Patra is an Indian speciality made by spreading a spicy gram flour batter on taro leaves, rolling it up Swiss roll fashion and steaming it. It is available from Indian groceries in two forms in the UK. The easiest to find is canned but it is also available frozen, and this is, in my opinion, much better. The amount of patra you need depends on the size of the patra (the frozen is smaller) and the size of your slice of bread.
Polish shops have a range of ketchups. The “extra hot” one illustrated is not as spicy as it claims but has a nice tang. You can always spice it up by going to a Chinese or North American grocery and getting a hot chili sauce to add to it.
To make one sandwich:
between 3 and 5 slices of patra
2 slices wholemeal bread
Polish “extra hot” tomato ketchup
1-2 tbs olive oil
½ tsp white sesame seeds
½ tsp cumin seed
a pinch of asafœtida (hing)
Heat the oil in frying pan and add the spices. Cook for about thirty seconds before adding the patra and turning the heat down. When cooked, it goes a lovely golden brown colour – after a few minutes you will have to flip the slices.
Meanwhile, take one slice of your bread and put lots of ketchup on it. When the patra is done, arrange it on this slice of bread, add some more ketchup and bung the other slice over it. Cut in two and eat.