Preparation

Wash and pat dry 1 bunch large collard green leaves (about 5 to 8 large leaves, total weight about 9 oz [260 g]). Cut out and discard the thickest part of the midrib and the stalks.

In a medium bowl, combine 11⁄2 cups [180 g] sifted chickpea flour, 11⁄2 tsp fine sea salt, 1 tsp ground coriander, 1⁄2 tsp smoked sweet paprika, 1⁄2 tsp ground turmeric, and 1⁄4 tsp ground cayenne.

Prepare the yogurt coating. In a separate medium bowl, combine 1⁄2 cup [120 g] plain unsweetened yogurt, 1⁄2 cup [120 ml] water, 2 Tbsp extra-virgin olive oil, 1 Tbsp tamarind paste, and 1 Tbsp peeled and grated fresh ginger. Whisk until smooth. Fold the yogurt mixture into the chickpea flour mixture to form a smooth, thick paste. There
should be no clumps.

Lay one leaf down flat with its glossy side up and the pointy top of the leaf pointing away from you. Using a pastry brush or an o®set spatula, spread a thin layer of the chickpea-yogurt mixture—about 11⁄2 Tbsp or just enough to coat the entire surface of the leaf. Place the second leaf over the first leaf, this time with the pointy tip of the leaf pointing toward you, and coat it with the chickpea-yogurt mixture. Repeat with
the remaining leaves, alternating in the same way.

Now get ready to fold the stack of leaves like a burrito. Start by gently pressing down about 1 in [2.5 cm] from the longer left and right sides inward while you roll the stack of leaves from the top as tightly as you can. Coat the surface of the folded edges as you tightly roll it inward to form a log. Cut the log into 2 equal parts to form rolls, using a sharp serrated knife and a sawing motion. The logs won’t unfold, but if you’re
worried, you can stick a wooden toothpick through the roll to hold it together.

Set up a steamer and fill the base with about 1 in [2.5 cm] of water. At no point should the base of the steamer touch the water. Line the base of the bamboo steamer with parchment paper or lettuce leaves. If using a metal steamer, grease the insides with a little vegetable oil. Bring the water to a boil over medium-high heat, then lower the heat to a simmer. Place the rolls in the steamer basket. Cover and steam until the leaves
turn a dark shade of green and the chickpea-yogurt mixture firms up, 9 to 10 minutes.

Remove from the basket and transfer to a plate. Cut each log into 4 equal, spiral pieces (you will have a total of 8).
In a 12 in [30.5 cm] cast-iron or stainless-steel skillet heat 2 Tbsp neutral oil with a high smoke point such as grapeseed over medium heat. Add the steamed rolls and fry on each side until they turn golden brown and crisp, 2 to 3 minutes per side. Remove from the heat and transfer to a plate.

Wipe the skillet clean and heat 2 Tbsp neutral oil with a high smoke point such as grapeseed over medium-high heat. When the oil is hot, add 1 Tbsp whole black or brown mustard seeds and 12 to 15 fresh curry leaves. Set the crisped rolls on the spices in the hot oil and press down gently for 30 seconds. Then flip the rolls and fry on the
opposite side for another 30 seconds, until the spices are fragrant and the curry leaves turn crisp and translucent.

Remove and transfer the rolls and curry leaves to a serving plate. Garnish with 2 Tbsp chopped cilantro; 1 Tbsp fresh grated coconut (optional); and 1 fresh green or red chilli such as serrano, jalapeño, or bird’s eye, minced.

Serve warm or at room temperature. Patra is best eaten the day it’s made, but you can reheat it in a 300°F [150°C] oven until warm. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.