Tree Taro leaves or Maralva paan as it is known in my mother tongue Konkani are leaves akin to Colocassia but sturdier and are found growing on trees. With a pink and purple underside and dark green exterior these are used to make fritters which can be either deep fried or shallow fried.
Ingredients:
21 Tree Taro leaves
250 grams rice
125 gms urad dal
6 roasted Byadgi chillies
6 roasted Guntur chillies
1 tbsp tamarind paste
A kidney bean size of asafoetida
Salt
Rice flour
Oil to fry the fritters.
Method:
Soak the rice for two hours. Dry roast the urad dal to a golden brown. Drain the rice and grind it along with the roasted chillies, asafoetida and tamarind to a smooth paste. Powder the roasted urad dal and mix it thoroughly along with the salt with the rice paste. The batter should be thick so that it stays in place when spread on the leaves.
Clean the tree taro leaves well and place them upside down. Apply the batter on the underside of the leaf which is facing up and place another leaf on top. Keep applying and placing about seven layers of leaves . Fold the ends of the leaves and bring them to the centre. Roll it into a tight log and place it aside. Similarly finish off with the remaining leaves. Cut the logs into one inch thick slices. Dust it with dry rice flour and deep fry to a rich brown on a medium flame till crisp.. Serve hot.
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