To prepare this recipe, grate the jaggery in a small cowl and keep it aside. Now, take a separate bowl and add gram flour, ginger-chilli paste, turmeric, red chilli powder, 1/2 teaspoon asafoetida, jaggery, oil and tamarind paste to it.
Now add water along with salt and mix well until it turns into a smooth paste. On the other hand, wash the colocasia leaves and place them on a chopping board. With the help of a knife, carefully remove the veins from the center of the leaves.
Next, apply the besan mixture on one leaf and place another leaf over it. Make sure that the mixture is evenly coated. Continue this procedure with other leaves.
Now carefully roll the leaves and steam in a steamer for about 20 minutes. When it cools down, cut the leaves into 1 inch slices.
Heat oil in a pan over medium flame and add mustard seeds to it. Now add the remaining asafoetida along with sesame seeds and wait for them to crackle.
Now add the Patras and gently saute them for a minute. Serve hot with any chutney of your choice. You can even garnish it with fresh coriander leaves.
