Aluchi Patal Bhaji

Cuisines

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Recipe

Ingredients

8-10	colocasia leaves (Alu leaves)
1 cup	gram flour (besan)
2 tablespoons	tamarind pulp
1 tablespoon	jaggery
1 teaspoon	red chili powder
1 teaspoon	turmeric powder
1 teaspoon	coriander powder
1 teaspoon	cumin seeds
1 teaspoon	mustard seeds
1 pinch	asafoetida (hing)
2 tablespoons	oil
1 cup	water
—	salt to taste

Instructions

1. 1 Wash the colocasia leaves thoroughly and pat them dry.
2. 2 Remove the thick veins from the back of the leaves using a sharp knife.
3. 3 In a bowl, mix gram flour, tamarind pulp, jaggery, red chili powder, turmeric powder, coriander powder, and salt.
4. 4 Add water gradually to form a thick paste.
5. 5 Apply the paste evenly on the back of each colocasia leaf.
6. 6 Roll each leaf tightly and secure with a thread if necessary.
7. 7 Steam the rolled leaves for about 15-20 minutes until cooked.
8. 8 Once cooled, slice the rolls into 1/2 inch thick pieces.
9. 9 Heat oil in a pan and add mustard seeds and cumin seeds.
10. 10 Once they splutter, add a pinch of asafoetida.
11. 11 Add the sliced rolls to the pan and sauté for 5-7 minutes until they turn slightly crispy.
12. 12 Serve hot as a side dish.