10 Arbi (Taro/Colocasia) leaves, washed, trimmed, and dried
2 C Chickpea flour (Besan)
1/4 tsp asafoetida (hing) powder
1/2 tsp turmeric powder
1 tsp red chili powder
1/2 tsp cumin (jeera) powder
2 tsp coriander (dhania) powder
1 tsp garam masala
1-2 green chillies, finely chopped
1/2" ginger, finely chopped
2 Tbsp soaked tamarind (imli) pulp
1 1/2 tsp salt (or to taste)
Tempering
1 tsp mustard (rai) seeds
1 tsp sesame (til) seeds
Mix ingredients 2 through 11 (Besan to imli) with a little bit of water to make a paste (not too runny, and not too thick). Take one leaf, and spread about a Tbsp of the besan batter evenly on it. Put another leaf on top of the batter. Roll the leaves lengthwise (in the direction of the main stem) into a tight spiral. Repeat this procedure with the remaining leaves. Steam these rolls for 10 minutes, either in a pressure cooker with no weight, or in a covered pan of boiling water, making sure that the leaves are not soaking in the water.
Remove the rolls, and cut into 1/2" - 1" thick slices.
To serve:
You can either deep fry the above slices, or for a healthier option, just temper them with the mustard and sesame seeds.
You can store these steamed slices in a plastic bag in the freezer, and fry or temper when you are ready to serve them.
