Patha is a combination of layered yam leaves (madumbi) and a spicy chilli pasted mixture. These leaves are wrapped into a roll (like a swiss roll) and steamed for 1-2 hours until cooked. The rolls are cut into finger thick slices and fried till crisp. The patha slices are traditional served with puri, a white floured Indian flat bread.
- 10 leaves (washed and dried thoroughly)
- 250g chilli bite powder mix ( shop purchased)
- 3 green chillies, finely chopped
- 2 teaspoon tamarine (imili)
- ½ cup water
- 1 teaspoon sugar
Optional: if chilli bite mix is not available, the following combination can be used as a substitute:
250g of gram flour,1 teaspoon of chilli powder, ½ a teaspoon cumin and coriander powder, ½ a teaspoon of salt.
- Combine the chilli bite mix with the chillies and sugar.
- Mix the tamarine in the water.
- Strain and remove the pulp and seeds.
- Add this liquid mixture into the chilli mix to form a thick paste.
- Place a little paste onto the leaf. Continue to layer the leaves alternating with the chilli paste.
- The last layer should end with the paste. Firmly roll all the leaves lengthwise to form a swiss roll like shape.
- Wrap the patha into foil and steam for approximately 45 minutes. Allow the patha to cool. Cut the patha into slices (finger thickness) and place on a grease tray. Coat the surface of each patha with a little oil and bake on 180 degrees for 15 minutes or until golden brown. Serve hot in a puri or place in a puff pastry when baking.
The patha can be deep fried instead of baking.