Patra (Colocassia)

Ingredients

• - 8 pcs: Arbi(colocassia) leaves
• - 1 cup: Besan
• - 2 tsp: Ginger garlic paste
• - 1 tsp: Each dhania and jeera-roasted and powdered
• - 1 tsp: Chilli powder
• - 1/8 tsp: Heeng powder
• - Tamarind pulp, made from 40 gm: tamarind
• - 50 gm: Gur
• - 2 tsp: Salt to taste
• - Oil to deep fry

Method

• - Mix the gur and tamarind pulp, heating a little to dissolve the gur.
• - Place the leaves face down on the table and slice off the thick portion of the stalks with a sharp knife.
• - Mix the besan, dhania, jeera, chilli powder, ginger garlic paste, heeng and salt. Add to this the gur and tamarind mixture and enough water to make a paste which can be spread easily.
• - Spread over a leaf, face down, in a thin layer, leaving a narrow margin all around.
• - Place another leaf over this and repeat the besan application. Do the same with two more leaves. Tuck in the edges along the length and roll like a scroll. Repeat with the rest of the leaves.
• - Steam rolls for 15 minutes in a pressure cooker. When cool, slice into 1"- 3" thick slices and deep fry before serving.