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.


  1. Combine the chilli bite mix with the chillies and sugar.
  2. Mix the tamarine in the water.
  3. Strain and remove the pulp and seeds.
  4. Add this liquid mixture into the chilli mix to form a thick paste.
  5. Place a little paste onto the leaf. Continue to layer the leaves alternating with the chilli paste.
  6. The last layer should end with the paste. Firmly roll all the leaves lengthwise to form a swiss roll like shape.
  7. 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.