An interesting snack - the layered colocasia leaves encloses a savoury filling.
- Remove the stalks and thick veins from the leaves. Wash and gently wipe them dry with a soft cloth. Keep them aside.
For the Leaves
- Jaggery-Tamarind Pulp: In a pan, soak 1/2 cup (heaped) tamarind in water, for 15 minutes. Squeeze. Sieve the pulp. Add 1/3 cup jaggery. Stir well till it melts.
- Add rest of the ingredients, to make a thick, smooth paste. Use as required.
For the Paste
- On a flat surface, place a big leaf with the rough side up. Spread a thin layer of the paste on the whole leaf.
- Take a smaller leaf . Place it in the opposite direction on top of the first leaf. Spread the paste over it thinly. Repeat this method with 2 or 3 more leaves to make layers.
- Fold in a little of both the sides, of the leaves. Apply the paste. Then fold 2" from the bottom side of the leaves. Apply the paste again. This will give the layer of leaves a rectangular shape.
- From the stalk end of the rectangle, make a tight roll. Apply the paste at the end and sides of the roll. Repeat with the remaining set of leaves to make 4 rolls.
- Place the rolls on a well-oiled plate, of a steam cooker. Steam for 20-25 minutes. Care should be taken that the water does not touch the leaf rolls.
- Remove the plate from the cooker and let the rolls cool. When thoroughly cool, cut them into 1/4" slices. Keep aside.
- On a low flame, heat oil in a pan. Add mustard seeds.
- As they crackle, add the cumin, sesame seeds and asafoetida. Lower the flame. Add the colocasia slices. Toss them and mix well. Garnish and serve hot.
For the Tempering
- The colocasia rolls should not be rolled loose or too thick. The tempering can be poured over the slices, arranged in a serving plate.
Instead of a steam cooker use a pressure cooker. Pressure-cook without the whistle for 20-25 minutes.
Place leaves with the rough side up while applying paste.