Taro-Leaf Rolls

Name: Taro-Leaf Rolls
Yield: Serves a crowd.
Cuisine: India
Ingredients: ¼ cup whole wheat flour; 1 medium-size very ripe banana (best if too mushy to eat); ½ teaspoon cumin seeds; 12 large untorn taro or chard leaves (15 inches long from base to tip, not including the stem), or more smaller leaves; 3 cloves garlic; ¼ cup rice flour; ½ teaspoon ground turmeric; About 4 dried red chiles, depending on heat; About 4 green chiles, depending on heat; 1 egg-size piece compressed tamarind or 1 cup Thai prepared tamarind pulp; 1 tablespoon vegetable oil; Salt to taste; 2 to 3 tablespoons jaggery or brown sugar; 1 (1-inch-long) piece peeled fresh ginger; About 1 cup vegetable oil for shallow-frying; 1 ½ cups chickpea flour (besan); Lime wedges

Patrel

Preparation info

Difficulty
Easy

Appears in

My Bombay Kitchen

By Niloufer Ichaporia King

Published 2007

About

If there were a top five of favorite Parsi snack foods, patrel would be on everyone’s list. It’s one of those dishes with Hindu Gujarati origins now completely absorbed into our cuisine and transformed by it. Patrel is definitely exotic and requires some effort, but it is worth all the time you put into it because there is no other taste quite like it. This recipe, which produces patrel of the highest order, was adapted from the one in the 1975 edition of the Time and T

Ingredients

Asia
India
Starter
Spicy
Vegetarian

Ingredients

Method