Barish Wala Nasta Without Deep Fry

You can make Barish Wala Nasta without deep frying by steaming the rolled taro root leaves instead. After preparing the batter with gram flour and spices, spread it on the leaves, roll them tightly, and steam for 20-25 minutes. This method keeps the snack healthy and delicious!

If you're looking for dietary substitutions, you can replace gram flour with chickpea flour for a gluten-free option. For a vegan version, ensure that the tamarind and jaggery chutney is plant-based. You can also use spinach or collard greens instead of taro root leaves if they're unavailable.

To store leftover Barish Wala Nasta, let it cool completely, then place it in an airtight container in the refrigerator. It can be stored for up to 3 days. Reheat in a steamer or pan before serving to maintain its texture.

Barish Wala Nasta pairs wonderfully with a side of tangy tamarind chutney or mint chutney. You can also serve it alongside a fresh salad or yogurt dip to balance the flavors and textures for a complete meal.

Yes, you can prepare Barish Wala Nasta in advance! Steam the rolls and let them cool, then store them in the refrigerator. Just before serving, sauté them in oil with mustard seeds and curry leaves for a crispy finish. This makes it a great make-ahead snack for parties!