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Patra is a traditional Indian dish with authentic regional flavors and aromatic spicing. This beloved preparation is a family favorite that showcases the incredible diversity of Indian cuisine.
Rinse the taro leaves thoroughly and pat them dry. Trim the thick stems for even spreading.
In a mixing bowl, combine chickpea flour, tamarind pulp, jaggery, salt, turmeric powder, and red chili powder. Add just enough water to make a thick, spreadable paste.
Lay one taro leaf vein-side up, spread a thin layer of the chickpea mixture evenly, then place another leaf on top and repeat, stacking 2 leaves at a time for ease.
Roll up the layered leaves tightly from the base to tip, tucking in sides as needed. Secure with toothpicks if required.
Steam the rolls for 25–30 minutes until firm and set. Allow to cool, then slice into 1/2-inch pieces.
Heat vegetable oil in a nonstick pan over medium and add mustard seeds. Once they splutter, add cumin seeds and sesame seeds.
Gently add the patra slices and pan-fry each side until golden and crisp. Remove from pan and sprinkle with grated coconut before serving.
