• Serves:
  • Prep Time:
  • Cooking:
  • Calories:




Ingredients

Directions

  1. Wash and dry the leaves and remove the veins. Roughly chop them and keep aside.
  2. Soak the tamarind pulp and jaggery in a little water.
  3. In a bowl, mix the besan, rice flour, ginger garlic paste (optional), dhania powder, jeera powder, garam masala, haldi powder, red chilli powder and salt. Now add the tamarind and jaggery mixture. Add a little water if required. The batter should not
  4. Toss in the chopped alu leaves and the coriander leaves and mix evenly. You can add crushed groundnut also to give it a little crunch.
  5. Oil a deep vessel or a plate and pour in the batter. Steam it in a steamer or a pressure cooker without whistle for about 20 to 30 mins.
  6. Cut into diamond or square shape when cooled,you can roll them in khuskhus and shallow fry them till crisp.

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