Wash the leaves and wipe it with kitchen towel. Cut the stems.

Take Besan, add all the dry masalas. Add jaggery and tamarind pulp. Add oil.

Apply the batter on each leaf placing them in opposition directions.

Then fold it vertically and then horizontally.

Steam them in a steamer. When done, cool it, cut it in thin slices. Then heat oil and season it with mustard seeds and white til.