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Recipe

Ingredients

4 large	colocasia leaves
1 cup	besan (gram flour)
1 teaspoon	red chili powder
1 teaspoon	turmeric powder
1 teaspoon	coriander powder
1 teaspoon	amchur (dried mango powder)
1 teaspoon	ajwain (carom seeds)
1 teaspoon	salt
2 tablespoons	mustard oil
1 cup	water
—	oil for frying

Instructions

1. 1 Wash the colocasia leaves thoroughly and pat them dry.
2. 2 In a mixing bowl, combine besan, red chili powder, turmeric powder, coriander powder, amchur, ajwain, and salt.
3. 3 Add water gradually to the dry ingredients to form a smooth, thick batter.
4. 4 Place a colocasia leaf on a flat surface with the veins facing upwards.
5. 5 Spread a thin layer of the batter evenly over the leaf.
6. 6 Place another leaf on top and repeat the process until all leaves are layered with batter.
7. 7 Roll the layered leaves tightly into a cylindrical shape.
8. 8 Steam the roll for about 20 minutes until cooked through.
9. 9 Allow the roll to cool slightly, then cut it into 1/2-inch thick slices.
10. 10 Heat mustard oil in a pan over medium heat.
11. 11 Fry the slices until they are golden brown and crispy on both sides.
12. 12 Serve hot with chutney or as a side dish.