1-2 Taro leaves
1 Full bowl gram flour
1 Spoon Sesame Seeds
1 Tablespoon Jaggery
1 Tablespoon Fenugreek
1 Tablespoon Mustard Seeds
1 Tablespoon Coriander Powder
1 Tablespoon Red Chilli Powder
1 Tablespoon Turmeric Powder
5-6 Curry Leaves
½ Ginger (small pieces)
1 Green Chilli (small Pieces)
3-4 Der Red Chillies(medium sized)
1 Pinch Asafoetida Powder
1 Pinch Fruit Soda
4-5 Coriander Leaves
1 Glass Buttermilk
½ Tablespoon Garam masala
1). Remove the tail (branch) part of the leaves. Also, remove the center branch part of the leave
and divide form middle by the help of knife.
2). Mix jaggery with half bowl of water and make liquid mixture of it.
Put gram flour on a big pot and add, turmeric powder, coriander powder, red chilli powder, also add jaggery water and ½ of buttermilk. Make batter neither thick nor thin. After making batter, add pinch of fruit soda and mix them properly.
Now place one part of leaf facing back side top and spread by on everywhere. Not too much, we have to roll it. Now, close it half and then spread again. Make a roll of it.
Now, place a big bowl on low flame filled with 1 glass of water, and place a small stand in it to keep our plate with rolls should be above the water level.
Now, put a lid on the top of the pan and close it. Leave it as it is for 20 minutes minimum. Then stop boiling it and place it on a cool area for 10-15 minutes. Now, cook oil and after 4-5 minutes add mustard oil, fenugreek, asafoetida, sesame seeds, dry red chillies and then and one roll.
If roll is big than cut it in small pieces to fit 2-3 pieces in oil to fry. Fry for at least 5-10 minutes or it won’t be crispy.
When rolls start turning golden-yellow add curry leaves and green chilli cut in small pieces, small ginger pieces and add garam masala.
After adding garam masala, place lid on top for 2-3 minutes. Remove lid and spread sesame seeds and coriander leaves. Then mix slowly all the things.
Serve what suits you best.
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