Tangy Taro Leaf Rolls

non-veg diabetes Gluten Free | Low GI Low Carb  | Grain Free | Vegan 

Serves: 2-3

Tangy Taro Leaf Rolls

INGREDIENT QUANTITY GLYCEMIC INDEX LEVEL
Taro Baby Leaves 25/30 in number <40 Low
Chickpea Flour 500g <40 Low
Tamarind Pulp 2 Cups. <55 Moderate
Garlic Pods 12 in number <20 Very Low
Green Chilies 5 in number <10 Negligible
Chili Powder 4 Tsp. <10 Negligible
Turmeric ½ Tsp. <10 Negligible
Coriander Cumin Powder 4 Tsp. <10 Negligible
Coconut Oil (or any other Non-Refined Nut Oil) 3 Tbsp. 0 Nil
Salt (Pink and Regular) 1:1 ratio as per taste 0 Nil

Note: All ingredients used should be organic, free from pesticides and Non-GMO.

  1. Grind the garlic pods into a paste.
  2. Mix together the tamarind pulp, garlic paste, green chilies, turmeric, chili powder, coriander cumin powder and salt to form a paste.
  3. Add this paste to the chickpea flour and make a thick paste. Add some water if required and keep aside for an hour.
  4. After an hour has passed, wash the Taro leaves. Remove the stems and scrap the thicker veins.
  5. Apply the prepared paste onto the taro leaves, fold and re-apply to form mini rolls.
  6. Once done, fry the rolls in coconut oil (or preferred oil) and remove onto the serving plate. Serve with whipped seasoned curds. Enjoy!

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