Ingredients
- Arvi kay Pattay (Colocasia) – 6
For Batter
- Basin (Gram flour) – 1.5 cup
- Pissi Laal Mirchain (Red Chilli Powder) – 1 tsp [heaped]
- Namak (Salt) – 1/2 tsp
- Haldi (Turmeric Powder) – 1/4 tsp
For Gravy
- Piyaz (Onion) – 1 medium
- Tamatar (Tomatoes) – 4 medium
- Dahi (Yogurt) – 5 – 6 tbs
- Pissi Laal Mirchain (Red Chilli Powder) – 1 tsp [heaped]
- Namak (Salt) – 1/2 tsp
- Haldi (Turmeric Powder) – 1/4 tsp
- Dhania Powder (Coriander Powder) – 1/2 tsp
- Doodh (Milk) – 1 cup
- Lehsan (Garlic) Paste – 1 tsp
- Oil – 3/4 cup
Method
Step 1: Wash Arvi kay Pattay thoroughly.
Step 2: Cut the stem of the leaves.
Step 3: Mix Basin, Pissi Laal Mirchain, Namak, Haldi and Water to make a paste of medium consistency.
Step 4: Apply the paste on the upper side of the leaves and roll.
Step 5: Cook the rolled leaves on steam for 12 – 15 minutes. [For additional details, please see the video above]
Step 6: Now fry the rolled leaves and cut in bite sized pieces.
Step 7: Golden fry Piyaz in a pan.
Step 8: Now add Haldi, Tamatar, Pissi Laal Mirchain, Namak, Lehsen Paste, Dahi, and cook on low flame until the Tamatar are tender.
Step 9: Add Doodh and cook until the Doodh Boils.
Step 10: Add previously fried leaves and cook for 2 -3 minutes on low flame.