Stuffed Poi Leaves
|Potatoes||3 Medium, boiled|
|Carrots||2 , boiled|
|Peas||1⁄2 Cup (8 tbs), boiled|
|Beans||1⁄2 Cup (8 tbs), boiled chopped|
|Gram flour||1 Cup (16 tbs)|
|Chili powder||1 Teaspoon|
|Chopped green chilies||1 Teaspoon|
|Cumin seeds||1⁄2 Teaspoon|
|Garam masala||1⁄2 Teaspoon|
|Oil||2 Cup (32 tbs) (For Frying)|
|Soda bicarbonate||1 Pinch|
Heat 1 tablespoon oil.
When it turns brown, add chopped onion and cook till light brown.
Add green chillies, ginger and coriander leaves.
Add boiled vegetables and spices.
Remove from heat.
Add lemon juice.
Place a tablespoon of this filling on half of the front side of the leaf and fold the remaining half of the leaf over the filling; press well.
Cover stuffed leaves with damp towel.
Make a smooth batter out of gram flour.
Add spices, one teaspoon oil and soda (soda should be added just before frying).
Dip stuffed leaves in the batter and fry them in hot oil till light brown.
Put on absorbant paper.