RCI-SN.003.0100.001
Colacasia Leaf Rolls
right|Name of the Recipe
Prep25 min
Cook15 min
Total40 min
Servings4
Difficultyadvanced
Ingredients
- leaves colacasia5 unit
- gm gram flour150 unit
- gm tamarind pulp100 unit
- gm chilli powder20 unit
- gm turmeric powder05 unit
- gm asafoetida2 unit
- gm roasted cumin seeds2 unit
- 20 unit
- 20 ml
- 1 unit
- 30 ml
- gm mustard seeds05 unit
- gm sesame seeds10 unit
- gm coriander seeds25 unit
- 75 unit
Method
1
Rinse the colacasia leaves thoroughly under running water and gently pat dry with paper towels. Remove the stems and discard any damaged or yellowed portions of the leaves.
2
Heat 20 ml oil in a pan and temper the mustard seeds, sesame seeds, and coriander seeds until fragrant and the seeds begin to pop. Add the roasted cumin seeds and asafoetida, stirring constantly for 30 seconds.
2 minutes
3
Add gram flour to the oil and spice mixture, stirring continuously to avoid lumps. Cook the roasted flour for 2-3 minutes until it turns light brown and releases a nutty aroma.
3 minutes
4
Stir in the tamarind pulp, chilli powder, turmeric powder, sugar, and salt, mixing well to create a uniform, thick paste. Remove from heat and fold in the grated coconut, then allow the filling to cool slightly.
2 minutes
5
Arrange a colacasia leaf on a flat surface with the vein side facing up. Place 2-3 tablespoons of the filling in the center of the leaf and fold the sides inward, then roll tightly from bottom to top to create a compact roll.
6
Repeat the rolling process with the remaining four leaves and filling, ensuring each roll is sealed and compact.
7
Heat 30 ml oil in a large pan or shallow skillet over medium heat. Carefully place the rolls seam-side down in the pan in a single layer, working in batches if necessary to avoid overcrowding.
8
Fry the rolls for 5-6 minutes on the first side until the leaf begins to brown and becomes crispy. Turn each roll gently with a spatula and fry the other side for another 5-6 minutes until evenly browned.
12 minutes
9
Once all rolls are cooked and golden brown, remove them from the pan and place on a paper towel-lined plate to drain excess oil.
10
Serve the colacasia leaf rolls warm, either as is or accompanied by yogurt raita, fresh lemon wedges, or tamarind chutney on the side.