|Chili powder||3 Teaspoon|
|Cumin seeds||1⁄2 Teaspoon|
|Finely chopped coriander leaves||1 Tablespoon|
|Finely grated coconut||1 Tablespoon|
|Gram flour||1 Cup (16 tbs) (Besan)|
|Ground cumin seeds||1 Teaspoon|
|Colocasia leaves||20 Large (Patra Leaves)|
|Mustard seeds||1⁄2 Teaspoon|
|Powdered sugar||3 Teaspoon|
|Sesame seeds||1 Teaspoon|
|Tamarind extract||1⁄2 Cup (8 tbs) (May Use Juice)|
|Turmeric powder||1⁄2 Teaspoon|
First wash the patra leaves and wipe them clean.
Use a pair of scissors to cut the thick veins of the leaves.
Then use a rolling pin to roll them lightly and keep them aside for sometime.
Blend all the ingredients for preparation properly so that the mixture becomes a thick paste.
Take a leaf and place it on a flat surface with its reverse side facing up.
Next take a small amount of the thick paste and apply it all over the leaf surface, thinly and uniformly.
Put another leaf over it and repeat the process.
In this manner, make a set of 3 to 4 layered leaves, the uppermost layer being that of paste.