Leaves of ‘kachalu’ or colocassia esculenta are one more favourite of the rainy season. This time I was about 10 days early, so you can see the leaves hadn’t reached complete maturity. Every neighbour has some leaves growing in their garden and they were kind enough to lend us some. Now I read most recipes that call them ‘arbi’ but those have a lot of stringy material and sting your tongue… oxalates I believe and so in Kangra we prefer our ‘Kachalu’ leaves.
Onions and garlic on the way to the mixer.
The pulses which have been soaked overnight. 1 and a 1/2 cup each of Channa dal, Dhuli urad and Moongi. On their merry way to the mixer too.
Onion and garlic paste… we needed about 4 tablespoonfuls of this but nani likes to be ready for the week ahead
Add the blended onion-garlic-bhamri leaves-asafoetida paste to the dal mixture.
Step 3- Put the next leaf with tip pointing in the opposite direction to the first one. Now as you can see this leaf is miniscule. In a perfect world it would be the same size as the first one. If you have big leaves… 3 leaves to one… if small ones then 5 should do it.
Nani added about 2 tablespoonfuls of oil as topping.
Cover with turmeric leaves. Now according to Nani, the correct way to tie up the ‘patore’ is with strips of turmeric leaves not thread. As if it isn’t so much work already to find ‘Kachalu’ leaves on top of then looking for turmeric leaves too.
And it goes on the gas. Nani says you must wait till you can hear the oil crackling which tells you the water has evaporated but I think 10-15 minutes is more than enough since we are going to fry them eventually.
Out of the cooker. A bit over steamed but that’s ok. Let them cool. Nani has this trick of cooling them and then putting them in the fridge so they become hard… easier to cut into desired shapes.
Sliced and fried. You can deep-fry them or shallow fry on a tava.
Makes my mouth water just to see these beauties. Enjoy!!!