I have already posted the recipe for the Tora leaves dumplings earlier in this website. Tora leaves are a seasonal delicacy hence I make a big batch of either dumplings or fritters and freeze them… Here is a post on how the leftover dumplings can be used by slicing and roasting them on a griddle.
Slice the Tora leaves dumplings into pieces of equal size. They should not be more than half an inch in thickness so that it’s not only easier to roast but slicing them thin also ensures that they turn crisp.
Place these slices on a hot griddle/ tava. Drizzle with oil. I normally prefer coconut oil to roast all the authentic Konkani preparations. You may use oil of your choice. Roast them to a deep golden brown, flipping them over till they turn crisp. Serve hot.
Posting the link to the dumplings here.
https://vinayasculinarydelights.com/tora-leaves-dumplings/
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