300g gram flour
Juice of 4 ripe (yellow) limes
20g puréed green chilli
1heaped tsp asafoetida
100ml groundnut or sunflower oil
About 2tbs water
3 large colocasia or chard leaves per "cigar" (makes about five; Jains use colocasia leaves but Swiss chard will do)
Oil and mustard seeds
Make a paste with all the ingredients bar the leaves. Lay a leaf (underside uppermost if colocasia) on the work surface. Smear paste over it cover with a second leaf and repeat then a third. Fold in the edges and roll up. Add an extra dab of paste at both ends. Steam the patril for 30 minutes. Cool slightly and slice.
Heat the oil add the mustard seed roast till fragrant and pour over the patril.