parsi patrel
Small arvi leaves 30 nos.
Gram flour 1/2 cup
Wheat flour 1/2 cup
Whole rice flour 1/2 cup
For the masala
Red chilies 6 nos.
Green chilies 6 nos.
Ginger 1" piece
Garlic 1 pod.
Cummin seeds, roasted 1 tsp.
Coriander seeds, roasted 1 tsp.
Cloves 6 nos.
Cinnamon 1" piece
Turmeric powder 1/2 tsp.
Bananas, mashed 2 nos.
Coriander leaves, chopped 2 tbsp.
Tamarind water 1 cup
Jaggery 2 tbsp.
Oil 6 tbsp.
Salt As required
Procedure:
1. Remove the centre large stem from each of the leaves.
2. Place a large leaf upside down and mix all the ingredients together except the oil into a thick paste and add water if required.
3. Apply the mixture thinly on the leaf and place another leaf on top and again apply the mixture.
4. Continue this process for 4 or 5 leaves if they are large or else 8 or 10 leaves if they are small.
5. Tuck in the sides and roll as for a swiss roll and tie up securely with a string.
6. Make more Patrel rolls in a similar way. After they are all ready heat oil in a pan, fry the Patrels on all sides, then cover the pan with a lid.
7. Put water on the lid and cook on low flame turning occasionally for 45 minutes to 1 hour and cool.
8. Can be refrigerated for a week or so and eaten when desired.
9. When ready to eat, cut slices of the Patrel and shallow fry.
10. Serve with pieces of lemon.
