Ingredients:
- 10-12 Alu (arbi/taro/colocasia) leaves
- 1 ¼ C besan (chickpea flour)
- 1 t red chilli powder (cayenne pepper)
- ½ t turmeric powder
- ¼ t mild heeng
- tamarind juice (soak a 1″ ball of tamarind in half cup of hot water for half hour; rub and extract the juice)
- 1 T sesame seeds
- 1″ chunk of jaggery, grated or mushed (or sugar)
- 1 t oil
- salt
Method:
- In a bowl mix all the above ingredients with water, the consistency should be like pakoda batter.
- take the alu leaves and roll it with rolling pin to flatten the veins, now spread the batter on one leaf and arrange the another leaf it should be one above the other, spread batter evenly on each leaves.
- Now to make bundle , first fold from the side, and then roll it from one edge to another tightly.
- steam it for 20 mins approx, when done let it cool and then cut it, shallow fry it.
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