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.

How to Make Patra Bhajia

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