Puri Patha Recipe Lets get technical here...

Oh how I love this... always have, but never knew how to make it. Recently I came across Queen Latifa at the Verulam market and she showed me the way. If you want to know step by step method how Latifa does hers, go to my Tik-Tok account and check her explaining the process.

Don't be afraid to try it. It is super simple to do. And when it came to rolling it up into a ?Swiss Roll?, that was the easiest part, just make sure that your paste is not watery and is thicker consistency as humus.

Ingredients:

For the Patha (stuffed leaves):

- 1 bunch of large, fresh aMa dumbe (taro) leaves

- 500 gr dry cheakpeas, which you grind to course flour

- 2 tablespoons rice flour

- 1 Cup Maas/Yoghurt/fresh banana mash

- 3 medium grated potato raw

- 3 medium grated red onion raw

- 4 medium grated tomatoes raw

- 3 TBSN Wet methi Masala powder

- 1 teaspoon red chili powder

- 1 handful fresh coriander

- 1 handful fresh green onion

- 1 teaspoon garam masala

- 1 TBSN garlic herb spice

- 1 TBSN grated ginger

- 1 TBSN minced garlic

- 2 tablespoons tamarind paste

- 1 TBSN baking powder

- Salt to taste

For the Puri:

- 1 cups white wheat flour

- 1 cup semolina

- 1 cup maas

- - 1 teaspoon salt

- 1 tablespoon oil

- Water to knead the dough

- Oil for deep frying (I used peanut oil)

Directions on how to prepare the Patha:

1. Wash the ama dumbe leaves thoroughly, remove the veins from the leaves. Please try to take out as many veins as you can, as they can be painful when swallowed. Pat dry the leaves and put one side.

2. In a mixing bowl, combine all your ingredients into a wet paste.

How to assemble the patha:

1. Place the leaf facedown on a flat surface.

2. Spread a thin layer of the paste evenly over the leaf.

3. Place another leaf on top and spread the mixture again. Repeat until all leaves are layered with the mixture. I did nine layers and mine were thicker than the store brought ones.

4. Roll the layered leaves tightly into a log. Secure the roll with a string if needed.

5. Steam the roll for about up to 2 hours or until firm. Remove from the steamer and let it cool.

6. Once cooled, slice the roll into pieces.

Prepare the Puri Dough:

1. In a large mixing bowl, combine the flours and salt.

2. Add oil and maas mix it into the flour. Add water if needed.

- 3. Cover the dough and let it rest for 15-20 minutes.

Fry the Puri Patha:

1. Heat oil in a deep frying pan over medium-high heat.

2. Fry each puri until golden brown and crisp on both sides.

3. Remove with a slotted spoon and drain on paper towels.

Serving:

I found the patha to be the perfect vegetarian burger patty, so I used two puris with all my favourite toppings on top of my patha. It is one of the most delicious dishes that I have tasted in a long time. Come on, try it and see how simple it truly is. If I can do it, so can you.