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.