Patra

Ingredients 

• 6-8 colocassia leaves (arbi patta) 
• 2 cups gram flour (besan) 
• 2-3 tablespoons jaggery powder
• 2 teaspoons tamarind pulp
• ½ teaspoon turmeric powder
• 1 teaspoon red chilli powder
• ¼ teaspoon asafoetida (hing)
• 1 teaspoon coriander powder
• ½ teaspoon cumin powder
• Salt to taste 
• 2 teaspoons ginger-green chilli paste
• 1 tablespoon chopped fresh coriander leaves
• 1 tablespoon oil
• 1 teaspoon mustard seeds 
• 1 teaspoon white sesame seeds 
• 1 tablespoon fresh scraped coconut

Method

1. Heat some water in a steamer. Place a perforated plate, cover and let the water boil. 
2. Put gram flour in a bowl. Add jaggery powder, tamarind pulp, turmeric powder, chilli powder, asafoetida, coriander powder, cumin powder, salt, ginger-green chilli paste and half of coriander leaves and mix. Add some water and mix to make a thick batter.
3. Trim off the thick stems from the colocassia leaves. 
4. To prepare one patra, place one leaf inverted and spread some batter evenly. Place another leaf inverted on top and apply some batter. Fold the sides, applying some batter and roll tightly. Apply some more batter on top.
5. Place the rolls in hot steamer, applying some batter if required, cover and steam for 15 minutes. Remove from steamer and cool.
6. Cut the rolls into roundels. 
7. Heat oil in a non-stick pan. Add mustard seeds and white sesame seeds and let mustard seeds splutter.
8. Add the roundels, mix and cook for 1 minute. Add coconut and remaining coriander leaves, switch off heat and mix well. 
9.  Serve hot.