Traditionally made using taro leaves in their place of origin in Gujarat, India, these snackable little finger foods are a delicious way to make use of almost any large, leafy green! They’re perfectly crispy and, like most Indian dishes, generously spiced.
You will need
Makes 8
- 4-5 silverbeet leaves
- 150g besan (chickpea) flour
- 1 tablespoon Kashmiri chilli
- 1 teaspoon cumin powder
- 1 teaspoon turmeric
- 2 teaspoons garam masala
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon jaggery
- 1 tablespoon tamarind paste
- 1/2 teaspoon bicarb
- Salt, to taste
- 250ml water or enough to make a smooth batter
For the seasoning:
- 1 tablespoon mustard oil
- 1 teaspoon cumin seeds
- 1 teaspoon black mustard seeds
- 10 curry leaves
- 1 tablespoon white sesame seeds
Optional accompaniments:
- Lime pickle
- Tomato, onion, and cucumber, all sliced
- Coconut yoghurt
- Your sauce of choice
Recipe: Simon Toohey
Directions
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Step 1
Place all the ingredients except the silverbeet leaves into a bowl and mix together, then add the water and mix until it is a pancake batter consistency. Too thin and the batter won’t stick. Too thick and it will be like a cake.
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Step 2
Place a silverbeet leaf down on the bench and slice out a ‘V’ where the stem grows up into the leaf, to discard the thickest part of the leaf. Repeat this with all the leaves.
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Step 3
Grab your first leaf and, using your hands, a spoon, or a spatula, spread a portion of the batter evenly over the leaf, ensuring it reaches all the edges. Layer the next leaf on top of the first, positioned in the opposite direction (so the ‘V’ cut-outs are not on top of each other). Repeat the process, spreading the batter over the second leaf. Continue this pattern until you have coated and layered all the leaves.
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Step 4
Roll them lengthways into a sausage shape, and wrap it in cling film.
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Step 5
Steam the cling film-wrapped roll in a steaming basket over boiling water for about 20 minutes, until the leaves have softened and the batter has set. Then take it out and let cool (pop in the fridge to speed it up if you like).
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Step 6
Finally, unwrap the firmed log and slice it into rounds about 1 to 1 1/2 inch thick.
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Step 7
In a pan over medium heat, place the mustard oil and seasoning spices. When they start to pop, add the patra rounds and fry on both sides until golden.
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Step 8
Serve with lime pickle or a little sliced tomato, onion, and cucumber with a sprinkle of chat masala… Indian snack style!
Variation
Rainbow chard works for this recipe too if that’s more accessible for you!
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Recipe: Simon Toohey
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