Taro Leaf Rolls (Patra)

1. 1
   prep

   Prepare the taro leaves.

   1.Wash each taro leaf gently under running water and pat dry.

   2.Lay each leaf face-down and carefully strip off the thick central vein and stem with a sharp knife.

   3.Stack the cleaned leaves and set aside.
2. 2
   mix · ~5 min

   Make the spiced gram flour paste.

   In a mixing bowl, combine besan, tamarind paste, jaggery, ginger paste, chopped green chili, turmeric powder, red chili powder, asafoetida, and salt. Add water a tablespoon at a time and whisk into a smooth, thick paste that can spread easily.

3. 3
   assemble

   Spread and layer the leaves.

   1.Place the largest taro leaf face-down on a clean work surface with the tip pointing away from you.

   2.Spread a thin, even layer of the besan paste over the leaf using your fingers.

   3.Place a slightly smaller leaf on top, tip pointing in the opposite direction, and repeat the paste layer.

   4.Repeat with 3–4 leaves total, finishing with a layer of paste on top.

   TIPKeep the paste layer thin — too thick and the rolls become doughy, too thin and they lack flavor.
4. 4
   assemble

   Roll the leaves tightly.

   1.Fold the left and right sides inward by about an inch to seal the edges.

   2.Starting from the bottom (stem end), roll the leaves tightly forward like a jelly roll.

   3.Secure with a toothpick if needed. Repeat with the remaining leaves to make 2 rolls.
5. 5
   steam · ~18 min

   Steam the rolls.

   Place the rolls in a greased steamer basket. Steam over boiling water for 15–18 minutes until the leaves turn dark green and the paste is cooked through. A knife inserted should come out clean.

   TIPDo not over-steam — the leaves will turn mushy. Check at 15 minutes.
6. 6
   rest · ~10 min

   Cool and slice.

   Remove the rolls from the steamer and let cool completely on a wire rack. Once cool, slice into 1-cm thick rounds with a sharp serrated knife.

7. 7
   temper · ~2 min

   Make the tempering.

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

   2.Add mustard seeds and let them splutter (30 seconds).

   3.Add sesame seeds and sauté until golden and fragrant (20 seconds).
8. 8
   fry · ~6 min

   Shallow fry the sliced rolls.

   1.Arrange the sliced patra in a single layer in the pan with the tempering.

   2.Shallow fry for 2–3 minutes on each side until golden and slightly crisp.

   3.Flip carefully with tongs to avoid breaking the rolls.
9. 9
   garnish

   Garnish with fresh coriander and serve hot.

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