Soak tamarind in hot water and mix it well to prepare tamarind water.

In a mixer jar, blend ginger, green chili, garlic, coriander seeds, black peppercorns, and cloves to make a spice paste.

In a mixing bowl, combine gram flour, red chili powder, cumin powder, turmeric powder, garam masala, asafoetida, carom seeds, sesame seeds, and salt.

Add the prepared spice paste, tamarind water, jaggery, and a little oil to the gram flour mixture. Mix well to form a thick dough.

Wash and pat dry the arbi leaves. Spread the prepared dough evenly on the back of each leaf.

Roll the leaves tightly and secure them with a little dough if needed. Repeat for all leaves.

Steam the rolls for about 20-25 minutes until cooked through.

Once cooled, slice the rolls into pieces and shallow fry them in oil until golden and crispy.