12-15 - Medium sized colocasia leaves (patra) 2 tbsp - Oil 1 tsp - Mustard seeds 2 tsp - Sesame seeds Pinch of asafoetida 5-8 - Curry leaves 2 ½ cups - Gram flour (besan) 1 cup - Rice flour 2 tbsp - Jowar flour 1 tsp - Ginger green chili paste ½ tsp - Turmeric powder 1 tsp - Garam masala 1 tsp - Red chili powder ½ tsp - Asafoetida ¾ cup - Grated Jaggery 3 tbsp - Tamarind (imli) water Salt to taste
Place the colocasia leaf vein-side up on a dry surface. Remove veins with a sharp knife. Clean both sides using a muslin cloth.
Mix water to form a thick paste. Whisk until jaggery melts and smooth batter forms. Adjust flavors as needed.
Position the leaf on a clean surface with the light green side up and the tip facing towards you.
Create 2-3 rolls by repeating the procedure with additional leaves. Apply besan mixture while rolling and secure the ends with it.
Steam the 3-4 rolls in a steamer for 20-25 minutes until firm. After cooling, slice the rolls into thick pieces. Serve with sweet and sour chutney.
To prepare an alternative method, heat oil in a pan and add mustard seeds, curry leaves, and asafoetida. Sauté until the mustard seeds start to crackle.
At low flame, add sesame seeds to the tempering. Toss the patra pieces in the mixture and sauté for a minute.
Place the patra pieces on a plate, garnish with coriander or coconut, and serve with sweet and sour chutney. Enjoy!