By Chhaya Thakker
Colocasia rolls are a delectable vegan, gluten-free, and savory snack that can be enjoyed at any time of the day. These rolls can be deep-fried to achieve a satisfying crispness and are best served with a sweet and sour chutney, making them a perfect accompaniment to a cup of tea.
Colocasia, a herbaceous plant with broad leaves and a large underground tuber, is known by various names across India and South Asia, including ‘arbi’, ‘kachu’, and ‘chembu’. In some parts of the Middle East, it is referred to as ‘kolokasi’, while in other places it is known as ‘taro’. Rich in carbohydrates, protein, dietary minerals, and micronutrients like iron, copper, magnesium, potassium, and zinc, colocasia is a highly nutritious ingredient.
Both the leaves and the starchy tuber of the colocasia plant are edible and used in a variety of dishes around the world. If you are able to find colocasia leaves, they are not only nutritious but also add a delightful flavor to any meal, making them an excellent choice for a side dish.
Total time: 40 – 45 minutes
Serves: 4
Ingredients:
- 8-10 Colocasia leaves
- For batter:
- For tempering:
- For garnishing:
Instructions:
Tempering:
Renowned Indian Chef Chhaya Thakker, who has a substantial following on WhatsApp and YouTube, will be sharing her favorite recipes and cooking tips with readers of The Times Kuwait. For any feedback or queries, please write to editortimeskuwait@gmail.com.
