PATRA

Ingredients :

Patra leaves - 10

Make a paste of :

Tamarind juice - thick pulp removed out of soaking lemon size tamarind in hot water for an hour

besan - 1/2 cup

rice flour - 1/2 cup

salt to taste

ginger - garlic - 2 tbsp

chilli powder - 1/2 tbsp

green chillies - 4

coriander leaves - 1/2 handful

jeera powder - 1 tsp

jaggery - 2 tbsp

For tempering :

Oil - 4 tbsp

white til - 1 tbsp

Method :

1) wash the leaves and pat dry

2) Cut a small triangle along with the stem at the back of the patra leaves.

3) take 1 leaf with the backside and the pointed side facing you.

4) apply the paste evenly 

5) place the second leaf with the pointed side facing against you

6) apply the paste evenly. do this for 5 leaves

7) once done, close the sides by 1 cm and start folding the leaves carefully into a cylinder shape

8) seal the edges with a little paste

9) make another roll with the next set of 5 leaves, steam them

10) once steamed, cut into thin discs 

11) in a non stick pan take oil and splutter til, add the discs and saute it in sim flame till it becomes crisp