Patra

Dassana Amit links this rolled colocasia-leaf snack to the names Patra, Alu Vadi and Pathrode in different regional cuisines. Her selection follows the steamed-and-tempered preparation rather than the separately offered deep-fried version.

Seedless tamarind is soaked in hot water, with its pulp squeezed into that same water. It joins gram flour, an own ginger–green-chili paste, jaggery and spices to form a thick, sweet and tangy batter.

The leaves are rinsed, dried and trimmed of stems and thick veins. Layers are spread with the same batter, folded and rolled tightly before steaming.

Warm or cooled rolls are sliced into spirals. Mustard, selected white sesame, asafoetida and curry leaves temper in separate oil before the slices are sautéed until golden.

Fresh grated coconut and chopped coriander are mixed through off the heat. The author serves the finished Patra hot or warm and describes a flavorful tea-time snack with layered leaves and gram-flour filling.