Steamed Spinach Rolls are almost similar to Patra, a very popular Gujarati snack. It is generally made with arbi (colocasia) leaves. But I tried it with some spinach leaves. The batter should be a little chatpata - sweet, sour and spicy. It is quite a healthy snack as I served it steamed with some kasundi. Alternatively, they can be fried with some tempering. Either ways, they simply tastes delicious.
- Few big spinach leaves, washed and wiped well
- 1 cup besan (chickpea flour)
- salt to taste
- 1/4 tsp. turmeric powder
- 1 tsp. red chili powder
- 1/2 tsp. tamarind paste / 1 tbsp. tamarind pulp
- 1 tsp. sugar
- 1/2 tsp. carrom seeds (ajwain)
- 1 tsp. sesame (whilte til)
- 1 tsp. oil
- kasundi / mustard sauce
Make a paste with the gram flour and all the other ingredients (except the spinach leaves) with the help of some water. The batter should be thick.
Take a spinach leaf and smear the paste over it. Take another and smear some of the paste on it in the same manner. Place it over the first one.
Similarly smear the paste on 5-6 leaves and stack them one over the other. Fold them securely. Make similar rolls and steam them on a greased container / plate for 20 minutes.
They can be steamed in a pressure cooker too without the vent. When cool, cut them into 1/2 inch slices and have them with kasundi as a tea time snack.