Wash the leaves.
Mix all the ingredients, except those for tempering. Add some water to make a thick paste.
Fill a pressure cooker with some water. Place a small heatproof container down side up and pour water into the cooker about 2” deep. Grease a colander and place it on the container. Ensure the colander does not touch water or the patra which will be steamed in it will become soggy and mushy.
Let the water come to a boil. In the meantime, begin layering the patra leaves. The base or the first leaf of the patra should always be the largest leaf, the rest can be of different sizes.
Place the largest leaf on the bottom of a big thali or chopping board. Apply the paste on it. Place a small leaf on one side of the large leaf and again apply the paste. Then the second leaf is placed on the other side of the base leaf. Once again, apply the paste. Finally, place the third leaf in the centre of the base leaf and apply the paste there too. Repeat this process with more leaves. The layering can be done with a minimum of 3 leaves and a maximum of 7 leaves.
Fold the leaves to form a roll. Fold up one side half towards the centre and press well, then fold the other side. Both these halves will overlap a little. Press the folded sides well - start folding from the top and keep aside.
Repeat the process with the remaining leaves to form more rolls.
Place these rolls on the greased colander. Remove the gasket from the lid of the cooker, shut it halfway and do not put the whistle on it. Steam over a medium flame for 25-35 minutes. The cooking time depends on the size of the rolls. Also, after 10 minutes of steaming, check the water content in the cooker and add more if required so that there is enough water to last 30 minutes of cooking.
After 25 minutes, insert the knife in the middle of the roll and check for doneness. If it comes out clean, it is done. If not, cook for 10 more minutes.
Cool down the patra and slice with a greased knife.
For the tempering, heat oil in a pan. Add fenugreek seeds and after a few seconds, add onions and cook till slightly brown in colour.
Cut the sliced patra into four parts, add them to the tempering and cook over a medium flame for 5 minutes. Squeeze some lemon juice over the patra.
Garnish with sesame seeds and fresh grated coconut.