|Stuffed colocasia leaves|
|Colocasia from my garden|
The hard portion in the middle of the leaf has to be removed. I thinned it down with a sharp knife before applying the batter to the inside of the leaf.
8 colocasia leaves
5 tbs chickpea flour/besan
2 tbs rice flour
1 tsp mixed spice powder (I used coriander, cumin, chilli and ginger)
A pinch of turmeric powder
1 heaped tbs masala from any pickle that you have (I used mango)
Salt to taste
Oil to fry
For the (dipping) batter:
2-3 tbs besan
1 tbs rice flour
Pinch of kali jeera
Pinch of salt
Wash the leaves and set aside.
Mix the flours and spices in a bowl. Add the pickle masala and some water to make a thickish batter.
|Ready to be dipped in batter and fried|
Rub the batter all across the inside of the leaf.
Fold as you would fold a packet. Place it on a plate with the end-flap portion facing downwards.
Repeat with the rest of the leaves.
Alternately if you want smaller packets you could remove the middle vein and divide one leaf into two parts.
The batter can be rubbed and the leaf, folded. To make it more secure you could use toothpicks.
Mix all the ingredients for the batter with some water and make a smooth paste.
Heat the oil in a pan.
Dip each colocasia packet in the batter and fry in the oil till golden, turning in between. Place on a plate lined with absorbent paper.Repeat with the rest of the packets.
Transfer to a serving platter and serve hot with any chutney or on its own.
There's plenty of flavour and taste because of the spices. This is best eaten when it is still hot.
You could use your own preferred spice mix. This dish tastes good with these basic spices too!