Add Tamarind and Jaggery to a bowl and pour Hot Water over them.

Let them soak for about 30 minutes, or until the Tamarind becomes soft.

Once softened, crush the Tamarind and Jaggery well with your hands.

Strain the mixture through a fine mesh strainer to remove the seeds and fibers.

Keep the prepared Tamarind Jaggery mixture aside.

Add Whole Cumin Seeds, Whole Coriander Seeds, Ginger, Garlic and Green Chilies to a blender or spice grinder.

Grind everything together to make a coarse paste. Do not make it completely smooth.

Keep the Green Masala aside.

In a large mixing bowl, add Chickpea Flour, Rice Flour, Turmeric Powder, Red Chili Powder, Cumin Coriander Powder, Garam Masala, Hing, Carom Seeds, Sesame Seeds, Baking Soda and Salt.

Add the prepared Tamarind Jaggery Mixture and Green Masala.

Add Hot Oil and mix everything well.

Gradually add Water as required and mix to make a thick but easily spreadable batter.

Make sure the batter is not too thin. It should be thick enough to stay on the colocasia leaves while spreading.

Wash the Colocasia Leaves thoroughly and pat them completely dry.

Turn each leaf over and carefully remove or flatten the thick veins on the back using a knife.

Gently flatten the leaves using a rolling pin, being careful not to tear them.

Keep the prepared leaves aside.

Place one Colocasia Leaf upside down, with the veined side facing upward.

Spread a thin, even layer of the prepared Besan Mixture over the entire surface using a spatula or your fingers.

Place another Colocasia Leaf upside down over the first leaf, positioning it in the opposite direction.

Spread another thin layer of Besan Mixture over the second leaf.

Repeat the same process with 1 to 2 more leaves, spreading a thin layer of Besan Mixture between each layer.

Fold both sides of the layered leaves toward the center.

Starting from the top, tightly roll the layered leaves downward to create a firm cylindrical roll.

Repeat the same process with the remaining leaves and Besan Mixture.

Bring water to a boil in a steamer.

Grease a steaming pan with Oil.

Place the prepared rolls in the pan, leaving some space between each roll.

Place the steaming pan inside the steamer, cover and steam for about 15 to 20 minutes.

Check the rolls by inserting a toothpick into the center. If the toothpick comes out clean, the rolls are cooked.

Carefully remove the steaming pan from the steamer and let the rolls cool completely.

Once cooled, cut the rolls into small round slices.

Heat Oil in a wide pan over low to medium heat.

Add Mustard Seeds and let them splutter.

Add Sesame Seeds, Hing and Curry Leaves and let the tempering splutter.

Arrange the sliced Patra in the pan.

Cook on low to medium heat until the bottom turns golden brown and crisp.

Carefully flip each piece and roast the other side until golden brown and crisp.

Remove from the pan and garnish with Chopped Fresh Coriander and Fresh Grated Coconut.

Serve warm with your favorite chutney and enjoy Patra as a snack, breakfast or delicious side dish with a meal.

Choose fresh, tender, dark veined and medium sized Colocasia Leaves. Very thick or mature leaves can be harder to roll and may have a stronger flavor.

Wash the leaves well and make sure they are completely dry before applying the Besan Mixture.

Flattening the thick veins on the back of the leaves makes them much easier to layer and roll.

Keep the Besan Mixture thick but easily spreadable. A batter that is too thin will not stay properly on the leaves.

Always spread a thin and even layer of Besan Mixture. Too much mixture between the layers can make the rolls difficult to cook.

Place each leaf in the opposite direction from the previous one to create an even roll.

Roll the leaves tightly so the layers stay together while steaming and slicing.

Leave some space between the rolls while steaming so the steam can circulate properly.

Always allow the steamed rolls to cool before slicing. This helps you get clean and neat slices.

Use a sharp knife to cut the rolls into rounds without pressing down too hard.

Roast the sliced Patra on low to medium heat so they become golden brown and crisp without burning.

You can prepare the steamed rolls ahead of time and refrigerate them. Slice and roast them just before serving.

Adjust the Green Chilies and Red Chili Powder according to your preferred spice level.

Fresh Grated Coconut and Chopped Fresh Coriander make a perfect garnish and add freshness to the finished Patra.