Patha is a combination of layered yam leaves and a spicy chilli pasted mixture. These leaves are wrapped into a roll (like a swiss roll) and steamed for 1-2 hours until cooked. The rolls are cut into finger thick slices and fried till crisp. The patha slices are traditionally served with puri, a white floured Indian flat bread.
For the full recipe on how to make patha, visit www.indiandelights.co.za for more information.
The credit for this recipe belongs to my late grandmother who was an excellent cook.
She was the best at preparing traditional Indian cuisine and the family would all look forward to eating her food. Fortunately, she taught my mum all her secret recipes and this recipe is one of them.
Every time I make this dish, my thoughts are with my grandmother. I could never possibly make it as well as she did, but it is still enjoyed by the family.
If you enjoy Indian cuisine, give this recipe a try as a light meal or appetizer.
Spicy Indian Patha (yam leaves) in Caramelised Onions
Preparation time : 30 minutes
- Ready made steamed patha roll – cut into 12 thin slices
- 1 small onion,sliced
- Few curry leaves
- 1/2 tsp mustard seeds
- 3 tbsp vegetable oil
- 1/4 cup milk
- 1 tbsp vinegar
- 2 tsp sugar
- Samosa pastry- cut into little squares
Heat a large non stick pan over medium heat. Add in the oil, curry leaves and mustard seeds. Once the mustard seeds begin to pop, add in the onion and cook until golden in colour.
Place the patha slices in the pan, laying them flat and not overlapping each other.
Combine the milk, vinegar and sugar and pour over the patha. Close the pan with a lid and allow the patha to steam on low heat.
In the meantime, heat oil in a deep fryer, and fry the pastry squares until crisp and golden brown. Drain on paper towel.
Arrange patha on a serving plate and top with crunchy squares. Alternatively, place each patha slice on a puri topped with crunchy samosa pastry. Serve immediately.