Home-made Patha
1 tsp cumin (jeera) seeds
1 tbs coriander (dhania) seeds
3½ tsp tamarind or 1 tbs concentrated paste
100 ml water
1 cup all-purpose flour
1½ cups gram flour (chickpea/besan flour)
1 cup semolina
2 tbs white sugar
1 tsp salt
1 tsp bicarbonate of soda
1 tbs sesame seeds
1 tbs red chilli flakes
2 tsp crushed ginger and garlic
1½ tbs vegetable oil
½ cup white vinegar
2 cups plain yoghurt
± 12 yam/spinach leaves
1 cup water for steaming
Crush the cumin and coriander seeds and set aside. I used a pestle and mortar to crush them.
Place the tamarind into a bowl. Pour in 100ml water. Press the tamarind between your fingers and smash it to allow it to be diluted in the water.
Once done, you should have brownish-coloured water. Using a strainer, strain the tamarind water to get rid of the pulp that may have been left over. Set aside.
In a mixing bowl, add the allpurpose flour and the gram (chickpea/ besan) flour. Add the semolina, the white sugar, salt and bicarbonate of soda.
Thereafter, add the sesame seeds, red chilli flakes, the crushed ginger and garlic, the crushed cumin and coriander seeds. Mix together.
Pour in the vegetable oil, the tamarind water and the vinegar. Mix well. Finally, add the plain yoghurt.
Mix well until it forms a batter. The batter should be thick and not runny. Set aside until ready to use.
Rinse yam or spinach leaves. I used spinach leaves. Cut off the extended stems.
The stem in the middle is usually tough so the next step is to roll them out. Roll the leaves out using a rolling pin. This will flatten the stem and help soften it.
Once all of the leaves are rolled out, it is time to start layering them.
Place one of the leaves on to a working surface and scoop some of the batter on to the leaf. Spread out the batter so that it covers the entire leaf.
Thereafter, place another leaf over the batter. Another layer of the batter goes on to that leaf and so forth. The last layer should end with the batter.
Fold the sides of the leaves over. Thereafter, roll all the leaves lengthwise (roll it like a Swiss roll).
Tightly wrap the patha in foil. Steam it for 45 minutes. I used my instant pot for this step, but it can also be done on the stove.
Fill the instant pot or a large pot with 1 cup of water for steaming. Place the patha on a trivet and put it inside the instant pot.
Alternatively, place it on to a trivet or stand and put it into a pot. Steam for 45 minutes.
After 45 minutes, turn off the instant pot or heat on the stove, remove the patha and allow it to cool completely before opening the foil.
Once the patha has cooled, unravel it. Cut the patha into slices (finger thickness).
Now you will be able to see all those layers.
If they aren’t going to be consumed straight away, the patha can be refrigerated for up to a week or it can be frozen for a few months.
Allow it to thaw before frying or baking.
To prepare the pathas, heat 2 to 3 tablespoons of vegetable oil in a pan on medium heat.
When the oil is hot, place the patha slices into the pan, without overcrowding the pan.
Fry until it becomes slightly golden in colour, about 10 minutes. Drain on paper towels.
Add a splash of lemon juice onto each of the pathas.
Serve them with soft puris. These are puri pathas.
Makes ± 10 patha slices.
TIPS: The pathas can also be cut into halves and folded into spring roll sheets and then fried. Also sandwich them between puff pastry and bake until the puff pastry is cooked.