Patra

Wash the Colocasia leaves thoroughly and pat them dry. Carefully remove the thick veins from the back of each leaf using a knife, being careful not to tear the leaf.

In a small mixer grinder, combine Ginger and Green chili to make a coarse paste. Set aside.

In a large mixing bowl, combine Gram flour, Tamarind paste, Jaggery, Ginger, Green chili paste, Turmeric powder, Red chili powder, Cumin powder, Coriander powder, Garam masala, 2 grams of Asafoetida, Salt, and Lemon juice. Gradually add Water and mix well to form a thick, smooth batter without lumps. The batter should be spreadable, not too runny.