Free Recipe Besan Stuffed Taro Leaves
Recipe Type: Free Misc Recipes
Recipe Preparation: steam
Cooking Temperature:
Recipe Serves: 1
Ingredients for Besan Stuffed Taro Leaves Recipe
Taro leaves
Onion
Garlic
Ginger
Besan
Red pepper powder
Coriander powder
Garam masala
Turmeric
Salt
Besan Stuffed Taro Leaves Preparation
(Bhagat Singh, Bhopal, 1972) Grind together the onion, garlic, and ginger. Add the besan and spices. Spread leaves with this besan mixture, folding leaves as you go to make small packets. Steam leaf packets until done, then brown in oil and serve. Posted to CHILE-HEADS DIGEST V4 #126 by Brent Thompson <brent@hplbct.hpl.hp.com> on Sep 17, 1997
How Do You Cook Besan Stuffed Taro Leaves?
If you know another way to cook Besan Stuffed Taro Leaves please make a comment in the form below to help other free recipe users make the best of this free recipie.
Hello in fiji we call this SEINA. this is how we make it. :)
Ingredients:
10 taro leaves (washed)
1/2 cup uradh dhal (soaked overnight)
1/2 onion (optional)
Juice of 1 lime
3 chilies
3 cloves garlic
1 tspn. salt
Method:
Grind dhal. Add lime juice and salt. Make a paste of garlic, onion and chilies and add to ground dhal. Smear dhal paste on the wrong side of a taro leaf. Take another leaf, put paste on and place the second leaf on top of the first one. Repeat spreading the paste on every single leave until about 5 leaves are done. Roll up tightly, plastering loose ends with the dhal paste. Tie with a string and steam for about 30 to 40 minutes. Remove string, cut into 1/2 inch slices and deep fry in good quality oil (preferably olive oil) a couple of minutes each side or until slightly golden.
Note: Serve with any chutney. It can also be served without frying. Can be coated with rice flour and then fried.
Besan Stuffed Taro Leaves Recipe