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1 Wash colocasia leaves to clean them, then dry them using a kitchen towel.
2 Place leaves on a flat surface, facing the dark green side of the leaf down. Gently devein the leaves With a kitchen knife, ensuring not to cut the leaves. Discard the veins.
3 To make the patra paste, combine all the listed ingredients in a bowl to make a thick paste.
4 Take a colocasia leaf and lay it flat, with the tip facing you. Smear some of the paste evenly on the leaf. Add paste to a second leaf and lay it on the first leaf, with the tip pointed in the opposite direction. Continue the same pattern until you have
5 layers.
5 Gently fold the left and right side of the leaves inward l inch. Then tightly roll the leaves to make a log, smearing more paste on the leaves as you roll.
6 Add 3 cups of water to the bottom of a steamer and heat. Grease the steamer plates with oil and place the roll onto the plates. Place in steamer, cover, and steam for 10-12 minutes on high heat.
7 Remove plates from the steamer and allow to cool for 10 minutes. Once cool, slice the log into 1 inch pinwheels and set aside.
8 To make the seasoning, heat oil in a wide sauté pan on medium heat. Add mustard, cumin and sesame seeds and allow them to crackle. Then add asafoetida and curry leaves. Let it cook for about 30 seconds. Add patra to the pan
and cook until they turn golden brown. Remove from heat and arrange patra on a platter. Garnish with coconut.
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