Patrel

Ingredients

• Arbi pattas (Colacasia leaves) 8
• Besan (Chick pea flour) 1 cup (120g)
• Dhania (Coriander seeds), roasted and powdered 1 tsp
• Jeera (Cumin), roasted and powdered 2 tsp
• Chilli powder 1 tsp
• Ginger paste 1 tsp
• Garlic paste 1 tsp
• Heeng (Asafoetida)powder 1/8 tsp
• Salt 2 tsp or to taste
• Tamarind pulp, made from 40 g tamarind
• Gur (Jaggery) 50 g
• Oil to deep fry

Preparation

• Mix the gur and tamarind pulp, heating a little to dissolve the gur.

• Place the leaves face down on the table and slice off the thick portion of the stalks with a sharp knife.

• Mix the besan, dhania, jeera, chilli powder, ginger paste, garlic paste, heeng and salt. Add to this the gur and tamarind mixture and enough water to make a paste which can be spread easily.

• Take a leaf, keeping face down, and apply the besan mixture in a thin layer, leaving a narrow margin all around.

• Place another leaf over this and repeat the besan application. Do the same with two more leaves (four in all). Tuck in the edges along the length and roll into a swiss roll like roll.

• Make one more roll with the other four leaves.

• Steam the rolls, keeping the edge down, for 15 minutes in a pressure cooker.

• When cool, slice into ½”- ¾” thick slices and deep fry before serving.