Soak tamarind in water for 10 min
Take chickpea flour in a bowl . Add salt, carrom seeds.
Add turmeric and chilli powder
Add cumin and coriander powder.
Add half of the sesame seeds. Add tamarind pulp to this and mix well. Note: crushing the tamarind sosked in water nicely will give you a nice tamarind pulp . You can use ready made extract too.
Prep your leaves so they can be easily be rolled cut out thick stems off the leaf
Take a big leave and apply the chickpea paste with a spoon
Then arrange another leaf on it
Continue the process of layering till all the leaves are exhaused.
Then roll them into a nice tight log. This is the messy part of this dish you bound to use ur hands . Lick them off once ur done 😜
Keep in a vessel which you can use to steam
Steam it in a steamer for 15-20 min . This will set the checkpeas paste and make a nice firm log
Once the log is cooled cut them in rounds . See the nice cross section. At this stage if ur health conscious you can eat it right away . But i am not so going to next step.
Heat oil and add mustard
Add sesame seeds
Then add all the peices and shallow fry thrm till crisp
See the change in color . You can also deep fry them in stead of shallow fry .
Serve with a wedge of lime.
- 10.0 Aaloo (colocasia) leaves
- 1.0c Besan (Chickpeas)flour
- 1.0tsp Chilli powder
- 1.0tsp Carrom seeds
- 2.0tsp Sesame seed
- 1.0tsp Cummin powder
- 1.0tsp Coriander powder
- 1.0tsp Turmeric powder
- 1.0tsp Mustard seeds
- 1.0Tbsp Oil
- 1.0in Ball of tamarind