• Clean palak leaves by trimming their thick stalks and veins from the bottom side using a knife. Trim all the leaves in this way and keep them aside.

Preparing batter

• Take buttermilk in a big bowl. Next, add spices into it- Coriander powder, chili powder, turmeric powder, carom seeds, garam masala, sesame seeds, green chili paste, ginger paste, and salt to taste. Mix well.
• Now add jaggery, tamarind paste, and oil and whisk the mixture again.
• Add gram flour, and semolina and fold them into the above mixture to get the paste-like mixture. Add the required water to make medium thick consistency of the batter.
• Add baking soda and give a stir.

Preparing patra roll

Method -1

• Take 1-2 Tbsp of Gram Flour Batter and spread evenly on the patra leaf keeping the leaf upside down.
• Place another leaf over it and spread a layer of batter over it.
• Similarly, prepare the 3rd and 4th layers. you can make up to 5 layers.
• To make a roll fold the bottom sides of the leaves. On each fold spread some batter over it. Fold from the sides and roll it tightly.

Method – 2

• Take a handful of spinach and cut it into small pieces and mix in the batter.
• Grease the plate of the steamer and pour the mixture into it. Tap it slightly to make the upper surface even.

Steaming Patra

• Transfer the roll and the plate of pasta to the steamer and cook for 15-20 minutes at high flame.
• The best way to check whether they are cooked or not is to insert a knife in the middle. If it comes clear, Patra is done.
• Switch off the flame and let it rest.
• Cut them into pieces.

Preparing to temper

• In a Pan heat Oil. Add Mustard Seeds (Rai), curry leaves, asafetida, sesame seeds, and dry red chili. Sauté for a minute.
• Put Cut Patra one by one in Pan spreading evenly and cook for 4-5 min on low-med flame till it is crispy.
• Once it is brown and crispy turn it over and cook on another side as well.
• Gujarati palak patra is ready to eat.