Saturday, 16 April 2011
Arvi ja pan ja bhajia / Patra / Stuffed Colocasia Leaves
Arvi ja pan are huge heart-shaped leaves also known as Elephant's Ears. The colocasia plant also has edible corms that is also called taro.
These bhajias comprise of stuffed and rolled leaves, which are steamed, sliced and either deep fried or pan fried. They are also known as patra and can be bought in a can or frozen from Indian grocery stores.
8 large arvi / elephant ear leaves
1 cup gram / chickpea flour
3-4 cloves garlic; minced
2 inch ginger; grated
3 spring onions; finely chopped
2 tablespoons chopped coriander
1 tablespoon oil
1/2 teaspoon turmeric
2 teaspoons coriander and cumin powder
1/2 teaspoon ajwain bishops weed seeds
1/4 teaspoon sodium bicarbonate
Vaghar / Tempering Spices
2 tablespoons oil
2 tablespoons sesame seeds
1 teaspoon mustard seeds
1 teaspoon cumin seeds
2-3 green chillies; split lengthways
6-7 limra / curry leaves
1. Lay each leave flat with vein side up, and cut off the central thick vein of the leave, cutting the leaves into two halves. Slice of any other thick veins with a sharp knife (see above picture). Roll each leaf with a rolling pin and set the leaves aside.
2. Make the batter by mixing all the ingredients and adding enough water to make a thick paste.
3. Take one leaf, and spread with the batter, lay another leaf on top and repeat, than roll it it and place aside until all off them have been rolled.
4. Inside a steamer or pressure cooker and steam (without pressure) for 20 minutes.
5 Slice in 1/2 inch slices using a sharp knife
6. Heat the oil in a large frying pan, and add the sesame, mustard and cumin seeds with the chillies and the curry leaves, place the sliced stuffed leaves on top, and cover for 3-4 minutes, turn the bhajia over, cover and cook for a further 3-4 minutes.