________________
Chillies medium size,
6 onions chopped fine and fried in gheo or oil,
1
banana,
green
1 cooking Rajalee banana (or one more green banana),
1 tea-spoon jeera (cummin seeds),
1
""
1
33
A few seeds each of methi (fenugreek seeds),
rai (mustard seeds),
taj (cinnamon),
1
lavang (cloves),
Ilaichi (cardamom),
Mari (black pepper),
11⁄2 table-spoons dhana jeera mixture,
12
11/12
글
khus khus (poppy seeds),
Dhania (corriander seeds),
""
33
warm.
haldi (turmeric),
of gur (brown sugar),
""
250 gramme channata (Bengal gram flour),
250 gramme dhana atta (whole rice flour),
1 table-spoon of imli (tamarind) water or more to taste,
1 tea-spoon of salt or more to taste.
21
of curry powder,
of sambhar,
Blend gram and dhan atta. Fry the onions, grind all spices and copra together with water very smoothly.
Mix the flours with the ground spieces, add brown sugar, crushed bananas, fried onions, tamarind water and fold in to the consistency of soft butter.
Wash the leaves, remove the ribs; pile up three leaves with 2 layers of paste between, fold in two sides, roll up and tie round and round with at least one metre of white thread. Prepare four rolls, dividing the paste equally among the four and steam over boiling water for hour of actual steaming.
Steamed patrel can be eaten as such with some lime juice, cold or It can be also sliced and fried before serving.
16
Shree Sudharmaswami Gyanbhandar-Umara, Surat
-HIRABEN PETTIT
www.umaragyanbhandar.com
