Take 1 bunch of Colocasia Leaves. Separate the stale/rotten leaves.

Wash properly with water. Pat it dry. Now, separate the stems.

Devein the leaves from the centre. Either you can devein completely or trim the veins depending upon the thickness of the veins. Discard the stems/veins or use to make other recipes.

Gently flatten the trimmed veins of the leaves with the help of rolling pin. Once done with the disection or preparation of the leaves, take 1/2 lemon and rub where the stems/veins are removed to prevent itching in throat. Keep aside and begin to prepare batter.

First, prepare ginger garlic paste with 2 chillies and 1 peice ginger (peeled and 1" in size) by crushing it with mortar pestle.

Now, prepare Tamarind pulp with 30 to 40 grams of Tamarind. Soak Tamarind in 1 cup of warm water for 15 to 20 minutes.

After 15 to 20 minutes, crush it well with your hands. Remove the seeds. Extract the pulp by putting it in a strainer. Add little amount of water to extract completely.

Now place the saucepan on a stovetop adding this prepared pulp and simmer for 5 minutes. Finish it off and allow to cool. Keep aside. (You can either make chutneys or whatever you want by adding spices in tamarind)

Now, grate jaggery to add in the batter.

Now, take all prepared ingredients together. In a mixing bowl, add 1 and 1/2 cups garam flour. Add all other ingredients - 1 tablespoons Ginger Garlic paste, 1/2 teaspoon red chilli powder, 1 teaspoon coriander powder, 1 teaspoon garam masala powder, 1/2 tablespoon salt, 1 tablespoon grated Jaggery, pinch of asafoetida and 1/4 cup tamarind pulp.

Add 1/2 cup of water or more gradually. Prepare a batter neither too thick nor too thin.

Now, take 1 leaf and spread the prepared batter on the underside of the leaf with pointed side towards you. Spread evenly in a thin layer. Place second leaf with pointed side towards the opposite side.

Spread the batter evenly on the second leaf too. Then put third leaf and follow the same step till you get 4 layers of the leaves.

Now, we have to fold the leaves. first fold the sides inside, apply batter and finally make a roll starting from one side ensuring they should not tear out.

Prepare the other roll following the same way mentioned in above steps. Place them in a steamer for 20 minutes or as required. Note - I have used a cooker for steaming. (For steaming only NOT pressure cooked.

Take them out and allow to cool. Cut into peices.

Take all ingredients together to shallow fry. Heat oil in a pan. Add Mustard seeds, curry leaves

When mustard seeds begin to splutter, add all the prepared patra and shallow fry from both sides on low heat. Once they turn little crispy, add White Sesame seeds and fry for another 1 minute and it is ready.

Serve and enjoy with dips/sauce/ketchup of your choice.