Patha

CREDITS

Recipe and pic credit: Faaiza E

INGREDIENTS

1½ cups cake flour 1 cup chana flour ½ cup mielie meal 1-2 tablespoon sugar Salt to taste 1 tablespoon dhana Jeeru (Cumin) Red chillie powder to taste Green masala to taste 2 tablespoon Methi (Fenugreek) masala ¼ teaspoon baking powder2-3 tablespoon oil 1 onion ½cup aamli pulp (aamli & water)½-¾ cup vinegar... depending on how sour you want it. ½ cup maas or yoghurt sesame seeds and saumph (optional)

METHOD

Liquidise the onion, vinegar and aamli pulp till smooth.
Add to rest of ingredients to form a batter.
Add water to thin it down if it's too thick.

Wash and dry patha leaves.
remove all veins/stems with a sharp knife.
Spread batter on generously and fold into mini patha rolls or if leaves are big make into big rolls.
Steam in a pot over boiling water for 10-15 minutes.
a little longer for the big rolls.
Freeze it once completely cool. Fry as required.
Serve with puri and chutney.
Any leftover batter can be frozen and used when needed.

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