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



  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.

You may also like

Send Your Feedback

Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!