In a bowl, mix besan, rice flour, ginger garlic paste, tamarind paste, red chili powder, coriander powder, cumin powder, turmeric powder, hing, jaggery powder, and salt. Gradually add water to make a semi-thick paste. Set aside.

Wash the colocasia leaves thoroughly using baking soda to remove any dirt. Wipe them dry and remove the stems. Flatten the leaves using a rolling pin.

Place one flattened colocasia leaf on a clean surface. Spread a layer of the prepared paste evenly over it. Place another leaf on top and repeat the process, layering with the paste. Continue this process for 4-5 leaves, making a roll.

Steam the roll in a steamer for about 20 minutes. To check if it's done, insert a knife or toothpick; it should come out clean.

Once steamed, allow the roll to cool slightly, then chop it into pieces.

You can serve the Alu Wadi Patra Vadi as it is or fry them or shallow fry them for a crispy texture. Sprinkle with roasted sesame seeds before serving.

Servings: Approximately 20 pieces