Preparation time: 10 min
Cooking time: 25 min
Alavi leaves-12 nos.
Besan -2 cups
Ginger chilli paste - 1 tsp
Asafoetida -1/4 tsp
Jaggery -1/2 cup
Tamarind -2 tsp soaked in water
Salt to taste
Soda- pinch of
Ankur Oil- 1/2 cup
Mustard seeds -1 tsp
Sesame seeds -2 tsp
Chopped coriander -2 tsp
Mix besan, tamarind water, ginger chilli paste, asafoetida, salt and water to make thick paste and add pinch of soda.
Wash Alavi leaves and dry it. Place the leaves with the vein side facing you on a clean dry surface and remove the veins using a sharp knife.
Apply little besan mixture and spread it with your fingers to make an even layer.
Apply little besan mixture on another leaf and place it in on the first one.
Continue same for 3 more leaves.
Roll it up tightly, while applying besan mixture with each fold. Keep aside.
Repeat same with the remaining leaves and besan mixture to make roll and steam in a steamer for 20 minutes.
When cool, cut into thick slices. Keep aside.
Heat Ankur Oil in a kadhai and add the mustard seeds and sesame seeds to crackle. Add cut Patra slices and stir fry for 2 minutes
Garnish with coriander and serve with chutney
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