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)
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.