In a bowl, mix all the ingredients from Besan to sugar with required quantity of water to form a thick batter.
Wash, rinse and pat dry the colocasia leaves. Cut the thick vein from the centre of the leaf.
Apply the batter on one leaf and place another over it. Smear some more of the paste over it too.
Fold from both sides as shown.
Gently roll it tightly as shown.
Place on a greased plate and steam for 20 minutes or till done.
Cut them into roundels.
Heat oil in a pan and temper with mustard seeds. Allow it to crackle. Add the cumin seeds, sesame seeds, asafoetida and curry leaves. Saute for a few seconds.
Add the paatra pieces and fry on a low flame till light brown on both sides.
Serve, garnished with chili powder (opt), chaat masala, coriander leaves and fresh grated coconut.
