Colocasia leaves spread with spiced besan paste, rolled tightly and steamed then sliced — the popular Pahadi preparation found across Himachal Pradesh.
Ingredients
8 to 10 large fresh colocasia leaves (arbi ke patte — handle carefully as raw colocasia causes itching; oxalic acid crystals are destroyed by cooking)
1 cup besan (gram flour)
1/2 cup yogurt
2 tbsp tamarind paste
2 tbsp jaggery — grated
1/2 tsp turmeric
1 tsp red chilli powder
1 tsp coriander powder
1/2 tsp cumin powder
1/4 tsp asafoetida
Salt to taste
For tempering: 2 tbsp oil, 1 tsp mustard seeds, 1 tbsp sesame seeds, 2 dried red chillies
Method
Remove the coarse central stem from each leaf.
Stack the leaves largest at the bottom.
Make the besan paste: whisk besan, yogurt, tamarind paste, jaggery, turmeric, red chilli powder, coriander powder, cumin, asafoetida and salt until smooth.
Spread a thick even layer of besan paste over the top (underside) of the largest leaf.
Place the next smaller leaf on top. Spread paste.
Continue layering all leaves with paste between each.
Tightly roll the stacked leaves into a firm log from the stem end. Secure with kitchen twine.
Steam on medium for 20 to 25 minutes until firm throughout.
Cool completely before slicing into 2 cm rounds.
For the tempering: heat oil, add mustard seeds, sesame seeds and red chillies. Pour over sliced rounds.