Monday, 16 May 2016


Prep Time : 35 mins
Cooking Time : 50 mins
Serve : 4

Taro leaves                                    -                          4
Bengal gram / chana dal               -                           2 tbsp
Basmati rice                                  -                        1/2 cup
Red chilly powder                         -                           1 tsp
Turmeric powder                           -                         1/2 tsp
Ginger garlic paste                        -                            1 tsp
Yellow mustard seeds                    -                           2 tbsp
Cumin seeds                                   -                            1 ttsp
Fenugreek seeds                             -                        1/4 tsp
Garlic cloves                                  -                           3 - 4
Tomato paste                                  -                            2 tbsp
Salt                                                 -                            to taste
Oil                                                   -                           1/2 cup

Wash taro leaves and remove the outer part of spine.
Soak bengal gram / chana dal and basmati rice for 4 - 6 hours and grind to make a paste.
Take a large bowl add bengal gram and rice paste,ginger garlic paste,1/2 tsp red chilly powder,1/4 tsp turmeric powder and salt and mix well.
Spread the mixture over the taro leaves / arbi patta and fold it to make a  bundle.
Steamed it for 10 mins.
Cut into pieces.
Heat oil in a pan.
Deep fry the taro leaves / arbi patta slices golden n crispy.
Drain in paper napkins.
In a blender add yellow mustard seeds,garlic cloves and cumin seeds to make a paste.
Heat up remaining oil.
Add fenugreek seeds to crackle.
Add yellow mustard seeds paste,turmeric powder,red chilly powder and stir fry for 1 - 2 mins.
Add tomato paste and cover it  till oil starts separating.
Add water and salt for gravy and boil it.

Add the fried slices of taro leaves / arbi patta and cook for 5 mins.
Garnish with coriander leaves and serve.