Recipe and pic credit: Faaiza E
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 powder
2-3 tablespoon oil
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)
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.