Experience the deliciousness of Guhiya ke Patton ka Salan, a wonderful #HiddenGemsOfIndia meal from North Indian food. This classic dish features tender colocasia leaves and is sure to impress your taste!

GUHIYA KE PATTON KA SALAN

Active ingredients

4 colocasia leaves
1 cup gram flour (besan).
1/2 tsp turmeric powder.
1 tsp red chilli powder.
1 tsp cumin powder.
Salt to taste.
1/2 tsp carom seeds (ajwain).
2 tsps ginger-green chilli paste.
3 tbsps mustard oil + for shallow frying.
1 tsp cumin seeds.
1 cup onion paste.
1 1/2 tbsps ginger-garlic paste.
1 tsp coriander powder.
1/2 cup whisked yogurt.
1/4 tsp garam masala powder.
2-3 tablespoons chopped fresh coriander leaves.

Method.

1. Stem colocasia leaves.
2. Take gram flour in a bowl. Include 1/4 tsp turmeric powder, 1/2 tsp red chilli powder, 1/2 tsp cumin powder, salt, carom seeds, ginger-green chilli paste, 1/2 cup water and mix well.
3. Take a colocasia leaf, spread the gram flour mixture equally. Place another leaf and spread out some more gram flour mixture on top. Roll tightly.
4. Heat enough water in a steamer. Arrange the rolls and steam for 10 minutes.
5. Meanwhile, for the gravy, heat oil in a pan. Add cumin seeds and when they start to alter the colour, add onion paste, salt and sauté till golden brown.
6. Include ginger-garlic paste and sauté for 1 minute.
7. Add staying turmeric powder, staying red chilli powder, staying cumin powder, coriander powder and mix well.
8. Include yogurt and cook till oil separates. Include 1 1/2 cups warm water and mix well.
9. When the mixture pertains to a boil, lower the heat, cover and cook for 5-6 minutes.
10. Enable the colocasia rolls cool and slice.
11. Heat some mustard oil in a shallow nonstick pan. Shallow fry the sliced rolls for 2 minutes on each side on medium heat. Drain pipes on absorbent paper and reserved.
12. Add these rolls to the gravy and blend well. Include garam masala powder, coriander and combine with light hands.
13. Transfer in a serving bowl and serve hot.

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