For the besan mixture: Combine all the ingredients together in a bowl, add approx 1 cup water and mix very well using a whisk till jaggery melts and becomes smooth. Keep aside.

How to proceed to make Patra : Firstly, to make Patra take arbi patta, remove the vein using a sharp knife.

Clean arbi patta from both sides using a wet muslin cloth.

Repeat step 1 and 2 to destem and clean 11 more arbi patta. Place an arbi patta on a clean flat surface with the light green side facing upwards and the tip facing towards you.

Spread a little besan mixture evenly on arbi patta using your fingers.

Place another arbi patta over it with the light green side again facing towards and tip in the opposite direction. Again spread a little besan mixture evenly over the arbi patta.

Repeat steps 4 to 6 for more 2 leaves.

Fold the leaves around 2" from both sides. Roll it up tightly to one end to end while applying a little besan mixture in each fold.

Finally, secure the other end using a little besan mixture and keep it aside.

Ready all rolls as same as the first roll.

Place all the 3 rolls in a steamer and cook for 20 to 25 minutes or till they become firm. Keep aside to cool completely for approx 10 minutes.

When cool, cut each roll into 12 mm (1/2") thick slices and keep aside.

Heat oil in a non-stick pan and add rai, when the seeds crackle, add til, hing, and saute on a medium flame for a few seconds.

Add the patra pieces, toss gently and cook on a medium flame for 1 minute.

Fiinally, serve gujrati patras garnishing with grated coconut and finely chopped coriander.