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  • 10 medium-sized colocasia leaves, thoroughly washed and dried with a kitchen towel
  • 1 tsp mustard seeds (rai/sarson)
  • 2 tsp sesame seeds (til)
  • ⅛ tsp asafoetida (hing)

For the Besan Mixture

  • 2 cups Bengal gram flour (besan)
  • 1 tsp ginger-green chilli paste
  • ½ tsp turmeric powder (haldi)
  • 1 tsp red chilli powder
  • ½ tsp asafoetida (hing)
  • 4 tbsp date-tamarind paste
  • Unrefined salt to taste

For the Garnish

  •  2 tbsp freshly grated coconut
  •  2 tbsp finely chopped fresh coriander leaves (dhania)


Combine all the ingredients for the besan mixture in a bowl. Add water (approx 1 cup) and mix thoroughly, until the mixture becomes smooth. Keep aside.

Place the colocasia leaves on a clean dry surface, with the vein side facing upwards. Slice off the raised portion of the veins, using a sharp knife. Place a leaf with the tip facing towards you, apply a little besan mixture and spread it using your fingers to make an even layer. Apply a little besan mixture on another leaf and place it on the first leaf, with the tip in the opposite direction. Continue the procedure for 3 more leaves. Fold the leaf at around 1” from one side. Apply the besan mixture on it. Repeat the same with the other side.  Then, roll up the stack of leaves tightly, while applying besan mixture with each fold. Keep aside. Repeat with the remaining 5 leaves and besan mixture, to make 1 more roll and steam in a steamer for 20 – 25 minutes, or until it becomes firm. When cool, cut into 12 mm (½”) thick slices. Keep aside. Heat a kadhai (Indian wok) and add mustard seeds. When the seeds crackle, add sesame seeds and asafoetida and sauté on medium heat for a few seconds, while stirring continuously. Add the paatra pieces, toss gently and sauté on medium heat for a minute. Serve immediately, garnished with grated coconut and chopped coriander leaves.

Serves 4


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