New Update
| Main ingredents | Colocassia leaves, Gram flour, Rice flour, Coriander seeds, Cumin seeds, Black peppercorns, Carom seeds, White sesame seeds, Jaggery, Tamarind pulp, Potato, Green gram sprouts, Salted boondi, Chaat masala, Green chutney, Date and tamarind chutney, Sweetened yogurt, Nylon sev, Fresh pomegranate pearls |
| Cuisine | Indian |
| Course | Snack |
| Prep time | 45-50 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of cooking | Moderate |
| Others | Vegetarian |
Ingredients
- 4 large colocassia leaves, trimmed and washed
- 2 cups gram flour (besan)
- ½ cup rice flour
- 1 tablespoon coarsely crushed coriander seeds
- 2 teaspoons coarsely crushed cumin seeds
- 1 teaspoon crushed black peppercorns
- 1 teaspoon garam masala powder
- ½ teaspoon carom seeds (ajwain)
- 1 tablespoon white sesame seeds
- ½ teaspoon asafoetida (hing)
- 1 tablespoon ginger- green chilli paste
- 2 tablespoons grated jaggery
- 2 tablespoons tamarind pulp
- ½ teaspoon turmeric powder
- 1½ teaspoons + a pinch of red chilli powder + to sprinkle
- Salt to taste
- Oil for deep frying
- 1 medium potato, boiled peeled and cut into ½ inch pieces
- 2 tablespoons boiled green gram sprouts
- 2 tablespoons chopped onion
- 1 tablespoon chopped tomato
- 2 tablespoons soaked and drained salted boondi
- 1 tablespoon chopped fresh coriander leaves + to sprinkle
- ½ teaspoon chaat masala
- ½ teaspoon roasted cumin powder
- Black salt to taste
- Green chutney to drizzle
- Date and tamarind chutney to drizzle
- Sweetened yogurt to drizzle
- Roasted cumin powder to sprinkle
- Nylon sev to sprinkle
- Fresh pomegranate pearls for garnish
Method
- Take gram flour in a bowl, add rice flour, crushed coriander seeds, crushed cumin seeds, crushed black peppercorns, garam masala powder, carom seeds (crushed between palms), white sesame seeds, asafoetida, ginger-green chilli paste, jaggery, tamarind pulp, turmeric powder, 1½ teaspoons red chilli powder , salt and 1¼ cups water and mix well. Add another ½ cup water and continue to mix to make a smooth paste.
- Place 1 colocassia leaf, shiny side facing downwards on the worktop and apply the prepared paste evenly. Place 1 leaf overlapping the first one on one side and apply the paste evenly. Place 1 more leaf on the other side of the first one and apply the paste evenly. And finally keep the last leaf in the centre, shiny side facing upwards and apply the paste on top.
- Fold the edges and roll tightly to form a large cylinder.
- Cut into medium thick slices. Press the layers downwards in the centre to shape it like a katori.
- Heat sufficient oil in a kadai. Slide in the katoris and deep- fry till golden brown and crisp. Drain on absorbent paper and set aside.
- For stuffing, take potatoes in a bowl. Add sprouts, onion, tomato, boondi, coriander leaves, chaat masala, roasted cumin powder, black salt and a pinch of red chilli powder and mix well.
- Arrange the fried katoris on a serving plate and stuff the prepared potato stuffing.
- Drizzle green chutney, date and tamarind chutney and sweetened yogurt on top.
- Sprinkle roasted cumin powder, red chilli powder and nylon sev on top.
- Sprinkle pomegranate pearls and coriander leaves on top and serve immediately.
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