Patra

Description

 * Ethnicity - Marathi, West Indian
 * Type of meal - Party, Lunch, Dinner

Ingredients

 * 8 arbi (colocassia) leaves
 * 1 cup besan
 * 2 tsp ginger garlic paste
 * 1 tsp each dhania and jeera-roasted and powdered
 * 1 tsp chilli powder
 * ⅛ tsp heeng powder
 * tamarind pulp, made from 40 gtamarind
 * 50 g gur
 * 2 tsp salt to taste
 * oil to deep fry

Directions

 * 1) Mix the gur and tamarind pulp, heating a little to dissolve the gur.
 * 2) Place the leaves face down on the table and slice off the thick portion of the stalks with a sharp knife.
 * 3) Mix the besan, dhania, jeera, chilli powder, ginger 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.
 * 4) Spread over a leaf, face down, in a thin layer, leaving a narrow margin all around.
 * 5) Place another leaf over this and repeat the besan application. Do the same with two more leaves. Tuck in the edges along the length and roll like a scroll. Repeat with the rest of the leaves.
 * 6) Steam rolls for 15 minutes in a pressure cooker. When cool, slice into 1" – 3" thick slices and deep fry before serving.