Steamed Taro Leaf Rolls (Patra)

1. 1
   prep

   Prepare the taro leaves.

   1.Lay a taro leaf on a flat surface, shiny side down, vein side up.

   2.Gently run a butter knife along the prominent center vein to scrape it down and make the leaf more pliable.

   3.Remove any thick stems with a knife.

   4.Repeat with all 10 leaves and set aside.
2. 2
   mix · ~5 min

   Mix the spiced besan paste.

   1.In a large mixing bowl, combine besan, tamarind paste, grated jaggery, ginger paste, chopped green chili, turmeric, red chili powder, garam masala, and salt.

   2.Add 2 tsp oil and mix well.

   3.Gradually add water, a tablespoon at a time, whisking continuously to form a thick, smooth spreadable paste. It should coat the back of a spoon.

   4.Taste and adjust the sweet-sour balance — it should be distinctly tangy with a hint of salt.
3. 3
   assemble · ~8 min

   Layer, smear, and roll the leaves.

   1.Place the largest leaf on the work surface, vein side up.

   2.Spread a thin, even layer of besan paste across the entire surface of the leaf.

   3.Place a second leaf on top, slightly offset, with its vein side facing up.

   4.Spread another thin layer of paste on the second leaf.

   5.Repeat until you have a stack of 4-5 leaves.

   6.Fold the left and right edges inwards by about an inch.

   7.Starting from the bottom, roll the entire stack tightly into a firm cylinder, like a Swiss roll.
4. 4
   assemble · ~4 min

   Roll the remaining leaves.

   1.Repeat the stacking and rolling process with the remaining leaves to make a second roll.
5. 5
   steam · ~20 min

   Steam the rolls.

   1.Place the rolls in a greased steamer basket, seam side down.

   2.Steam over boiling water for 15-20 minutes, or until a knife inserted into the center comes out clean.

   3.Remove and let the rolls cool completely on a rack for about 30 minutes. They must be firm before slicing.
6. 6
   prep · ~2 min

   Slice the rolls.

   1.Once cooled, use a sharp serrated knife to slice the rolls into 1/2-inch thick pinwheels.
7. 7
   temper · ~3 min

   Make the tempering.

   1.Heat 2 tsp oil in a wide non-stick pan over medium heat.

   2.Add mustard seeds and let them splutter for 30 seconds.

   3.Add sesame seeds and asafoetida. Sauté until the seeds turn pale golden.

   4.Toss in the curry leaves and stir for a few seconds until fragrant.
8. 8
   fry · ~6 min

   Shallow-fry the patra slices.

   1.Gently add the sliced patra pinwheels to the pan in a single layer.

   2.Shallow-fry for 1-2 minutes on each side until lightly crisp and golden at the edges.

   3.Work in batches to avoid overcrowding the pan.
9. 9
   garnish

   Garnish and serve.

   1.Transfer the fried patra to a serving plate.

   2.Garnish generously with fresh grated coconut and chopped coriander leaves.

   3.Serve warm.

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