Himachal Patrode Colocasia Leaf Steamed Besan Roll Pahadi

Method

1. 1

   Remove the coarse central stem from each leaf.

2. 2

   Stack the leaves largest at the bottom.

3. 3

   Make the besan paste: whisk besan, yogurt, tamarind paste, jaggery, turmeric, red chilli powder, coriander powder, cumin, asafoetida and salt until smooth.

4. 4

   Spread a thick even layer of besan paste over the top (underside) of the largest leaf.

5. 5

   Place the next smaller leaf on top. Spread paste.

6. 6

   Continue layering all leaves with paste between each.

7. 7

   Tightly roll the stacked leaves into a firm log from the stem end. Secure with kitchen twine.

8. 8

   Steam on medium for 20 to 25 minutes until firm throughout.

9. 9

   Cool completely before slicing into 2 cm rounds.

10. 10

    For the tempering: heat oil, add mustard seeds, sesame seeds and red chillies. Pour over sliced rounds.