Patra

Instructions

1. Prepare the leaves
   Wash the colocasia leaves thoroughly and pat them dry. Cut off the thick stem and gently flatten the leaves with a rolling pin to make them pliable. If the leaves have prominent veins, gently run the rolling pin over them to soften.
2. Make the batter
   In a large bowl, combine gram flour, rice flour, tamarind paste, jaggery, ginger-green chili paste, turmeric powder, red chili powder, coriander-cumin powder, and salt. Add water gradually to make a smooth, thick batter with spreading consistency. Mix in 1 tablespoon of sesame seeds.
3. Spread and stack the leaves
   Place a colocasia leaf on a flat surface with the dull side facing up. Apply a thin layer of batter evenly on the leaf. Place another leaf on top, slightly overlapping, and spread batter on it. Continue this process with 3-4 leaves, creating a stack. For the final leaf in the stack, apply batter on both sides.
4. Roll and steam
   Starting from one end, tightly roll the stacked leaves to form a cylindrical shape. Secure the roll with kitchen string or toothpicks. Prepare 3-4 rolls like this. Place the rolls in a steamer and steam for 20-25 minutes until firm and cooked through. Allow them to cool completely.
5. Slice the rolls
   Once cooled, remove the string or toothpicks and cut the rolls into 1/2-inch thick slices. The spiral pattern of leaves and batter should be visible in each slice.
6. Prepare the tempering
   Heat oil in a large pan. Add mustard seeds and let them splutter. Add cumin seeds, remaining sesame seeds, and curry leaves. Cook for 30 seconds until fragrant.
7. Finish the dish
   Carefully add the patra slices to the tempering and gently toss to coat evenly. Cook for 3-4 minutes until the edges are slightly crisp and the slices are heated through. Adjust seasoning if needed.
8. Serve
   Transfer to a serving plate, garnish with fresh coriander leaves and grated coconut if desired. Serve hot as an appetizer or snack with green chutney or as part of a main meal.