Gujarat Patra Colocasia Leaf Besan Roll Steamed Tempered

Method

1. 1

   Remove central stem from each leaf. Stack largest leaf at the bottom.

2. 2

   Make besan paste: whisk all paste ingredients until smooth.

3. 3

   Spread a generous layer of paste on the top (underside/back) surface of the largest leaf.

4. 4

   Place the next leaf on top face down. Spread paste. Continue with all leaves.

5. 5

   Tightly roll the stacked leaves from the stem end into a firm cylinder. Secure with thread.

6. 6

   Steam for 18 to 20 minutes until firm throughout — the besan must be completely cooked.

7. 7

   Cool completely. Slice into 1.5 to 2 cm rounds.

8. 8

   For tempering: heat oil. Add mustard and sesame seeds — pop.

9. 9

   Add asafoetida and dried red chillies. Add the sliced rounds. Shallow fry 2 minutes per side until golden.

10. 10

    Garnish with coconut and coriander.