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A snack made with Arbi/Colacasia leaves
Recipe By : Niru Gupta
Type: Snacks Serving: 12-15 pieces


  • Arbi pattas (Colacasia leaves) 8
  • Besan (Chick pea flour) 1 cup (120g)
  • Dhania (Coriander seeds), roasted and powdered 1 tsp
  • Jeera (Cumin), roasted and powdered 2 tsp
  • Chilli powder 1 tsp
  • Ginger paste 1 tsp
  • Garlic paste 1 tsp
  • Heeng (Asafoetida)powder 1/8 tsp
  • Salt 2 tsp or to taste
  • Tamarind pulp, made from 40 g tamarind
  • Gur (Jaggery) 50 g
  • Oil to deep fry


  • Mix the gur and tamarind pulp, heating a little to dissolve the gur.
  • Place the leaves face down on the table and slice off the thick portion of the stalks with a sharp knife.

  • Mix the besan, dhania, jeera, chilli powder, ginger paste, garlic paste, heeng and salt. Add to this the gur and tamarind mixture and enough water to make a paste which can be spread easily.

  • Take a leaf, keeping face down, and apply the besan mixture in a thin layer, leaving a narrow margin all around.

  • Place another leaf over this and repeat the besan application. Do the same with two more leaves (four in all). Tuck in the edges along the length and roll into a swiss roll like roll.

  • Make one more roll with the other four leaves.

  • Steam the rolls, keeping the edge down, for 15 minutes in a pressure cooker.

  • When cool, slice into - thick slices and deep fry before serving.

  • Currently 2/5 Stars.
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Current Rating 2/5 (1 votes)
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