Its simpler if you break it down to small steps.
- Arbi Leaves, Choose the one’s with purple stems.
- Besan Flour, about 2 cups.
- Powdered Jaggery or Palm Sugar, about 2-3 tablespoons.
- Cumin Powder.
- Chilly Powder.
- Turmeric Powder.
- Tamarind water, about 3 tablespoons.
Step 1: After cleaning the leaves, use a sharp knife to carefully remove the thick veins without damaging the leaf.
Step 2: Prepare the besan batter. This needs to be little thick. Only the besan, sugar and tamarind water are mandatory. Feel free to add anything else you want. Do taste and balance accordingly.
Step 3: Spread out the largest leaf. Shiny side must be facing up. Apply the besan flour on the leaf. Place the second largest leaf on it. This leaf must also have the shiny side facing up but its wide base must be on the narrow end of the leaf below it. Apply the besan paste. Keep doing for about 6 more leaves. Wrap it like a shawarma. The roll must be tightly packed.
Step 4: Steam it for at least 20 mins and then let it cool.
Step 5: Cut into rings and either deep fry or shallow fry.