Ingredients:

• 15-20 large patra leaves (colocasia leaves).
• 1/2 cup – Tamarind extract (juice).
• 1 cup – gram flour (besan).
• 3 tsp – chilli powder.
• 1/2 tsp – Turmeric powder.
• 3-4 pinches asafoetida.
• 1 tsp – crushed cumin seeds.
• 3 tsp – powdered sugar.
• 1 tbsp – oil.
• salt to taste.
• For seasoning:
• 1 tbsp – oil.
• 1/2 tsp – each cumin & mustard seeds.
• 1 tsp – sesame seeds.
• 1 tsbp – Coriander leaves finely chopped.
• 1 tbsp – Coconut grated fine.

Method:

1. Clean, wash and wipe leaves. Cut thick veins with a pair of scissors.
2. Roll lightly with a rolling pin. Keep aside.
3. Mix all ingredients (not those for seasoning).
4. The mixture should be a thick paste.
5. Place backside of leaf on a flat surface.
6. Take little paste and apply thin layer all over the leaf surface.
7. Place another leaf over it. Repeat.
8. Get 3-4 layered leaves and top layer with paste.
9. Fold edges and roll the leaves, starting with their base towards tip.
10. Make the roll tight and seal sides with paste.
11. Place perforated vessel of a double boiler or steam cooker.
12. Steam in the cooker for 30-40 mins till cooked.
13. Cool and remove. Cut into 1/2 thick slices.
14. When it cools season as follows.
15. Heat oil, add seeds and allow to splutter.
16. Add sesame, coriander and coconut.
17. Check and adjust salt, chilli and sugar as desired.
18. Mix well and serve hot or cold.

Recipe courtesy of Saroj Kering