Patra (Colacasia Leaf Rolls) / Allu Wadi

Ingredients

• 8-10 Patra or allu(colocassia) leaves
• 1 cup Besan
• 2 tsp Ginger paste
• 1 tsp Each dhania- jeera powder
• 1 tsp Chilli powder
• 1 tsp garam masala
• Pinch of Hing powder
• pinch of soda bicarb
• 4 tbsp Tamarind pulp
• 4 tbsp Gud
• Salt to taste
• Oil for deep fry or shallow fry
• 1 tbsp grated coconut for garnishing
  
  For Seasoning
• 1 tbsp mustard seeds
• 1 tbsp sesame seeds
• 1 tbsp cumin seeds (optional)
• 8-10 curry leaves
  
  Method
  
• Mix the gud and tamarind pulp, keep aside for 15-20 min so gud will dissolve.
• Place the leaves face down on the table and slice off the thick portion of the stalks with a sharp knife.
• Mix the besan, dhania, jeera, chilli powder, ginger paste, hing and salt.
• Add to this the gur and tamarind mixture and enough water to make a paste which can be spread easily.
• Spread over a leaf, face down, in a thin layer, leaving a narrow margin all around.
• Place another leaf over this and repeat the besan application.
• Do the same with two more leaves.
• Tuck in the edges along the length and roll like a scroll.
• Repeat with the rest of the leaves. Set all this rolls on a dhokla stand. Spread some oil on a dhokla thali so roll won't be stick to the thali
• Steam rolls for 15-20 minutes in a pressure cooker, do not use the whistle.
• When cool, slice into 1"- 3" thick slices and deep fry or shallow fry.
• Now for seasoning heat 1 tbsp oil in a kadai & add mustard seeds, sesame seeds & cumin seeds, allow to splutter then add curry leaves.
• Add this seasoning on the ready patra & mix well. Then garnish with grated coconut & serve.