• • Prep Time
  • 20 Minutes
• • Cook Time
  • 40 Minutes
• • Serving
  • 4
  • 4

Instructions

1. Wash, clean and wipe the colocasia leaves and remove the stems.
2. In a bowl mix gram flour, garlic paste, red chilli powder, mango powder and salt.
3. Mix it well and add enough water to make a thick paste.
4. Keep aside 1 table spoon of this paste for frying and rest is for spreading on leaves.
5. Select the big leaf out of them all and lay it on a flat surface facing waxy surface down.
6. Start spreading the layer of flour paste all over the leaf.
7. Now put another leaf on top of it and again spread the paste.
8. Repeat the same procedure for all remaining leaves.
9. Wrap the leaves to make a roll.
10. In a steamer, allow leaf roll to cook for 10 minutes.
11. Let it cool for some time and cut it into small pieces.
12. Now mix little water in the remaining paste and make it little dilute.
13. Now heat the oil in frying pan and then dip each piece in batter and deep fry them on both sides till they become crispy brown.

For Gravy

• 1. Grind together, mustard seed, red chilli, coriander seeds, turmeric powder, and garlic and make a smooth paste.
• 2. Heat oil in pan and add fenugreek seed and then add ground spices and fry till oil separates from it.
• 3. Pour 2 cups of water and allow the gravy to boil.
• 4. Gently add rickwach , boil for a second, then remove and garnish with and chopped coriander leaves serve hot with plain rice.

TIP

• Wrap the rolls with aluminium foil and keep into the wok with 1 ½ cup of water and allow boiling for 6 to 7 minutes.

• Recipe Type : Bihar, Regional, Vegetarian