Patra

Method

1. 1 Remove the central vein from the taro leaves and wipe them clean, do not wash them with water.
2. 2 Mix chickpea flour with tamarind juice, palm sugar, turmeric, and chili powder until you get a thick, creamy paste.
3. 3 Tamarind juice is not for flavoring but to neutralize the irritating crystals in taro leaves; it should not be discarded.
4. 4 Place two leaves face down, apply glue, fold the edges inwards, and roll tightly into a tube.
5. 5 Steam the rolled tubes for 35 minutes, then let them cool completely before slicing them into 2 cm thick rounds.
6. 6 Sauté mustard seeds in oil, then pour over the slices and sprinkle with roasted sesame seeds and grated coconut.

With an appliance

• Pressure cooker 1 hr

  Replace step 5: steam the taro leaf tubes at low pressure for 15 minutes, then release the pressure naturally for 5 minutes, and let them cool completely before cutting; steps 1–4 and step 6 remain unchanged.