Patra Roditis Recipe

Make tamarind-jaggery mixture

In a small bowl, dissolve the jaggery in the tamarind pulp. Add the tamarind water and stir until smooth. Set aside.

Prepare batter

In a large mixing bowl, sift the gram flour to remove lumps. Add turmeric, red chili powder, garam masala, asafoetida and salt. Gradually add the tamarind-jaggery mixture and 1/2 cup water while whisking to form a spreadable, thick pancake-like batter (consistency similar to thick custard). Adjust water so batter can be spread easily but not runny.

Add aromatics and herbs

Fold in chopped green chilies, grated ginger, chopped coriander leaves and curry leaves into the batter. Mix thoroughly so the herbs are evenly distributed.

Prepare leaves

Wash the colocasia leaves thoroughly and pat dry. Remove the central stem vein from each leaf by running a knife along each side and discarding the thick rib; this makes rolling easier. Keep leaves flat and stacked, midrib side away from you.

Assemble layers

Place one leaf, shiny side down, on your work surface. Using a spatula or back of a spoon, spread a thin, even layer (about 1/8 inch) of the gram flour batter over the leaf, covering the entire surface but leaving the edges slightly cleaner. Place another leaf on top and spread batter again. Continue stacking 3–4 leaves with batter between each layer until you have a stack about 3–4 leaves thick. Repeat to make additional stacks depending on how many leaves you have.

Roll into logs

Starting from one end of a stacked set, roll the layered leaves tightly but not so tight that they squeeze out batter. Brush a little oil on the outermost leaf to help seal the roll. Repeat with remaining stacks to make 2–3 logs (size will depend on leaf count).

Steam the rolls

Arrange the rolls in a steamer tray seam side down. Steam for 25–30 minutes over medium-high heat until the batter is set and firm when pressed. A skewer inserted into center should come out hot and clean. Remove and let cool for 15–20 minutes; cooling makes slicing cleaner.

Slice and toast

When slightly cooled, slice the rolls into 1/2-inch (1–1.5 cm) thick rounds. Heat a nonstick skillet over medium heat and add 1 tablespoon oil. Add sesame seeds and toast lightly for 20–30 seconds until fragrant (optional). Arrange slices in the skillet in a single layer and shallow-fry or toast for 2–3 minutes per side until edges are golden and slightly crisp. Add more oil as needed. Remove to a platter.

Prepare tempering

In a small pan, heat 2 tsp oil or ghee over medium heat. Add mustard seeds and let them crackle. Add the curry leaves and dry red chilies and fry for a few seconds until crisp. Turn off the heat.

Finish

Pour the hot tempering over the sliced, toasted Patra rounds. Sprinkle the toasted sesame seeds over them. Serve warm with lemon wedges on the side.