Homemade Pattha recipe by Ruhana Ebrahim

Name: Homemade Pattha recipe by Ruhana Ebrahim
Total time: 60 min
Ingredients: Homemade Pattha; 2 cups chana (gram) flour,; ½ cup mielie meal,; ½ cup cake flour,; Ground green chillies (to taste),; 2 medium onions (grated),; 2 medium tomatoes (grated),; Pinch turmeric powder,; 2 teaspoons chilli powder,; 2 teaspoons salt,; ½ cup sour milk,; ¼ of 300g aamli (tamarind) block,; 2 teaspoons dhana jeeroo powder,; ¼ cup lemon juice,; 2 teaspoons Methi (Fenugreek) masala,; 2 teaspoons rough red chillies; 2 ripe bananas (mashed).; 1. Scrape veins off the back of leaves with a sharp knife. Wash and gently wipe leaves clean.; 2. Mix all ingredients together to form a paste.; 3. Select the largest leaf, place vein side up, and pointed side away from you.; 4. Smear paste onto leaf, place another leaf over, smear paste & repeat. (May need 3-4 or 6-7 leaves to form 1 roll, depending on the leaf sizes.); 5. Roll leaves up firmly into log shapes (like a swiss roll.); 6. Wrap with twine and place in a pot to steam.; 7. When leaves change colour and darken, remove.; 8. Slice about 1 finger thick (5mm), and wrap in clingwrap. (Now freezer suitable).; 9. Fry in shallow oil on medium heat, until crispy and golden.; 10. Serve with puri and lemon juice/ savoury chutney.

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Homemade Pattha recipe by Ruhana Ebrahim posted on 28 Sep 2017 . Recipe has a rating of 5.0 by 1 members and the recipe belongs in the Vegetarian recipes category

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ebrahim
halaal
homemade
pattha
recipe
ruhana

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Ingredients

Homemade Pattha
2 cups chana (gram) flour,
½ cup mielie meal,
½ cup cake flour,
Ground green chillies (to taste),
2 medium onions (grated),
2 medium tomatoes (grated),
Pinch turmeric powder,
2 teaspoons chilli powder,
2 teaspoons salt,
½ cup sour milk,
¼ of 300g aamli (tamarind) block,
2 teaspoons dhana jeeroo powder,
¼ cup lemon juice,
2 teaspoons Methi (Fenugreek) masala,
2 teaspoons rough red chillies
2 ripe bananas (mashed).
1. Scrape veins off the back of leaves with a sharp knife. Wash and gently wipe leaves clean.
2. Mix all ingredients together to form a paste.
3. Select the largest leaf, place vein side up, and pointed side away from you.
4. Smear paste onto leaf, place another leaf over, smear paste & repeat. (May need 3-4 or 6-7 leaves to form 1 roll, depending on the leaf sizes.)
5. Roll leaves up firmly into log shapes (like a swiss roll.)
6. Wrap with twine and place in a pot to steam.
7. When leaves change colour and darken, remove.
8. Slice about 1 finger thick (5mm), and wrap in clingwrap. (Now freezer suitable).
9. Fry in shallow oil on medium heat, until crispy and golden.
10. Serve with puri and lemon juice/ savoury chutney.