Arbi which is also known as Colocasia in English, these leaves are so big as also known as elephant years in english..you can see..
Today i will tell you how to make mouth watering snax from these arbi leaves..6-8 Arbi leaves
1 cup besan (gram flour or use chickpea flour)
Salt , to taste
2 tsp coriander powder
½ tsp red chili powder
1 tsp garam masala powder
1 tsp amchoor (dry mango powder)-This is very important ingredient as if you forget to add this to remove its acrid taste
2 tbsp vegetable Oil
1 tbsp saunf powder
1 pinch asafoetida
½ tsp mustard seeds
½ tsp cumin seeds
½ tsp ajwain
2 green chillies , chopped
1 tsp ginger-garlic paste
1 tsp turmeric powder
1 tsp chaat masala
1 tbsp fresh coriander leaves , for garnish
Remove the stem and wash the arbi leaves properly, taking care not to break the leaf.
Make a thick paste of besan, salt, garam masala (1/2 tsp), red chili powder, coriander powder (1 tsp) saunf powder and amchoor.
Keeping the leaf facing down, apply a layer of besan paste on the back. Roll the leaf in such that the gram flour paste is inside.
Repeat the same for the rest of arbi leaves.
Steam the rolls in microwave or in a steamer for 15-20 minutes until the besan gets cooked.
After cooling, cut the rolls into bite-sized pieces.
Heat oil in a kadai. Once the oil is hot, add asafoetida, mustard seeds, cumin seeds and ajwain.
When the seeds start to sputter, add green chillies, ginger-garlic paste and the remaining dry spices, except chaat masala.
Sauté for 2-3 minutes and add the cut arbi leaf rolls.
Sauté for 5 minutes and remove from heat.
or you can deep fry the cut arbi leaf rolls and garnish with spluttered sesame seeds coriander and chat masala..
Sprinkle some chaat masala and fresh coriander leaves.
Serve hot as a snack or with rotis or parathas or with chai.. totally your choice..