Add 1/4 cup of water to the tamarind and jaggery in the pan.

Put this pan over medium heat and let it to come to a boil. sometimes stir.

Turn off the flame and let it to cool.

The leaves should be washed and dried.

Place each leaf upside down as you work, then use a knife to cut away the thick stem and veins without damaging the leaf. To remove the vein, slice the thick stem with a gentle motion. You can repeat this process several times until the vein is nearly flat like the leaf. (Watch the video below for a better explanation.)

With the additional leaves, repeat the process and set them aside. Maintain this state for all the leaves.

With your hands, squeeze the tamarind and jaggery pulp into the same basin or pan when the tamarind and jaggery chutney has cooled.

The pulp should be strained and set aside. I obtained a total of 12 cup Plus 2 tablespoons of pulp. Set it apart.

Use sweet chutney in its place if you want to skip this step.

Put the besan in a sizable mixing basin after sieving it.

Add salt, pepper, coriander-cumin powder, garam masala, turmeric powder, sesame seeds, fennel seeds, ginger paste, hing, oil, and tamarind pulp to the dish at this point. Mix everything thoroughly.

Now, gradually add 12 cup of water to create a thick, lump-free mixture. The paste must be spreadable and neither too thin nor too runny.

Add lemon juice and baking soda to the baking soda now. Give the paste a thorough stirring.

This batter made from chickpea flour ought to taste sour, acidic, and sweet. So give it a taste and modify the jaggery, tamarind, and red chili powder amounts to suit your preferences.

To produce three rolls, divide the leaves into three groups of six each.

Take the largest patra leaf and place it on a work area with the vein sides facing you.

Spread a thin layer of the batter over the leaf using your hands (preferred).

Place a second leaf upside down, this time in a different position than the first.

On top of the second leaf, spread the batter thinly and evenly.

In the same manner as the first leaf, place the third leaf upside down.

For all 6 leaves, repeat these procedures.

Apply some batter, bring the left side to touch the middle line, fold the right side to touch the middle line, and make a tight roll.

From bottom to top, start rolling the leaves tightly. With each fold on the top, continue to add a thin layer of besan paste. Set aside the roll.

Make the rolls once again using a fresh batch of 6 leaves. The largest leaf should be taken first, followed by the remaining leaves, in descending order. From three batches of 18 leaves, I made three rolls. Six leaves were on each roll.

Fill a steamer with 5 to 6 cups of water. When the water is about to boil, cover the steamer.

Place the three rolls that have been prepared seam side down on a steamer plate that has been greased with oil.

Place the steamer plate into the steamer with the rolls on it, then secure the cover. When a toothpick is inserted, it should come out clean after 25 to 30 minutes of steaming.

Turn off the flame, remove the patra rolls, and let them out to cool for about 15 minutes.

Oil is added to a skillet that is already heated to medium-high heat. Use a broad pan to let the patra cook more uniformly.

When the oil is hot, add the cumin and mustard seeds, and wait until they begin to sputter.

Sesame seeds, red dried chiles, curry leaves, and asafetida can now be added. Stir it just a little bit.

Include the Alu Wadis (Patra).

Cook the wadis on each sides for 5 to 6 minutes, or until they are gently crispy and golden brown.

Add some cilantro and coconut flakes as a garnish. Serve them warm with cilantro and sweet chutney.