Gujarati cuisine, although is a key influence on early Parsi food . Hence, it’s interesting to see that many Parsi vegetarian preparation lean towards Gujarati cooking techniques, often bringing together a combination of vegetables and lentils with Indian spices.
The best example of that is Parsi Patrel … In Gujarat the same is Patra Recipe … This is one dish which can be eaten even during fast … As Navratra is knocking on the door , Lets celebrate Navratra by making Parsi Patrel … Easy and Yummy …
Ingredients:
Arvi Leaves – 6
Gram Flour – 1 cup
Onion– 1, small, minced ( Optional )
Tamarind Juice – 2 tblsp, thick
Jaggery – 1 small piece
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Chilli Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Salt – a pinch
Salt to taste
Grind to Paste:
Green Chillies – 3
Ginger – 1 inch piece
Garlic – 3 cloves (optional)
Coriander Leaves – 1 tblsp, chopped
Coconut – 1 tblsp, grated
For frying Vadis
Oil – 1 cup
Amchoor – a pinch
Sugar – a pinch
Method:
1. Wash each leaf thoroughly, spread on a cloth to dry and keep aside.
2. Mix together in a bowl the ground paste with gram flour, onion, tamarind juice, jaggery, coriander powder, cumin powder, chilli powder, turmeric powder and salt to form a thick batter.
3. Heat a little oil, pour over batter and mix.
4. Spread a leaf on a plank, upside down.
5. Apply butter all over the surface 1/2 inch away from the edge.
6. Carefully roll the leaf tightly pulling in the sides.
7. Prepare all leaves like this.
8. Place them side by side, steam the rolls in a pressure cooker without putting on the weight, for about 5 to 7 minute or till they turn soft.
9. Remove, cool, cut into 1 inch thick slices .
10. Heat little oil, preferably in a non-stick pan, fry 4 to 5 vadis at a time till they turn golden brown and crisp.
11. Sprinkle amchoor and sugar and little of sesasame seeds ( White one ) …
