Prepare the colocasia leaves: Gently wash the taro leaves and pat them dry. Using a sharp knife, carefully slice off the thick central veins and any thick veins on the back of each leaf without tearing it. This will flatten the leaf and make it easier to roll. Stack the prepped leaves in piles of similar size. (Tip: Organize leaves by size – you’ll be layering the largest to smallest in each roll.)

Make the sweet-tangy besan batter: In a small pan, combine the tamarind and jaggery with ~1/2 cup of water and simmer for a few minutes until the jaggery melts. Stir well, then cool and strain to get a sweet tamarind liquid (or use ready-made tamarind paste and dissolve jaggery in it). In a mixing bowl, sift the besan (gram flour). Add the tamarind-jaggery liquid, ginger-chili paste, all the spices (turmeric, red chili, cumin, coriander, garam masala, hing, salt) and the fennel seeds and 1 tbsp sesame seeds. Pour in ~1/2 cup of water gradually and mix everything into a thick, smooth paste. The batter should be spreadable (like peanut butter consistency – not runny). If it’s too thick, add water by the tablespoon; if too thin, add a bit more besan. Finally, add the 1/4 tsp baking soda and 1 tsp lemon juice on top of it – it will fizz slightly – stir it in. This aerates the batter and will help soften the leaves as they cook. Taste the batter and adjust salt, jaggery, or chili to your liking – it should taste sweet, tangy, and spicy all at once.

Layer the leaves with batter: Place the largest taro leaf on your work surface with the lighter underside (vein side) facing up. Spread a thin, even layer of the besan batter all over the leaf using your fingers or a spatula. Now place the next largest leaf on top of the first (again vein side up, but rotate it a bit so the leaf tips are not aligned exactly, which helps create an even roll). Spread batter on this second leaf as well. Continue stacking 4–5 leaves (or up to 6 if they are small), each time spreading a thin layer of batter on the new leaf. *(You can make 2–3 separate rolls, depending on the total leaves; e.g., with 15 leaves make 3 rolls of 5 leaves each.)*

Roll up the leaves: Starting from the base of the stacked leaves (the end with the stem), fold about 1–2 inches of the sides inward (to encase the filling). Then tightly roll the leaves upward toward the tip into a log, like a jelly roll. Roll firmly so that the roll stays tight and the batter acts as a glue holding the layers together. If any batter squishes out, just smear it on the outside of the roll. You should end up with a neat, compact log. If your roll is large, you can tie it with kitchen string to hold it, but usually if rolled tight enough, it will stay put. Repeat for the remaining leaves to form all your rolls.

Steam the rolls: Prepare a steamer setup (steaming pot or idli/pressure cooker without the whistle). Add a few cups of water and bring to a boil. Grease a steamer tray or plate with a bit of oil and place the patra rolls on it, seam-side down (so they don’t unravel). Steam the rolls for about 20–25 minutes on medium heat (if using an Instant Pot, steam for ~25 minutes on venting mode). You can test by inserting a knife or toothpick into the roll – if it comes out mostly clean (no raw batter), the patra is cooked through. Turn off the heat and carefully remove the rolls. Let them cool completely for at least 15 minutes (steamed rolls are delicate and will firm up as they cool). For easiest slicing, you can even refrigerate the cooled rolls for 30 minutes – this makes them firmer and less likely to break apart when cut.

Slice into vadis: Using a sharp knife, cut each steamed roll crosswise into pinwheels about 1/2 inch thick. Handle gently so the slices (called vadis) hold their shape. You will see the beautiful spiral of green leaf and golden filling in each slice. If any end pieces are very small or have extra batter, you can pan-fry those as a cook’s treat!

Temper and fry the patra: In a large wide pan, heat 2 tbsp of oil on medium heat. When hot, add the mustard seeds and cumin seeds and let them splutter. Then toss in the remaining 1 tbsp of sesame seeds, the dried red chilies, curry leaves, and a pinch of hing, stirring for a few seconds until aromatic. Carefully add the sliced patra vadis in a single layer. Fry them for about 2–3 minutes per side, until they develop a slight golden-brown crust. Flip gently with a spatula to crisp the other side. This tempering step coats the rolls in the flavorful oil and sesame, adding a delightful crunch. (If your pan is not wide enough, temper in batches or do a layer at a time. You can also remove the spices from the oil first, then fry the patra, to prevent the curry leaves and chilies from burning.)

Optional – deep fry method: Instead of pan-frying, you may deep fry the slices in hot oil until crispy before tempering. This yields an even crunchier result, though it’s less healthy. In Gujarat, some folks skip frying altogether and eat the patra just steamed and tempered (soft version), whereas others love the fried texture. Feel free to choose your preferred method: simply steamed and tempered for a lower-fat snack, or fried for a indulgent treat. Either way, finish with the tempering spices for authentic flavor.