Wednesday, January 9, 2019
:
2 cups chickpea flour1/2 finely chopped onions1 tbsp chopped green chillies4 tbsp chopped coriander/cilantro1/4 tsp garam masala1 tbsp chopped garlic2-3 tsp lemon juide1 tsp chilli powdersalt to tasteProcedure
Clean the leaves and mix all the ingredient and make a smooth thick paste and keep aside.
Reverse and flatten the taro leaves and remove the center vein lightly.
Take a lump of paste and spread evenly over the leaf, put another leaf on the top and continue the same with three leaves.
Then roll the leaf from the pointed side until the other end and finally close the two ends and steam for 10 minutes.
Once cooled cut them into one cm thick rolls and shallow fry with tsp oil until light golden brown and crispy.
Serve hot
2 cups chickpea flour1/2 finely chopped onions1 tbsp chopped green chillies4 tbsp chopped coriander/cilantro1/4 tsp garam masala1 tbsp chopped garlic2-3 tsp lemon juide1 tsp chilli powdersalt to tasteProcedure
Clean the leaves and mix all the ingredient and make a smooth thick paste and keep aside.
Reverse and flatten the taro leaves and remove the center vein lightly.Take a lump of paste and spread evenly over the leaf, put another leaf on the top and continue the same with three leaves.
Then roll the leaf from the pointed side until the other end and finally close the two ends and steam for 10 minutes.
Once cooled cut them into one cm thick rolls and shallow fry with tsp oil until light golden brown and crispy.
Serve hot