Patra
Ingredients

• Colocasia leaves 10 (preferably small size)
• Gram flour 250 gms
• Red chilli powder 2 tablespoon
• Asafoetida a pinch
• Turmeric powder 1/4 tsp
• Cumin seeds/jeera 1 tsp
• Mustard seeds/Rai 1 tsp
• Sesame seeds 1 tablespoon
• Khus khus/Poppy seeds 1 tablespoon
• Green chillies 2 (chopped)
• Garam masala 1/4 tsp
• Dry mango/Amchur powder 1 tablespoon
• Aniseed/saunf powder 1 tablespoon
• Sugar 1 teaspoon
• Water as required
• Oil 2-3 tablespoon
• Salt to taste

Patra

Method

1. Wash arbi leaves thoroughly in running water. Cut the mib rib of the leaves (only if thick) with knife carefully without tearing the leaf. Keep aside.
2. Take gram flour in a bowl. Add salt(to taste) and a tablespoon of red chilli powder to it. Now add water to make the consistency of pancake batter.
3. Place a leaf over a flat surface (upside down). Apply batter over the leaf with the help of hand or spatul
4. Place another arbi leaf over this leaf and apply the batter again. Repeat the procedure for five leaves.(five leaves makes one wrap)
5. Roll the leaves
6. Again apply batter over the fold and continue to roll.
7. Now steam the patra wraps for 10-15 minutes in a steamer or dhokla pot.(If you are using large size leaves then cut the wraps from middle into two pieces so as to fit it in steamer plate.)
8. When done, transfer the patras in a plate and allow them to cool. Cut the patras into 1 inch broad pieces. Keep aside.
9. Heat oil in a non stick pan. Add cumin and mustard seeds. Allow it to splutter. Now add chopped green chillies. Cook for a minute. Add patra pieces and the remaining ingredients. Mix gently and cook for 2-3 minutes.
10. Serve hot with tamarind chutney/tomato ketchup.