I personally loved what I made so next morning me and my cook played with other combinations – grated carrots, radish etc.
My boy does not fancy sour food which should be a passing fad considering he is struggling with the losses of his milk teeth for now….But for his sake, I did adjust the sourness but I feel it is the taste to camouflage the vegetables even for bigger boys – try sneaking in some bitter gourd in this…if you care to go extra mile…
Coming back to the recipe for my penultimate recipe for cooking carnival theme this week.
4 large fresh leaves of Colacacia
1 cup chickpea flour/ besan
2 tbsp crushed boiled green peas
1 tbsp tamarind pulp
1 tbsp jaggery
1 tspn ginger garlic paste
1 tspn green chilli paste
1 tspn red chilli powder
1 tspn turmeric powder
1 tspn garam masala
1 tspn coriander cumin powder
salt to taste
Oil to brush the leaves and deep fry
1) In bowl, mix the tamarind pulp with grated jaggery.
2) Add the ginger garlic paste, chilli paste, red chilli powder, salt, turmeric, coriander cumin, garam masala and salt and mix well.
3) Add the green peas and mash it in . Add the flour and mix well , add water as needed to make a thick paste
4) Wash the colacacia leaves well. Now using a rolling pin, flatten the stems on the leaf’s surface. Cut of the stems from the base of the leaves
5) Now brush the leaves with oil, apply the paste. Place another leaf on top, preferably flipping over the tapering side on the broader side of the base leaf. Apply paste and repeat with 2 more leaves on top
6) Now fold in the lose ends and roll over the leaves to form a pin wheel. Tie with twines or thread if not able to hold the shape
7) Now steam these bundles for 8-10 min.
8) Let it cool down. Cut into 1/2 inch thick pin wheels.
9) Deep fry or shallow fry as per choice or temper it.