Pantra / Patod (Gujarati)

(Colocasia or Arvi leaves Roll)
Ingredients:
Arvi leaves
Besan
Oil
Ginger
Green chillies
Hing
Powcered Cloves
Haldi
Chilli Powder
Gur/ Jaggery
Imli Paste
Salt to taste
Lime juice
Mustard Seeds (optional)
Sesame seeds (optional)
Dry whole chillies (optional)
Method:Make batter with besan to which add little oil, adrak-green chillies paste, hing, powdered cloves, haldi. chilli powder, little gur, imli paste, salt to taste. Beat well to make a batter which is neither too thin nor too thick. Keep aside for atleast 1/2 an hour.Cut off stems from the leaves and wash them well. Keep away from you as they stain badly. Spread out and flatten them by running a rolling pin over them to break the veins. Lay the leaves with the dark side down. Now evenly spread the batter over it. If the leaves are big a couple will suffice other wise use more spreading batter over each leaf. The topmost leaf must have the batter on it. Now fold over from both sides and spread some more batter over it and roll it up into a tight roll. Steam it at pressure for 15 mins. When cold cut into fingerwide slices Best if cut after keeping it overnight in the fridge.
The slices may be deepfried after dippng in the same batter very lightly or use mix of water and cornflour OR it can be given a tadka of dry whole chillies, mustard seeds and sesame seeds. Squeeze some lime juice over them.
Variation: To the batter add lasun paste or dhania-jeera powder or whole dhania or ajwain