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A delightful North Indian snack or side dish made from colocasia leaves smeared with a tangy and spicy chickpea flour paste, then steamed, sliced, and pan-fried until crisp. A unique blend of textures and flavors.
For 4 servings
Prepare the Colocasia Leaves
Make the Batter
Assemble and Roll the Leaves
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A delightful North Indian snack or side dish made from colocasia leaves smeared with a tangy and spicy chickpea flour paste, then steamed, sliced, and pan-fried until crisp. A unique blend of textures and flavors.
This north_indian recipe takes 60 minutes to prepare and yields 4 servings. At 398.9 calories per serving with 15.79g of protein, it's a moderately challenging recipe perfect for snack or appetizer or side_dish.
Steam the Rolls
Cool and Slice the Rolls
Temper and Fry the Slices
Garnish and Serve
Add 1 teaspoon of carom seeds (ajwain) to the batter and increase the jaggery slightly for a more pronounced sweet and tangy flavor, characteristic of Gujarati cuisine.
For a lighter option, skip the shallow frying. Simply prepare the tempering (tadka) and pour it over the steamed and sliced rolls. Garnish as usual and serve.
Add a thin layer of crumbled paneer or a spiced potato mixture over the besan paste before rolling for a more substantial and flavorful filling.
Colocasia leaves are an excellent source of Vitamin A, Vitamin C, and iron, which are vital for supporting healthy vision, boosting the immune system, and maintaining good blood health.
The use of besan (chickpea flour) as the base for the paste makes this snack rich in protein, which is essential for muscle repair, growth, and overall body function.
Both besan and the colocasia leaves provide a significant amount of dietary fiber. Fiber aids in digestion, promotes a feeling of fullness, and helps in maintaining stable blood sugar levels.
Colocasia leaves contain calcium oxalate crystals, which can cause irritation. To prevent this, it's essential to remove the thick veins and use a souring agent like tamarind pulp or lemon juice in the batter, which helps neutralize the crystals.
It is moderately healthy. The leaves are rich in vitamins and minerals, and besan provides protein and fiber. However, the shallow-frying process adds fat and calories. For a healthier version, consider baking or air-frying the steamed slices.
One serving (about 4-5 pieces) contains approximately 250-300 calories, primarily depending on the amount of oil absorbed during frying.
Yes, this is a great make-ahead snack. You can steam the rolls, cool them, and store them in an airtight container in the refrigerator for up to 4 days. Slice and fry them just before serving to ensure they are hot and crispy.
The most common reason is not allowing the steamed rolls to cool down completely. They must be at room temperature or even slightly chilled before slicing. A sharp knife also helps in getting clean cuts.