Patra Grape Vine Leaf Rolls
Angoor Patte ke Patore
Mamta Gupta
Patora are usually made from fresh colocacia leaves, but here I have used fresh leaves from a grape vine in my garden. The idea came to me from making vine leaf pakoras or bhajias. I thought that if I can make pakoras from them, then why not Patoras? The leaves are growing in my garden free after all! I tried the same recipe as in colocasia rolls and it worked. I guess they are an Indian version of Greek Dolma! 3-4 leaves make 1 roll, which in turn divides into 4 thin slices. You need 2 rolls per person for a good sized portion, half as a starter. Serves 4
Ingredients
32 vine leaves. Select large but not very old leaves.
A microwave steamer
For Batter
125-150 gm. besan or gram flour
3-4 green chillies, washed (or red chilli powder to taste)
1 large onion, peeled and roughly chopped
2-3 garlic cloves (optional)
1 tsp. salt to taste
1/2 tsp. Garam Masala powder
1/4 tsp baking powder (it keeps the leaves green when cooked)
Water for making batter
For tarka:
1 tbs. olive or other oil
1 tsp. mustard seeds
2 whole red chillies, broken roughly
6-7 curry leaves (not bay leaves)
Instructions
Wash and towel dry all leaves.
Place all batter ingredients in a food processor and blend until a grainy batter is obtained. Vegetables must not be pureed, just finely chopped.
Add water only a little at a time, to avoid making a watery batter. It should be of dropping consistency. If you do not have a food processor, grate onions finely, place all ingredients in a bowl and make batter by hand or an electric beater.
Making vine rolls:
Grease the steaming surface of a microwave steamer and keep aside.
Place each leaf on a flat surface, vein side up. discrad the leaves with tough veins or slice off the central vein using a sharp knife.
Spread a thin layer of batter on the first leaf, to cover it all over, using a spoon or your fingers.
Place second leaf on top of the first and repeat the process. Continue like this until 4 leaves are layered, ending with a layer of batter.
Roll up the layered leaves to make a roll. Place it on the steamer.
Make all rolls the same way and line them alongside on a steamer.
Add 4-5 tbs. water to the steamer and cook on full (800) for 3-4 minutes. It is better to cook for 3 minutes and then again for 1 minutes if necessary.
When cool, slice each roll into 4 slices. Keep aside.
Tarka or baghar or tempering:
Heat oil in a wok.
Add mustard seeds and allow the seeds to splutter. Keep a lid on or the mustard seeds will go in all corners of your kitchen!
Add curry leaves and dry red chillies, stir and then add vine roll slices and stir-fry gently, until lightly browned on all sides.
Serve hot with a Green Chutney or Imli or Tamarind Chutney.
Also see Chat Selection.
Notes
You can deep fry the slices, instead of tarka or tempering. When crisp, drain on a kitchen paper and serve hot and crisp.
Steamed slices can also be served in a curry sauce.
