Patra

Ingredients 

• 6-9 colocassia leaves
• 1½ cups gram flour
• 1 tablespoon jaggery grated
• 1 tablespoon tamarind pulp
• 1 teaspoon ginger paste
• 1 teaspoon green chilli paste
• ½ teaspoon garam masala powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• ½ teaspoon turmeric powder
• 1 teaspoon red chilli powder
• Salt to taste
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 1 teaspoon sesame seeds
• 1 pinch asafoetida
• 2 tablespoons fresh coriander leaves, chopped
• 2 tablespoons fresh coconut scraped

Method

1. Take gram flour in a bowl, add jaggery, tamarind pulp, ginger paste, green chilli paste, garam masala powder, cumin powder, coriander powder, turmeric powder, red chilli powder and salt and mix well. Add sufficient water and mix well to make a smooth paste.
2. Place a leaf on the worktop, shiny side facing downwards. Apply the paste evenly all over. Place another leaf over it, but with its tapering end in the opposite direction of the first one. Apply the paste over this. Similarly, place another leaf and apply the paste.
3. Fold in the four edges and gently roll into a cylinder. Apply paste to seal whenever required.
4. Heat sufficient water in a steamer. Place the rolls in the steamer container. Close the lid and steam for 10-15 minutes.
5. Take the rolls out of the steamer and place them on the worktop to cool. Cut into half-inch-thick slices.
6. Heat oil in a kadai, add mustard seeds. When they splutter, add sesame seeds and asafoetida. And the patra slices and toss gently.
7. Add coriander leaves and fresh coconut and mix again.
8. Arrange on a serving platter and serve hot.