Patra

Patra Ingredients

Approx 60 large spinach leaves4 cloves of garlic2 inch piece of ginger5 large green chilliesa small handful of coconut chunks6 heaped tbsp gram flour3 heaped tbsp rice flour3 heaped tbsp juwar flour3 heaped tbsp chapatti flour3 tbsp vegetable oil1 tsp hing powder6 tbsp tamarind6 tbsp jaggery goor3 heaped tbsp natural yoghurt2 tsp dhana jeeru2 tsp salt1 1/2 tumeric2 tbsp of garlic, ginger, chilli paste3/4 of a mug filled with lukewarm water2 tbsp sunflower oil2 tsp black mustard seeds2 tsp white sesame seeds1 tsp lemon juiceChopped coriander

Method

1. Wash the spinach leaves and leave to dry. In the meantime, grind together the garlic, ginger, coconut, chillies, goor, yoghurt and tamarind.2. In large bowl, combine the flours, oil, powders, the blended mix and slowly add in the water and mix well to form your paste.3. Prepare your steamer on the hob and brush the top with a little oil.4. Roll out the spinach leaves and cover with the paste. Fold each half into itself (vertically) and roll upwards before placing on the steamer.5. Once all rolls are ready, cover the steamer and leave on high heat for 10mins before reducing heat for a further 20mins. Remove the rolls and cut into bite sized pieces.6. Heat the sunflower oil in a frying pan, add the mustard seeds until they pop, then throw in the sesame seeds for a few seconds, before adding the patra. Ensure the pieces are coated in the oil and seeds and fry on a high flame until crispy, (approx 10mins) Garnish with a little lemon juice and coriander before serving.