Patha is stuffed and rolled #taro leaves also known as #colocasia esculenta, #elephantsears and #madumbe in South Africa. It’s a favourite among Indians in #Durban #SouthAfrica and is enjoyed as a tea time or anytime snack. All parts of this plant is poisonous and it’s mandatory to cook it for it to be edible. Wear gloves when cleaning as it may cause skin irritation and drizzling lemon juice before eating reduces throat irritation.
My Recipe 👏🏼
PATHA
PS. This is a large recipe because my harvest was great from my garden this year plus, I had some donated from a friend’s garden. Divide this recipe in half for a smaller amount. Makes 4 large rolls that can be steamed, cooled, then frozen if desired, taken out, thawed at room temperature, sliced then, pan-fried and served hot when needed.
Ingredients
20-25 medium sized younger Taro or Colocasia Leaves (elephants ear) #arbi #madumbe
2 cups gram flour
1-1 1/2 inch piece of jaggery soaked in 4-5 tablespoons water (1-11/2 tablespoons brown sugar)
1 to 1 1/2 tablespoons garam masala (I used fresh homemade)
1 teaspoon coriander powder
1 teaspoon cumin powder
2 teaspoons amchur or mango powder (or tamarind (2”piece soaked in 4 tablespoons water or 4-5 tablespoons lemon juice)
1 tablespoon Kashmiri chilli powder
1 2/3 teaspoons sea salt
1 teaspoon turmeric powder
1 teaspoon crushed (or paste) ginger & garlic mixed (or half teaspoon each)
2 tablespoons lemon juice (fresh squeezed-omit if using lemon juice above)
Filtered Water to make a thick paste (spreadable consistency)
1/4 cup rice flour
1 1/2 tablespoons sesame seeds
2 teaspoons sesame seeds for garnish
3-4 crushed green chillies (cayenne if you prefer hot or milder chillies if u prefer it less spicy) optional
Method
Clean the leaves as shown in the video. Once cleaned keep covered as they oxidize and change colour. Soak the jaggery in water until dissolved. Whisk together the flour and all the spice powders until well blended. Add in the liquid ingredients together with garlic and ginger paste. Mix. Add a little water at a time to make a medium thick consistency paste that’s easy to spread on the leaves. Spread the leaves out and arrange into batches of 5’s or 6’s in equal sizes. Make sure they are dry. Flip over on the wrong side, place on a firm surface, and spread the paste, using hands or a pastry brush. Arrange the leaves one on top of each other and roll tightly as shown in video. Once rolled tie up to prevent from opening while steaming, just to be careful. Steam for about 20-30 minutes on medium heat, covered. Once done, remove and cool on a cooling rack. Cover with a damp dish cloth to prevent outer leaves from drying out. Once cool, slice and pan fry with just a light coating of oil in a non stick pan, about a minute on each side on medium heat. Remove from the pan when golden brown and enjoy hot served sandwiched between two matching sized hot puris. This makes for a perfect tea time snack.
Tips
Kashmiri chilli powder is mild, substitute 1 teaspoon pure chilli powder if preferred hot and omit green chillies. Adjust the spiciness according to taste. Do not add too much of filling, rolling will be a problem. Roll tightly so there’s no gaps when slicing the patha after steaming. If the paste was of a good consistency the leaves should stick together nicely, preventing gaps.
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