Ingredients.
One roll of patara (colocasia) leaves you probably get 10 /12 leaves they may be different size . https://www.tarladalal.com/glossary-colocasia-leaves-1303i
For the Paste
400g rice flour
150g gram flour
150 chapati flour
100g cornmeal (flour)
(if you don't have chapati or corn flour then add extra rice / gram flour.
2 tablespoon grated ginger
2 tablespoon grated garlic
1 teaspoon green chilli
2 teaspoon cumin/coriander powder
1 teaspoon Garam masala
3/4 chilli powder
3 tablespoon plain yogurt
3 tablespoon brown sugar or white sugar
2 tablespoon oil
1 1/2 teaspoon salt
Water
Method
Mix all flour together first and then add the remaining paste ingredients in flour
Mix it well then add warm water as you need to make thick smooth paste.
Give it a taste, add more salt or sugar as you like it.
Now take single leaf, place on a smooth surface and cover one side with a thin-med layer of paste (not thick). don't cover very thick
Then fold the leaf from both sides and cover the these upper sides with paste again
Start rolling from top, covering the edge with a light covering of paste, ensuring it sticks down.
Roll down all the way, at the end put some paste to stick edge
(For small leaves, you can put them on top of large leaf and use together with method above)
When you have rolled all the leaves, put some water and a teaspoon of oil (to stop the patra from sticking) in a steamer
Put all patra in the steamer
Steam cook, at first leave the flame on high for ten minutes and then on medium heat for almost an hour. Top up the water with hot water if you need
To check if the patra are ready. Use a knife inserted into the patra ( they should go in easily) .
When done switch of cooker and leave it in the steam for about half an hour
Take lid off and let it rest.
After 10-15 minutes take them out on board and let it cool down.
Cut it in small pieces, eat steamed or fried.
To fry
Heat the frying pan,
put some oil in,
add mustard seeds when it's cracked lower the heat,
add sliced patra.
Sprinkle some sesame seed and some brown/white sugar .
(Option (suggestion from Ash - add fennel seeds for a little aniseed crunch))
Ready to eat.