Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, arum  leaves  discs (colocasia leaves pinwheels). One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Arum  leaves  Discs (colocasia leaves pinwheels) is one of the most popular of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Arum  leaves  Discs (colocasia leaves pinwheels) is something which I have loved my entire life. They’re fine and they look wonderful.

Pathrado is the King of Konkani cuisine. Pathrado are colocasia leaves pinwheels made using a spicy rice batter. Here's a quick video on how to make.

To begin with this recipe, we have to prepare a few components. You can have arum  leaves  discs (colocasia leaves pinwheels) using 15 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Arum  leaves  Discs (colocasia leaves pinwheels):

1. Make ready 4 big and fresh colocasia/ arum leaves(Aravi leaves)
2. Get 2 Cups besan(250 ml Cup)
3. Get 1 Cup tamarind Jaggery mixture
4. Make ready to taste Salt
5. Make ready 1 tsp garam masala
6. Make ready 1 tsp dhaniajeera powder
7. Take 1 tsp red chilli powder
8. Take 1 tsp Ginger chilli paste (optional)
9. Get 2 tsp white sesame seeds
10. Make ready 2 tbsp oil + oil to Deep fry
11. Prepare 1/2 tsp mustard seeds
12. Make ready 1/2 tsp Cumin seeds
13. Prepare 1 tsp white sesame seeds
14. Make ready To Serve with:-
15. Make ready Tomato ketchup

My Colocasia Black Beauty & Blue Gecko had been growing just fine since April. Yesterday, in the bed on the south side, one of the newest, big leaves and some of the tiniest, emerging leaves on the Black Beauty flopped. Colocasia leaves are green coloured heart shaped leaves of the plant which is rich in many nutrients. Colocasia leaves are commonly known as Elephants Ears due to its shape.

Instructions to make Arum  leaves  Discs (colocasia leaves pinwheels):

1. Wash the arum leaves andThey are heart shaped big,green leaves.It is very important to buy the leaves with BLACK stem.NOT green stem.as the leaves with green stem creates itchiness in the throat.Remove the major thick portion of the Black stems with knife.and Cut into two halves lengthwise as shown in the picture.Soak tamarand and Jaggery together in 1 Cup water for 1 hour.Then Grind into Chutney and strain it.In a bowl mix besan,all masala and tamarind Jaggery Chutney.Mix well to make thick bat
2. Take one half of arun leaf,wipe it Dry, turn to its back side and apply besan batter on entire surface.Put another half on it turned backside up.simillarly apply batter on it.in this way put 4 arum leaves one above the other with batter applied on each one.Make tight cylindrical Rolls.
3. In this way make 3-4 Rolls.Apply remaining batter on the ready Rolls.put the Rolls in a steel Sieve.In a steamer put the Sieve with Rolls in it.cover and let it cook on Medium flame for 20 minutes.off the flame.let the Rolls cool.Cut them into 1 cm discks.
4. Heat oil in a wok to shallow fry on Medium flame.slide in the Discs in hot oil.fry on both sides till golden brown.Remove extra oil.and add mustard seeds,Cumin seeds and sesame seeds to 2 tbsp oil.Add the fried Discs to this tempering.Mix well.
5. Take out arum leaves Discs in a serving Plate.Serve hot with tomato ketchup or tea

Also known as Taro leaves in English, in other languages it has own its unique names. Colocasia leaves gravy recipe with step by step photos - tangy and sweet bhaji made with colocasia leaves. Also called as Alu chi patal bhaji. A really good recipe from the Maharashtrian cuisine. Alu is the marathi word for colocasia leaves or arbi ke patte. even though the hindi word 'alu' or 'aloo' means.

So that is going to wrap it up with this special food arum  leaves  discs (colocasia leaves pinwheels) recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!