Patrel (Spiced Colocasia Leaf Rolls)

Ingredients

• 1 cup Gram flour (Besan) (Chickpea flour.)
• 1 cup Mixed lentil flour (A mix of Moong, Masoor, and Tuvar dal flours. Can substitute with more gram flour if unavailable.)
• 2 cups Onions (Finely chopped.)
• 1/2 cup Jaggery (Grated. Adjust to taste.)
• 1/4 cup Tamarind paste (Or thick tamarind pulp.)
• 1 tablespoon Ginger paste (Freshly crushed.)
• 1 tablespoon Garlic paste (Freshly crushed.)
• 1 teaspoon Cumin seeds
• 1 teaspoon Salt (Or to taste.)
• 2 teaspoons Coriander-Cumin powder
• 1 teaspoon Turmeric powder
• 1 whole Ripe banana (Mashed. Originally 'Vasai bananas'.)
• 1 whole Star Anise (Ground.)
• 1 stick Cinnamon (Small piece, ground.)
• 4 whole Dried red chilies (Adjust for heat.)
• 1 cup Fresh coconut (Grated. Divided use.)
• 1 bunch Fresh coriander (cilantro) (Leaves separated from stems.)
• 3 whole Green chilies (Adjust for heat.)
• 4 tablespoons Vegetable oil (Plus more for frying.)
• 8 large Colocasia leaves (Alu/Patra leaves) (Washed and thick veins removed.)

Instructions

1. 1Finely chop the onions. Crush the ginger and garlic. Heat a small amount of oil in a pan and fry the onions, ginger, and garlic until softened and fragrant. Set aside.
2. 2Separate the coriander leaves from their stems. Wash the stems and green chilies, then grind them into a paste. Mix this paste with the star anise, cumin, cinnamon, and dry red chilies. Take about 2/3 cup of the grated coconut and grind it with this spice mixture on a stone or in a blender. Add the turmeric powder. Briefly fry this coconut-spice mixture in a little oil until aromatic.
3. 3Take the remaining 1/3 cup of grated coconut and grind it with a little water to extract a thick coconut milk. Mix the tamarind into this coconut milk (add a little more water if necessary) and let it soak for an hour. Squeeze the mixture thoroughly to extract a thick, flavorful liquid, discarding the solids.
4. 4Sift the gram flour and mixed lentil flour into a large tray or bowl. Add the fried onion mixture and the fried coconut-spice paste. Peel and slice the banana into small pieces and add it to the flour. Add the jaggery, salt, and coriander-cumin powder. Mix everything thoroughly by hand, rubbing the ingredients together. Gradually add the tamarind-coconut liquid to form a thick, spreadable paste. If the mixture is too stiff, add a little water (or a second extraction of tamarind water). Taste and adjust salt if needed. Finally, mix in the reserved chopped coriander leaves.
5. 5Place a large Colocasia leaf vein-side up on a flat surface. Use a knife to carefully shave off the thick central vein without tearing the leaf. Spread a layer of the spiced paste over the entire leaf surface. Place a second leaf on top and spread more paste. Fold in the sides of the leaves and roll them tightly into a cylinder. Secure the roll by tying it with cotton thread.
6. 6In a heavy-bottomed pot, heat a little oil. Place some leftover leaf stems or veins at the bottom to prevent sticking. Arrange the tied rolls closely together in the pot. Cover and cook on low heat for 10 minutes. Flip the rolls carefully and cook for another 10 minutes. Add about 1/2 to 1 cup of water (enough to create steam but not submerge completely), cover tightly, and cook on low heat until the water evaporates and the rolls are firm and cooked through.
7. 7Remove the rolls from the pot and let them cool completely (this makes them easier to slice). Remove the thread. Slice the rolls into 1/2-inch thick discs. Heat oil in a frying pan and shallow fry the slices until golden brown and crispy on both sides. Serve hot.