Monday, 1 August 2011

Spinach "Patroda" (Maami's Corner)


This is a traditional Maharashtrian snack, using Colocassia leaves, which  may not be available everywhere, so I tried it with broad spinach leaves. It tasted good, in fact, better than with colocassia leaves.Hence the recipe.


INGREDIENTS:
Broad spinach leaves/palak: 10
Bengal gram dhal: 2 tbsps
Red gram dhal: 2 tbsps
Black gram dhal: 2 tbsps
Green gram dhal: 2 tbsps
Dry red chilli: 6
Coconut: 2 tbsps
Cumin seeds: ½ tsp
Asafoetida powder: ½ tsp
Garlic: 6 pods
Oil: to shallow fry
Salt to taste

METHOD:
Soak the dhals in water for 1 hour, coarsely grind with red chilli, coconut, cumin, asafoetida, garlic & salt.
Remove the stem from a leaf, place upside down on plate, apply the ground paste, place another leaf over it. Repeat this with 3 more leaves. Now roll like you would do a Swiss roll. Do the same with the remaining 5 leaves.(make another roll)
Steam for 10 minutes, cool & cut it into 1”pieces. Shallow fry in a pan.
Dribble oil around it & brown evenly.
Serve with chutney.

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