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Patra

Serves: 6-7
Ingredients
Colocasia leaves, medium 10 pc
For the mixture:
Besan 2 cups
Ginger-garlic chilli paste 1 tsp
Red chilli powder 1 tsp
Turmeric powder ¼ tsp
Asafoetida (hing) ¼ tsp
Honey 2 tbsp
Tamarind pulp 2 tbsp
Oil 1 tsp
Salt to taste
For the tempering:
Oil 2 tbsp
Mustard seeds 1 tsp
Sesame seeds 2 tsp
Coconut, freshly grated 2 tbsp
Asafoetida a pinch
Curry or coriander leaves 6-7 pc
Method
For the mixture, mix all the ingredients in a bowl, add a little water and mix well till smooth. Keep aside.
Wash the colocasia leaves and dry using a kitchen towel.
Place the leaves with the vein side facing up on a clean, dry surface and remove the veins using a sharp knife; keep aside.
Spread a little mixture evenly on one leaf.
Spread a little mixture on another leaf and place it on the first leaf in the opposite direction.
Repeat the same method for 3more leaves.
Fold the leaf around 1" from both sides. Repeat with the remaining 5 leaves and besan mixture to make 1 more roll and steam in a steamer for 20-25 mins or till it becomes firm.
When cool, cut into thick slices, keep aside.
For tempering, heat the oil, add the mustard seeds, sesame seeds and asafoetida and sauté for a few seconds.
Add the patra pieces, toss gently and sauté on a medium flame for a minute.
Serve with green chutney.

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