Ingredients

• 15 - Patra leaves.
• 1 cup - Besan.
• 1 cup - rice Flour.
• 2 tbsps- oil.
• 1 tsp - Rai.
• 1 tsp - Til| For Paste:
• 1 - lemon sized Tamarinl.
• 1 - lemon sized Jaggery.
• Salt - to taste.
• 3-4 green Chillies.
• 1 - One inch Ginger.
• 1 to 2 - Garlic.
• 3 tbsps - Coriander Leaves.
• 1 tsp - Dhania Jeera Powder.
• 1 tsp - Chilli Powder.
• 1 tsp - Haldi Powder.
• 1 tsp - Garam Masala or Pav Bhaji Masala.

How to Make Plain Patra

• Make the above paste and to it add the besan and rice flour and very little water and make it a slightly thicker paste (consistency enough to apply).
• Now cut the stem of the leaves and along with that make a small "V" insertion in the backside of the leaf at the bridge (the bridge is the part which is supposed to give an irritation in the throat).
• After this with a knife just try and remove the bulging parts of the small branches in the leaves.
• The leaf will now almost look like a heart. Wash all the leaves, this is the cleaning process.
• Now keep one leaf with the pointed part towards you. Apply the paste fully. Next place another leaf but with the pointed side away from you. Why we do this is so that when you fold the leaves finally, it is not too thick on one side and thin on another and it will be uniform.
• Like this, apply the paste for 5 leaves.
• Fold the sides slightly, make a roll of the leaves and seal it. Make this sort of rolls for the other 10 leaves with 5 leaves in each roll.
• Steam these in a dokla plate or cooker. After it is thoroughly steamed (will take minimum 10-15 mins, to see whether it is cooked, insert a knife and see that it comes out clean) cut it in thin stripes and keep aside.
• In a pan, take oil, add rai and give vaghar of til. Add these stripes and shallow fry till it becomes crisp.
• Serve with Sauce or chutney. Hope you enjoy making these!