Mutton Mince – 1/4 kg
Channa Dal – 1 cup soaked for 3 hours ground coarsely
Ginger Garlic Paste 1.5 tbsp
Green chillies – 2/3
Coriander leaves – chopped 1/2 cup
Tamarind extract – 2 tbsp
Colocasia Leaves – 9 nos (makes 3 rolls)
Salt to taste
Oil for deep frying
In a food processor, blend together all the ingredients except colocasia leaves and oil to get a coarse filling – somewhat like coarse shami kebab batter
Cut the stalks of the leaves and with a stone/weight, flatten out the veins.
Apply a thin layer of tamarind paste on leaf and spread a generous amount of filling.
Repeat this process three times with three leaves (detailed steps in earlier prawn Patwad post)
Steam for around 20-25 minutes till done and cool completely.
Once cooled, slice into thin roundels and deep fry!