Rec cred: Hajera Ebrahim (Ruhana's Mum)Pic cred: Ruhana Ebrahim,@mama_taught_me_well
Ingredients:Vine leaves/Pattha leaves.2 cups chana (gram) flour,½ cup mielie meal,½ cup cake flour,Ground green chillies (to taste),2 medium onions (grated),2 medium tomatoes (grated),Pinch turmeric powder,2 teaspoon chilli powder,2 teaspoon salt,½ cup sour milk,¼ of 300g aamli (tamarind) block,2 teaspoon dhana jeeroo powder,¼ cup Lemon juice,2 teaspoon Methi (Fenugreek) masala,2 teaspoon rough red chillies2 ripe bananas (mashed).
Method:1. Scrape veins off the back of leaves with a sharp knife. Wash and gently wipe leaves clean.2. Mix all ingredients together to form a paste.3. Select the largest leaf, place vein side up, and pointed side away from you. 4. Smear paste onto leaf, place another leaf over, smear paste & repeat. (May need 3-4 or 6-7 leaves to form 1 roll, depending on the leaf sizes.) 5. Roll leaves up firmly into log shapes (like a swiss roll.)6. Wrap with twine and place in a pot to steam.7. When leaves change colour and darken, remove.8. Slice about 1 finger thick (5mm), and wrap in clingwrap. (Now freezer suitable).9. Fry in shallow oil on medium heat, until crispy and golden.10. Serve with puri and lemon juice/ savoury chutney.
Note: If you'd like it a little sweeter, add a handful of mashed dates (Kajoor (Dates))