Recipe CookBook

Parsi Patrel

Preparation time: 90 mins Ingredients: Small arvi leaves: 30 Gram flour: 1/2 cup Wheat flour: 1/2 cup Whole rice flour: 1/2 cup For the masala: Red chillies: 6 Green chillies: 6 Ginger: 1 Garlic: 1 pod seeds: 1 ts Coriander seeds: 1 ts Cloves: 6 Cinnamon: 1 Turmeric powder: 1/2 ts Bananas: 2 Coriander leaves: 2 tb Tamarind water: 1 cup Jaggery: 2 tb Oil: 6 tb Salt: As required The Steps: Pre - Preparation : 1) Roast the /var/www/hin and coriander seeds. 2) Mash the bananas and chop the coriander. Preparation : 1) Remove the centre large stem from each of the leaves. 2) Place a large leaf upside down and mix all the ingredients together except the oil into a thick paste and add water if required. 3) Apply the mixture thinly on the leaf and place another leaf on top and again apply the mixture. 4) Continue this process for 4 or 5 leaves if they are large or else 8 or 10 leaves if they are small. 5) Tuck in the sides and roll as for a swiss roll and tie up securely with a string. 6) Make more patrel rolls in a similar way. 7) After they are all ready, heat oil in a pan, fry the patrels on all sides, then cover the pan with a lid. 8) Put water on the lid and cook on low flame turning occasionally for 45 mins to 1 hr and cool. 9) Can be refrigerated for a week or so and eaten when desired. 10) When ready to eat, cut slices of the patrel and shallow-fry. 11) Serve with pieces of lemon. Calories: 1984 Suggested Accompaniments: Rice Left - Over Ideas : Can be added to kadhi.