Taro root leaves and gram flour come together for this magical dish, known as Paitud in our regional Pahadi language. It is also known as Patra or Taro leaves rolls. It tastes crunchy from the outside and soft on the inside.
Ingredients
10-12 big leaves of Taro root
Gram flour- 1/2 cup
Salt, chilli, coriander powder, turmeric powder- 1/2 tsp each
Wate- 1/4 cup to make the flour paste.
For Tempering
Mustard Oil- 4 tbsp
Chilli whole- 5
Cumin seeds- 1.2 tsp
Mustard seeds- 1/2 tsp
Method
Wash the leaves thoroughly and make sure no water is on them.
Take flour and spices in a bowl and make a paste which can be spread easily but not runny.
Flat the ends of the leaves which have a little stem on them. Pile the leaves not exactly on each other only half way.
Now, fold it in a horizontal way and like this make another batch too.
At the end they will look shape like a layered leaves rectangle.
Take some oil from the big deep wok and add the folded leaves to it. Cover and let it cook for 10 minutes on each side.
The outer cover will be brown and crispy.
Now cut them into pieces of your desired size.Lots of leafy layers will be visible in the cut.
Heat the pan again and add two tsp oil, big red chillis, curry leaves, and mustard seeds. Let everything splutter.
Add the pieces and on medium to high flame cook them again, for 5 minutes and let the ends also get a little crispier.
Serve as a snack or side dish!
Enjoy!
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