In Konkani chitte means dot and paan means leaf. These taro
leaves are in season from month of May to October sometimes. These leaves do
not itch like the Maralva leaves(the thick taro leaves).
Method:
To make Hoorna:
Take 1 cup of urad dal and roast it in a dry pan on low heat until the dal turns golden brown in colour. Once brown allow it to cool make a fine powder of the same. Our hoorna is ready.
Mix hing in water. Mix all the powders and salt to taste using water and make a thick paste (this paste must a little watery than chapathi dough).
Wash and wipe the taro leaves dry. Remove thick stalk and ribs of the leaves. Spread one big leaf facing the shiny side down.
Apply the masala over the back(where we have removed the thick stalk) in a thin layer keeping into consideration that the paste is spread over evenly .
In the same way place another leaf over it and continue the same. Go on arranging layers to make sufficiently thick roll (it approximately takes 5 leaves) tucking the ends inside like we do in Alu wadi/pathrado.
Using a sharp slicing knife, make thin slices of the roll. If you have the fear that your rolls will break up then you can tie knots with a normal thread so that the rolls do not fall apart. The reason to apply thick paste is just that the rolls turn out crispy.
There are 2 varieties of leaves which can be used for this recipe one is the Chiite Paan and other is Maralva paan. The normal taro leaves which we use for steaming cannot be used for this recipe as the leaves are extremely tender and will turn oily.
This is how Chitte Paan looks like.
Making these pathrado is very easy and extremely tasty.
Chitte Paan/ Taro Leaves with Dots -12
Hoorna (Roasted Black Gram powder/ roasted urad dal powder) - 1/2 cup
Rice flour - 1 cup
Red chili powder - 2 tbsp
Hing – 2 pinches or 1/4th tsp hing water
Salt – as per taste
Water – as required
Coconut Oil - For deep frying (you can use any other vegetable oil of your choice but COCONUT oil is the best for this)
Chitte Paan/ Taro Leaves with Dots -12
Hoorna (Roasted Black Gram powder/ roasted urad dal powder) - 1/2 cup
Rice flour - 1 cup
Red chili powder - 2 tbsp
Hing – 2 pinches or 1/4th tsp hing water
Salt – as per taste
Water – as required
Coconut Oil - For deep frying (you can use any other vegetable oil of your choice but COCONUT oil is the best for this)
Method:
To make Hoorna:
Take 1 cup of urad dal and roast it in a dry pan on low heat until the dal turns golden brown in colour. Once brown allow it to cool make a fine powder of the same. Our hoorna is ready.
Mix hing in water. Mix all the powders and salt to taste using water and make a thick paste (this paste must a little watery than chapathi dough).
Wash and wipe the taro leaves dry. Remove thick stalk and ribs of the leaves. Spread one big leaf facing the shiny side down.
Apply the masala over the back(where we have removed the thick stalk) in a thin layer keeping into consideration that the paste is spread over evenly .
In the same way place another leaf over it and continue the same. Go on arranging layers to make sufficiently thick roll (it approximately takes 5 leaves) tucking the ends inside like we do in Alu wadi/pathrado.
Using a sharp slicing knife, make thin slices of the roll. If you have the fear that your rolls will break up then you can tie knots with a normal thread so that the rolls do not fall apart. The reason to apply thick paste is just that the rolls turn out crispy.
Deep fry in hot oil in medium heat till crisp.
Serve with dal and rice.
Serve with dal and rice.
Notes:
If at all you feel your hands are itching you can apply coconut oil or tamarind water, this is unlikely to happen but just a precautionary method.
Happy Cooking,
If at all you feel your hands are itching you can apply coconut oil or tamarind water, this is unlikely to happen but just a precautionary method.
Happy Cooking,
Comments