This Recipe Makes ± 16 Patha Slices
Patha is an exquisite delicacy that is extremely well known, particularly among Indian South Africans. Homemade Patha is much more delicious as you can play around with the ingredients instead of purchasing it from the store.
It is a combination of a spicy chilli pasted mixture & layered yam leaves (madumbi). These leaves are wrapped into a roll (like a swiss roll) & thereafter steamed for 1-2 hours until cooked. The rolls are cut into finger thick slices and fried till crisp. The patha slices are traditionally served with puri, a white floured Indian flat bread that is deep fried. The combination of the two is fulled with mouth-watering flavour.
It is flavorful yet fairly tedious to prepare. Most people settle for the frozen store bought ones, but I honestly think that anything that is freshly homemade is always the best.
- ± 12 spinach leaves
- 125 grams plain flour
- 250 grams of gram flour (chickpea flour)
- 5 grams crushed garlic
- 5ml crushed ginger
- 125 grams semolina
- 25 grams crushed coriander seeds
- 5 grams crushed cumin
- 25 grams sugar
- 15 grams sesame seeds
- 5 grams of bicarbonate of soda
- 5 grams salt
- 25ml cooking oil
- 15 grams crushed green chilies
- 125ml vinegar
- 50 grams tamarind or 1 tablespoon concentrated paste
- 500ml plain yoghurt
- Place the spinach leaves on a board & use a rolling pin to roll it flat.The stem in the middle is usually tough so rolling it out will soften it.
- Mix the tamarind in water. (If using the concentrated paste,skip this step as well as step number 3).
- Strain & remove the pulp & seeds from the tamarind.
- In a large bowl/dish, place in all the ingredients except the yoghurt.
- Make a thick batter by adding the yoghurt a spoon full at a time.
- The batter should be thick & not runny.
- Spread the batter on each of the spinach leaves.
- The last layer should end with the batter.
- Fold sides over & thereafter, roll all the leaves lengthwise (roll it like a swiss roll).
- Use a toothpick to hold it in place.
- Wrap the patha into foil & steam for approximately 45 minutes.
- Allow the patha to cool.
- Cut the patha into slices (finger thickness).
- Heat 1 tablespoon of oil in a pan & place the patha slices in the hot oil.
- Fry on a low flame, turning it a few times.
- It should take ± 10 minutes to fry.
- Can be used to make spring rolls or puri patha.