Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Tamarind | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 no: Arbi(colocassia) leaves
- 1 cup: Besan
- 2 tsp: Ginger garlic paste
- 1 tsp: Each dhania and jeera-roasted and powdered
- 1 tsp: Chilli powder
- 1/8 tsp: Heeng powder
- Tamarind pulp, made from 40 gm: tamarind
- 50 gm: Gur
- 2 tsp: Salt to taste
- Oil to deep fry
Directions
Mix the gur and tamarind pulp, heating a little to dissolve the gur.
Place the leaves face down on the table and slice off the thick portion of the stalks with a sharp knife.
Mix the besan, dhania, jeera, chilli powder, ginger garlic paste, heeng and salt. Add to this the gur and tamarind mixture and enough water to make a paste which can be spread easily.
Spread over a leaf, face down, in a thin layer, leaving a narrow margin all around.
Place another leaf over this and repeat the besan application. Do the same with two more leaves. Tuck in the edges along the length and roll like a scroll. Repeat with the rest of the leaves.
Steam rolls for 15 minutes in a pressure cooker. When cool, slice into 1"- 3" thick slices and deep fry before serving.
Category:Indian Recipes
Category:Marathi
Category:Marathi Vegetarian