Instructions
- Wash and pat dry the colocasia leaves. Remove thick stems if necessary.
- In a large bowl, combine all Patra Filling ingredients (except colocasia leaves and Tempering ingredients). Mix well to form a smooth paste. Add water gradually to adjust consistency.
- Lay a colocasia leaf flat on a clean surface. Spread a thin layer of the filling mixture evenly over the leaf.
- Place another leaf on top, and repeat the filling process. Stack 3-4 leaves together, covered with the filling.
- Carefully roll the layered leaves tightly like a Swiss roll. Seal the edges with the filling mixture.
- Repeat with remaining leaves and filling.
- Steam the rolled patra for 15-20 minutes, or until a knife inserted comes out clean.
- Let the patra cool slightly, then slice into 1/2-inch thick pieces.
- Prepare the tempering: Heat vegetable oil in a small pan. Add mustard seeds and cumin seeds. When they splutter, add asafoetida, green chili, and curry leaves.
- Pour the tempering over the sliced patra.
- Garnish with sesame seeds, if desired. Serve warm as a snack or appetizer.
