Paatraa

12 leaves alvi (collard)

1 cup chickpea flour

½ teaspoon marchu (cayenne pepper)

½ teaspoon mithu (salt)

1 teaspoon dhanaa jiru (powdered coriander & cumin seeds)

¼ teaspoon hardar (turmeric)

1 teaspoon aadu (ginger)

1 teaspoon lilu marchu (green chili), minced

2 ½ teaspoon taj (cloves), powdered

½ teaspoon garam masaalaa

1/8 teaspoon hing (asafetida)

¼ cup dahi (plain yogurt)

tel (oil)

rai (mustard seeds)

hing (asafetida)

1. Lay the alvi leaves flat with stems and veins showing on top. With a sharp knife moving along the veins, remove the projecting part of veins without cutting into the leaves. If using collard leaves, you do not need to do this.

2. Mix the chickpea flour, cayenne pepper, salt, coriander-cumin powder, turmeric, ginger, green chilies, cloves, garam masaalaa, hing (asafetida) & yogurt to make a thick, pasty batter.

3. Take 3 leaves at a time. Lay the largest leaf keeping the veins on the bottom. Spread the batter over the leaf. Place the second leaf over the first, and spread on the batter. Lay the third leaf over the second, and again, spread on the batter. Like a burrito, fold in the sides of the leaves and roll the leaves, beginning with the tip end. As you reach the stem, tuck in end, like an envelope. This will seal the end to keep the roll from opening up. Roll up the remaining leaves similarly.

4. Steam the rolls for 10 minutes. Remove & let cool. Cut up ½” thick slices. These can be eaten by themselves or can be pan-fried. Heat oil with mustard seeds and asafetida. When the seeds start crackling, add the sliced paatraa. Fry till the dough in paatraa changes from yellow to orange.