Patra

Ingredients list for Patra

• 6-8 Colocassia leaves (arbi leaves)
• 2 cup Gram flour (besan)
• 2 tablespoons Jaggery powder
• 2 tablespoons Tamarind pulp
• 1/2 teaspoon Turmeric powder
• 1 teaspoon Red chilli powder
• 1/4 teaspoon Asafoetida
• 1 teaspoon Coriander powder
• 1/2 teaspoon Cumin powder
• to taste Salt
• 2 teaspoons Ginger-green chilli paste
• 2 tablespoons Fresh coriander leaves , chopped
• 1 tablespoon Oil
• 1 teaspoon Mustard seeds
• 1 teaspoon White sesame seeds
• 2 tablespoons Fresh coconut , scraped

Method

1. Heat some water in a steamer. Place a perforated plate, cover and let the water boil.
2. Take gram flour in a bowl, add jaggery powder, tamarind pulp, turmeric powder, red 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 and smooth batter.
3. Trim off the thick stems and veins of the colocassia leaves.
4. To prepare each patra, place one leaf shiny side facing downwards and spread some batter evenly over it. Place another leaf on it shiny side facing downwards and the pointed end in the opposite direction from the first one. Spread some batter over it evenly. Fold three sides, and apply some batter on the folded ends and roll tightly. Apply some more batter on the open edge and seal it.
5. Place the rolls on the perforated plate in the hot steamer, cover and steam for 15 minutes. Remove from steamer, place them on the chopping board and let them cool down to room temperature then cut them into roundels.
6. Heat oil in a non-stick pan, add mustard seeds and white sesame seeds and let mustard seeds splutter.
7. Add the patra roundels, toss and cook for 1 minute. Add coconut and remaining coriander leaves, switch off heat and toss well.
8. Transfer them onto a serving plate and serve hot.