If you’re bored of similar snacks/appetizers at every party – Hara bhara kabab, spring rolls, samosas, paneer/chicken tikka etc etc., and looking for something refreshingly new, this one completely fits the bill. This is tangy and sweet at the same time, and very addictive. If you plan to host some friends, include this in your appetizers and it’s bound to be a hit. Or enjoy it as a snack, in the evening with your husband, like I did on a rainy day with a cup of hot Chai.
Arbi/Taro leaves (9-10)
2 tsbp oil
1 tsp white sesame
For besan paste
1.5 cups besan (Chickpea flour)
1/4 cup gud (jaggery), powdered – I used a pestle and mortar
1 tbsp oil
1/4 tsp chili powder
1/2 tsp dhania (coriander) powder
1 tsp tamarind paste
Salt to taste
1 tsp sesame seeds
Add a little water, and mix the ingredients for besan paste, it should have a spreadable consistency, taste and adjust the seasoning
Wash the leaves, spread the besan paste all over, fold from the both sides, apply more besan on sides and roll over to make a wrap, repeat with all the leaves
In a wok, heat oil, add sesame seeds, add the wraps, mix lightly to coat the wraps with sesame seeds, cook covered for 20-30 mins on low. Keep stirring in between to prevent the wraps from sticking to the bottom of the wok.