Patras

Ingredients:

10-15 large patra leaves (colocasia leaves)
1 cup besan
1/4 cups tamarind juice
2 tsp chilli powder
1/2 tsp turmeric powder
3-4 pinches asafoetida
1 tsp dhaniya powder
3 tsp powdered sugar
1 tbsp oil
salt to taste

For Seasoning:

1 tsp oil
1/2 tsp cumin
1/2 tsp mustard seeds
1 tsp sesame seeds
1 tsp coriander leaves finely chopped
1 tsp grated coconut

Method:

• Wash and clean Patra leaves
• Remove thick veins with a pair of scissors and flatten them with a rolling pin.
• Grind all the above ingredients into thick paste except those kept for seasoning.
• Take the paste and apply it over the back surface of a Patra leaf, place another leaf over it and repeat the above step.
• Make a sandwich of 3-4 leaves, with the top surface of the last leaf being covered in paste.
• Fold the leaf stack into a tight roll along the longer side.
• Seal the open sides with paste.
• Steam it in a pressure cooker using perforated plates and cook it for 30 minutes.
• Cool, and remove.
• Cut into 1/2 inch thick slices add seasoning on top.