First, place the colocasia leaf with the vein side facing upwards on a dry platform, and with a sharp knife, remove all the veins.

Wash and clean the colocasia leaf on both sides using a muslin cloth.

Destem and clean all the remaining colocasia leaves and keep them aside.

Take a deep bowl and add besan, rice flour, jowar flour, and ginger green chili paste.

Then add turmeric powder, asafoetida, red chili powder, and garam masala. Add grated jaggery, tamarind (imli) water, and salt to your taste.

Pour water into this mixture and prepare a thick paste. To get a thick consistency, arrange the quantity of water accordingly.

Whisk all the ingredients together until the jaggery melts, and the smooth batter is ready.

Taste and check that there is a good balance of sourness, sweetness, and spiciness. Adjust the flavors by adding the required ingredient.

Now place the leaf on the dry and clean platform with the light green side facing upwards and the tip of the leaf facing you.

Using your fingertips, spread a little besan mixture on the colocasia leaf. Place another colocasia leaf over the first one and the tip of the leaf in the opposite direction.

Repeat the procedure for another two leaves. Then fold the leaves from both sides.

Roll the leaf tightly from one end to another while applying a little besan mixture in each fold. Secure the other end with the besan mixture and keep the roll aside.

Repeat the procedure and make 2-3 rolls.

In a steamer place, cook all the 3-4 rolls until they become firm or for 20-25 minutes.

Once cool, cut the rolls into the thick slice. You can serve these pieces with sweet and sour chutney.

Another way is to heat the oil in a pan and add mustard seeds, curry leaves, and asafoetida once the mustard seeds start to crackle.

On a low flame, add sesame seeds. Now toss the patra pieces in the tempering and saute for a minute.

Take them on a plate, garnish them with coriander or coconut, and serve them with sweet and sour chutney.