in a shallow non-stick pan, place the slices in it and shallow-fry on medium heat for 2 minutes. Flip and fry the other side on medium heat for 2 minutes. Drain on absorbent paper and set aside.
- Add these rolls to the gravy. Sprinkle garam masala powder and coriander leaves and mix with light hands.
- Transfer into a serving bowl and serve hot.
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