Mix the above mentioned ingredients to the besan and make a thick paste of it by adding a proper proportion of water.
Spread this mixture on the patra leaves.
Then roll the leaves thoroughly and closing the sides by the above paste.
Cook the leaves in a pressure cooker.
Let them cool and then cut it into small pieces (vadis).
Heat some oil in a pan. Shallow or deep fry these aloo vadis in it.
Finally, garnish it with grated coconut, coriander leaves and sesame seeds.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.