PATRA

Ingredients
24 large patra leaves½ lb (225gm) gram flour½ lb (225gm) medium wheat flour3 tsp fresh ginger (crushed)4 tsp chilli powder2 tsp ajmo (carom seed)7oz (200gm) plain yoghurt3 tbsp peanuts (coarsely ground) optional3 tsp garlic (crushed)1 tsp turmeric powder1 tsp cumin and coriander powder8 tbsp oil8 tsp fennel seedsJuice of 2 lemons1 tsp baking powder4 tsp sugar2 tbsp saltpt (140ml) waterStir-fried patra:2 tsp mustard seeds4 tsp sesame seeds1 large onion (finely chopped)2 tbsp dessicated coconut (for garnish)5 sprigs coriander (for garnish)Juice of 1 lemon8 tbsp oil3 tsp sugar
Method
1. Blend the gram flour and wheat flour with all the ingredients except the patra leaves by adding water to form a thick paste.
2. Wash the patra leaves under running water.
3. Dry them with a cloth. Remove all the purple or white veins with a sharp knife, making sure not to damage the leaves too much.
4. Take three patra leaves and place them on the work surface with shiny sides down and pointed end towards you.
5. Spread the paste liberally on one of the leaves, then place a second leaf on top of the pasted leaf and apply more paste as before.
6. Repeat with the third leaf.
7. Fold the two edges lengthwise towards the middle, to form a rectangular shaped strip. Apply more paste to the folded sides.
8. Take the top end of the rectangular strip and form a tight roll, sealing the pointed end with some paste.
9. Continue to do the same with the rest of the patra leaves.
10. Steam the patra rolls in a steamer for 2 hrs or in a pressure cooker for ½ hour.
11. Remove from the cooker and let the rolls cool down completely to firm up. Cut them into ½ inch (12mm) thick slices.Deep-fried Patra:Heat the oil for deep-frying to a high heat. Fry the patra slices until golden brown on both sides. Remove and place on a paper towel. The crunchy patras can be served with any tangy chutney or your choice.Stir-fried patra:Heat the oil in a large pan and add mustard seeds. When popped add sesame seeds and the chopped onions. Stir well. Chop the sliced patra into four pieces each and add them to the onion mixture. Stir well and let it cook for a further 5 mins. Remove from heat, add the sugar and lemon juice and stir gently to avoid breaking up the cubes. Garnish with desiccated coconut and coriander before serving with tamarind sauce.Tip:Patra leaves are bought in bundles of small or large sized leaves. All the leaves must be used up once the wrapping is removed. Patra can be frozen at the uncooked stage (ie: before steaming). Place them in the freezer on a tray. Once frozen they can be stored in an appropriate container for future use. Steam patra straight from frozen.Serves 8 - can be served steamed, deep-fried or stir-friedPreparation time 45 mins, cooking time 160 mins (inc steaming time)