Shallow Fried Taro Leaf Rolls

1. Mix besan, turmeric, tamarind paste, salt, cumin powder, and red chili powder, then add water to make a thick, sticky paste.

2. Place a taro leaf upside down on a flat surface and roll a rolling pin over its spine to make it flexible.

3. Spread the besan paste on the back side of each leaf, stack three leaves with paste in between, roll tightly, and seal with more paste.

4. Steam the rolls for 15 minutes.

5. Cut the steamed rolls into inch-sized pieces and shallow fry in a pan.

Notes

1. Taro leaves are an excellent source of vitamin C and polyphenols, which are common antioxidant compounds.