Stuffed Seppankizhangu Leaves Fry | Tara Root Leaves Stir-Fry

Posted on May 21st, 2021

by Sowmya Venkatachalam

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5 from 3 votes

Stuffed Seppankizhangu Leaves Fry is a delicious crispy fry made with fresh taro root leaves. Besan is mixed with spices which is spread on the taro root leaf, rolled, steam cooked and sliced which are then fried till they are crispy and light golden. This Stuffed Seppankizhangu Leaves Fry can be served as a Snack or as a poriyal!

Prep Time 15

Cook Time 30

Total Time 45

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Reading Time: 5 minutes

This is a South Indian Style Stuffed Seppankizhangu Leaves Fry where the tara root leaves are washed, stuffed with spice paste and roll the leaf, steam the rolled leaf, chop them and then stir-fry till they are crispy. This yummy Stuffed Seppankizhangu Leaves Fry can be served as a snack or as a poriyal with any South Indian rice / kuzhambu variety. There is a gujarati version of this recipe in which the spice paste has some more masalas. We can skip the steam cooking and directly fry in deep oil also.

I first heard from my close friend who started planting sprouted tara root in her backyard. She told that her relatives who live in manarkudi will make a crispy snack using the leaves. But that time I didn’t give a try. But later another time, I happened to taste this delicious and crispy Stuffed Seppankizhangu Leaves Fry and she extended her courtesy to come to my home and guide me how to make this yummy Stuffed Seppankizhangu Leaves Fry | Tara Root Leaves Stir-Fry. She stood with me and explained step by step how to make the spread, how to cut the leaves and discard the stalk, roll the stuffed leaf and other procedures. I just followed her guidance and the recipe turns out a huge hit in my family.

We can either serve this Stuffed Seppankizhangu Leaves Fry | Tara Root Leaves Stir-Fry as a snack or we can serve with usual kuzhambu/rasam or any other Indian Rice Varieties.

Tips for making Stuffed Seppankizhangy Leaves Fry:

Wash the tara root leaves thoroughly before cutting in half.
Make the spice paste little thicker but not too thick or too thin. We should be able to take it in our hands and apply it on the leaf. If the paste is too runny, it will not coat properly in the leaf and if the paste is too thick, more spice will coat in one place than evenly.
The middle stem of the leaf will be thick and it will not get cooked. So cut the leaf in half and discard the stem.
After rolling the leaves, we can directly deep fry and then cut into pieces
If you like more masala, we can add garam masala to the spread paste.

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Recipe card for Stuffed Seppankizhangu Leaves Fry | Tara Root Leaves Stir-Fry:

INSTRUCTIONS WITH STEP BY STEP PICTURES:

PREPARE STUFFING

In a mixing bowl, add gram flour, rice flour, red chili powder, salt, asafoetida and mix well.

Squeeze lemon juice and mix well. Add water little by little and make it to thick paste.

The paste should not be thin like bajji batter and should not be very thick. This spice paste is ready. We use this paste to spread the colocassia leaves.

STUFFING LEAVES

Wash each colocassia leaves thoroughly.

The center stem would be thick. Gently using scissors cut the leaves in half and discard the stem.

Now turn the leaf to back side and start spreading the thick spice batter which we prepared in the first step.

ROLLING STUFFED LEAVES

Roll each stuffed leaf starting from the thin side, to the broad side.

Grease the Idli plates and place the rolled leaves and steam cook the leaves for 7-10 mins.

CUT STEAM COOKED LEAVES

Allow the steam-cooked colocassia leaf rolls to cool down completely.

Chop each steam rolled leaf into small pin wheels.

FRYING PROCESS

Heat oil in pan. Add mustard seeds and start to sputter. Add the chopped steam rolled leaf to the pan and keep the flame low and allow the Stuffed Seppankizhangu Leaves to fry and become crispy and then switch off the flame.