Patra Bhajia

Ingredients
15-20 large patra leaves (colocasia leaves)1/2 cup tamarind extract (juice)1 cup gramflour (besan)3 tsp. chilli powder1/2 tsp. turmeric powder3-4 pinches asafoetida1 tsp. crushed cumin seeds3 tsp. powdered sugar1 tbsp. oilsalt to taste
For seasoning:1 tbsp. oil1/2 tsp. each cumin & mustard seeds1 tsp. sesame seeds1 tsbp. coriander leaves finely chopped1 tbsp. coconut grated fine
Method
Clean, wash and wipe leaves. Cut thick veins with a pair of scissors.
Roll lightly with a rolling pin. Keep aside.
Mix all ingredients (not those for seasoning)
The mixture should be a thick paste.
Place a leaf backside up on a flat worksurface.
Take a little paste and apply thinly all over leaf surface.
Place another leaf over it. Repeat.
Get a set of 3-4 layered leaves, top layer being that of paste.
Fold in the edges and roll the leaves, starting with their base towards tip.
Make the roll tight and seal sides with some paste.
Place in the perforated vessel of a double boiler or steam cooker.
Repeat for all the leaves and paste.
Steam in the cooker for 30-40 minutes till cooked.
Cool, and remove. Cut into 1/2" thick slices.
When cooled well, season as follows.
Heat oil, add seeds, allow to splutter.
Add sesame, coriander, and coconut.
Check and adjust, salt, chilli and sugar as desired.
Mix well, serve hot or cold.