Guhiya ke Patton ka Salan | अरबी के पत्तों का सालन | Colocasia Leaves | Sanjeev Kapoor Khazana

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

GUHIYA KE PATTON KA SALAN

Ingredients

4 colocasia leaves
1 cup gram flour (besan)
½ tsp turmeric powder
1 tsp red chilli powder
1 tsp cumin powder
Salt to taste
½ 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
1½ tbsps ginger-garlic paste
1 tsp coriander powder
½ cup whisked yogurt
¼ tsp garam masala powder
2-3 tbsps chopped fresh coriander leaves

Method

1. Stem colocasia leaves.
2. Take gram flour in a bowl. Add ¼ tsp turmeric powder, ½ tsp red chilli powder, ½ tsp cumin powder, salt, carom seeds, ginger-green chilli paste, ½ cup water and mix well.
3. Take a colocasia leaf, spread the gram flour mixture evenly. Place another leaf and spread some more gram flour mixture on top. Roll tightly.
4. Heat sufficient 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 once they start to change the colour, add onion paste, salt and sauté till golden brown.
6. Add ginger-garlic paste and sauté for 1 minute.
7. Add remaining turmeric powder, remaining red chilli powder, remaining cumin powder, coriander powder and mix well.
8. Add yogurt and cook till oil separates. Add 1½ cups hot water and mix well.
9. Once the mixture comes to a boil, lower the heat, cover and cook for 5-6 minutes.
10. Allow 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 on absorbent paper and set aside.
12. Add these rolls to the gravy and mix well. Add garam masala powder, coriander and mix with light hands.
13. Transfer in a serving bowl and serve hot.

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