Parsi Patrel

Ingredients 

• 24 colocassia leaves
• 6 tablespoons oil

FOR THE MASALA

• 1/2 cup gram flour (besan)
• 1/2 cup wheat flour
• 1/2 cup rice flour
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 6 cloves
• 1 inch cinnamon stick 
• 3 green chillies, chopped
• 2 tablespoons chopped fresh coriander leaves 
• 1 inch ginger piece 
• 10 garlic cloves 
• 1 teaspoon Kashmiri red chilli powder
• 1/2 teaspoon turmeric powder
• 2 bananas, mashed
• 1 cup tamarind pulp
• 2 tablespoons grated jaggery (gur) 
• Salt to taste

Method

1. Remove the central large stem from each of the leaves. Wash and wipe dry each leaf. For the masala dry roast cumin seeds, coriander seeds, cloves, cinnamon and powder.
2. Grind green chillies, ginger and garlic to a fine paste. Mix gram flour, wheat flour, rice flour, powdered spices, green chilli-ginger-garlic paste, red chilli powder, turmeric powder, mashed bananas, coriander leaves, tamarind water, jaggery and salt into a thick paste.
3. Add water as required. Keep a leaf with its back side facing up. Apply the mixture thinly on the leaf and place another leaf on top and again apply the mixture. Continue this process for six leaves.
4. Tuck in the sides and roll as for a Swiss roll and tie up securely with a string. Make more patrel rolls in a similar way. After they are all ready, heat three tablespoons of oil in a pan, fry the patrels on all sides, then cover the pan with a lid.
5. Put water on the lid and cook on low heat, turning occasionally, for forty five minutes to one hour. Cool, cut into slices. Heat remaining oil in a shallow frying pan and fry patrel slices till crisp.
6. Serve sprinkled with lemon juice.

Nutrition Info