INGREDIENTS:
• 1 ½ CUP – BESAN
• 1 TBSP – RED CHILLI POWDER
• 2 TBSP – CORIANDER CUMIN POWDER
• ½ TSP – TURMERIC
• 3 TSP – AMCHUR
• 3 TBSP – SUGAR
• 2 TSP – CUMIN SEEDS
• 2 TSP – SESAME SEEDS
• 2 TSP – MUSTARD SEEDS
• 1 TSP – GINGER PASTE
• ½ TSP – CHILLI PASTE
• 1 SPRIG – CURRY LEAVES
• 4 TBSP – CHOPPED CORIANDER
• 1 TBSP + 2 TSP – OIL
• ¼ TSP – ASAFOETIDA
• SALT AS PER TASTE
• 2 BUNCHES – COLOCASIA LEAVES
METHOD:
• In a bowl, mix 1 ½ cup besan, 1 tbsp red chilli powder, 2 tbsp coriander cumin powder, ½ tsp turmeric, salt as per taste, 3 tsp amchur, 3 tbsp sugar, 1 tsp cumin seeds, 1 tsp sesame seeds, 1 tsp ginger paste, ½ tsp chilli paste, 1 tbsp oil & 2 tbsp chopped coriander. Add water gradually & make a lump free thick batter.
• Apply spoonful batter on colocasia leaf evenly. Overlap 2 more leaves similarly. Fold ½ inch inwards on all four sides & roll.
• Grease steamer plate with oil & steam patra for 20 minutes. Let it cool & cut 1 inch thick roundels.
• In a pan, heat 2 tsp oil, add 1 tsp mustard seeds, 1 tsp cumin seeds, 1 tsp sesame seeds, ¼ tsp asafoetida & 1 sprig curry leaves, let it splutter. Add patra & toss for 1-2 minutes.
• Garnish with chopped coriander & serve hot.
