First cut stems from colocesia leaves.wash and rinse. Now remove skin of turai and cut into long pcs. And wash.
Now heat oil in abig vessel. Add mustard seeds asofoetida and ginger chilli garlic crushed saute for a min and add turai pcs.salt. saute.and add water 1/2glass and cook on a mid. flame.
Now for batter:-Take a besan rice flour jowar flour in a parat add 1tbsp oil. Salt turmeric powder red chilli powder garam masala asofoetida ginger chilli paste jeggary lemon juice coconut paste and soda mix well and make a semisolid batter.
Take aleaves spread batter put small leaves on a same leaves and spread batter. Fold both side spread batter and roll from down side. Like this way make all patra.
Now add 2glass water in turai mixture boil and set all patra in a mix turai subji. Stir well. Cover lid and cook on a mid. Flame 7-10mins. Open and stir add turmeric powder corriender cumin powder garam masala sugar Mix well and cook 5min. On slow flame.Turai patra is ready.
Serve hot with onion lemon and aachaar. TASTY DELICLIOUS SUMMER SPL. Rcp is ready to serve. Serve hot.
