Taro Leaves Pockets ( Potlalu) - Two versions
Contributed by Pratima Kopakka
1 cup sesame seeds,
1 table spoon coriander seeds,
I spoon Garam masala.
1 spoon dry coconut flakes,
red chilli powder, salt, some tamarind.
Roast the seeds and grind them along with coconut flakes and all the other ingredients together.
Take a cup of finely chopped onions, fry it in a little oil , add 2 teaspoons of besan and the blended paste to it. Cook it all together for two minutes.
Take toro leaves, wash and dry them. Cut them into medium sized pouch , put some of the cooked mixture in it and tie it with thread so that it is like a pocket and deep fry it in oil.
Serve it with hot rice.
Version 2
1/4 cup channa dal,
1/4 cup chick peas .
a small piece of ginger,
2 green chili,
1/2 teaspoon cumin seeds,
pinch of hing,
1 teaspoon coriander seeds,
1 tablespoon yogurt or I lime juice.
Soak the dal and chick peas in water for a couple of hours. . Blend the rest of the ingredients together coarsely.
Take colocasia leaves wash and dry them. Take one leaf, spread the paste on it and put another leaf on it and spread the paste on it. About 6 leaves one over the other with the paste , roll it and tie it with thread. Steam it and then cut them into pieces and fry them in little oil. Take some oil in a pan and make a seasoning of mustard seeds and add the fried pieces and some fresh grated coconut to it and serve it warm with rice.
Patra
For The Besan Mixture
2 1/2 cups besan (bengal gram flour)
1 tsp ginger-green chilli paste
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1/2 tsp asafoetida (hing)
3/4 cup grated jaggery (gur)
3 tbsp tamarind (imli) pulp
1 tsp oil
salt to taste
Other Ingredients
10 medium sized colocasia leaves
2 tsp oil
1 tsp mustard seeds
2 tsp sesame seeds
a pinch of asafoetida
For The Garnish
2 tbsp freshly grated coconut
2 tbsp finely chopped cilantro
Method
For the besan mixture
Combine all the ingredients in a bowl, add 1 cup water and mix thoroughly till the jaggery melts and the mixture becomes smooth. Keep aside.
How to proceed
Wash the colocasia leaves and dry using a kitchen towel.
Place the leaves with the vein side facing you on a clean dry surface and remove the veins using a sharp knife.
Place a leaf with the tip facing towards you, apply little besan mixture and spread it using your fingers to make an even layer.
Apply little besan mixture on another leaf and place it in on the first leaf with the tip in the opposite direction.
Continue the procedure (step no. 3 and 4) for 3 more leaves.
Fold the leaf around 1†from one side.
Apply the besan mixture on it. Repeat the same with the other side.
Fold the leaf around 1†from your side.
Apply the besan paste on it with your fingers.
Roll it up tightly, while applying besan mixture with each fold. Keep aside.
Repeat with the remaining 5 leaves and besan mixture to make 1 more roll and steam in a steamer for 20 to 25 minutes or till it becomes firm.
When cool, cut into 12 mm. (½â€) thick slices. Keep aside.
Heat the oil in a kadhai and add the mustard seeds.
When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds, while stirring continuously.
Add the patra pieces, toss gently and sauté on a medium flame for a minute.
Serve immediately garnished with coconut and coriander.
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