Patra

Instructions

1. 1

   Prepare the Colocasia Leaves

   • Rinse the colocasia leaves well under running water. Pat them completely dry with a clean kitchen towel.
   • Place a leaf upside down on a cutting board, with the veins facing up. Using a sharp knife, carefully shave off the thick central vein and any other prominent side veins. This is crucial to prevent throat irritation and makes the leaves flexible for rolling.
2. 2

   Make the Besan Paste

   • In a large mixing bowl, combine besan, tamarind paste, jaggery, grated ginger, chopped green chilies, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, 0.25 tsp of hing, and salt.
   • Gradually add water, whisking continuously to form a thick, smooth, and lump-free paste. The consistency should be like that of a thick chutney, easily spreadable but not runny.
3. 3

   Assemble the Patra Rolls

   • Place the largest prepared leaf upside down on your work surface. Spread a thin, even layer of the besan paste over the entire surface using your fingers or a spatula.
   • Place a slightly smaller leaf on top and repeat the process. Continue stacking and spreading paste for 3-4 leaves, arranging them to form a rough rectangle.
   • Fold about an inch from both the left and right sides inwards.
   • Starting from the bottom (stem end), roll the stack of leaves upwards into a tight, compact log.
4. 4

   Steam the Rolls

   • Prepare your steamer by adding water to the bottom pot and bringing it to a boil. Lightly grease the steamer plate or tray.
   • Carefully place the prepared rolls on the greased plate, ensuring they do not touch each other.
   • Steam the rolls over medium heat for 20-25 minutes. To check for doneness, insert a toothpick or knife into the center; it should come out clean. The color of the leaves will also darken.
5. 5

   Cool and Slice

   • Once steamed, remove the rolls from the steamer and let them cool down to room temperature completely. This step is essential as slicing them while hot will cause them to crumble.
   • After they have cooled, use a sharp knife to cut the rolls into 1/2-inch thick slices.
6. 6

   Temper and Serve

   • Heat oil in a wide, non-stick pan over medium heat. Add the mustard seeds and let them crackle.
   • Add the sesame seeds, curry leaves, and the remaining 0.25 tsp of hing. Sauté for 30 seconds until fragrant.
   • Gently place the sliced patra into the pan in a single layer. Cook for 2-3 minutes, then carefully flip and cook the other side until lightly golden and crisp.
   • Garnish with fresh grated coconut and chopped coriander leaves. Serve immediately.