Patra

Colocasia (arbi/taro) leaves spread with a spiced, tamarind-spiked chickpea flour paste, rolled tightly, steamed until set, then sliced and shallow-fried with a mustard-sesame tempering until golden and slightly caramelised on the cut edges. A prized Kutchi and Gujarati festive snack — the combination of the earthy leaf, sour-spiced besan coating, and sweet-sesame finish is completely unique.