Wash and pat dry the leaves.

Place them upside down and using a sharp knife thin out the thick spine and veins. Be careful not to rip the leaves. Set aside.

In a bowl mix together Jaggery and Tamarind pulp till it dissolves properly. Add 1 teaspoon water if required.

Once it all dissolves, add in the remaining ingredients under paatra.

Mix well and make a thick paste.Add water if required.

Place a leaf vein side up.

Apply 1 tablespoon of the paste to completely cover the leaf.

Place the next leaf on it and repeat. I used 4 leaves in one roll. If you want thinner rolls, use 2-3 leaves.

Tightly roll the leaves to form a roll. Repeat for the remaining 4 leaves and make another roll.

Add 1 cup water in a pan and heat it. Place a steamer basket an inch or two above the water level. Grease the steamer with some oil or non stick spray.

Place the rolls on the steamer basket and cover. Steam for 20-25 minutes on medium heat.

Turn down the flame, remove the rolls and slice them into 1 cm slices.

In a pan heat the oil and add all the ingredients under tempering.

Once the mustard seeds crackle, add the paatra pieces. Mix gently and let them coat with the tempering.

Sprinkle cilantro and coconut and enjoy