Wash and dry 8 medium-sized colocasia leaves (arbi ke patte) and remove their thick central veins.
Then finely chop the arbi ke patte — you will need about 2 cups of chopped leaves.
Grate 1 medium-sized potato using a small-hole grater. Wash the grated potato and squeeze out the excess water.
In a mixing bowl, add 1.5 cups of gram flour (besan), ½ tsp turmeric, salt to taste, and 1 cup of water. Mix to make a flowing, medium-thick batter. Keep it aside.
In a pan, heat 2 tbsp oil. Add 1 tsp cumin seeds, a pinch of hing, 1 tbsp white sesame seeds, 2 tbsp coarsely crushed peanuts, and 1 tbsp ginger-green chilli-garlic paste. Sauté briefly.
Lower the flame and add ½ tsp turmeric powder, 1 tsp red chilli powder, 1 tsp coriander powder, and a little water. Sauté well.
Now add the chopped arbi ke patte, 1 tbsp tamarind paste, and 2 tbsp jaggery. Mix well and sauté for 2 minutes until the leaves soften slightly.
Add the grated potato, salt, and ½ cup water. Mix well, cover, and cook for 2 minutes.
Then add the besan batter and mix thoroughly. Cook on low flame for 4–5 minutes until the mixture thickens, leaves the sides of the pan, and forms a dough-like consistency.
Transfer the mixture to a greased plate and level it with a bowl. Let it cool completely.
Once cooled, demould and cut into square pieces.
In a tawa or kadai, heat 2 tbsp oil. Add 1 tsp cumin seeds, 1 tbsp white sesame seeds, a pinch of hing, some curry leaves, and 2 chopped green chillies. Sauté briefly.
Add the patra bites and cook on low flame until the upper side becomes slightly crispy.
Patra bites are ready. Serve hot with chutney.
