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Recipe

Ingredients

	4 large	Colocasium Leaf
	1 cup	Gram Flour
	1 teaspoon	Red chili powder
	1 teaspoon	Turmeric powder
	1 teaspoon	Coriander powder
	1 teaspoon	Amchur , dried mango powder
	1 teaspoon	Ajwain
	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.