Patta-Steamed Spinach Rolls

My 3 sisters and I are always trying to eat “Healthy”, but we also love our authentic Gujarati foods and snacks that was a staple while growing up. We always had mid morning, mid afternoon and late night snacks—all freshly prepared by my grandmother and served straight from the pan to the plate. I have been experimenting with a few of these authentic recipes keeping all the taste and removing the fat and calories, and the experiment with the steamed spinach rolls have turned out wonderful-well no more deep frying for us. Normally the large leaves of the yam plant is used-however it is not easily available and he troll is steamed, sliced and deep fried and this is served with puri (deep fried rotis).

I have made changes and tweaks – instead of the yam leaves I used spinach (any big leaf variety that is easily available), made up them into little rolls (similar to mini Swiss rolls) steamed them and instead of frying them and serving with puries, I served them on their own with a sprinkling of fresh coriander, sesame seeds and a squirt of lemon juice. This way you are enjoying traditional Patta with all the taste and nutrition – minus all the fat and calories. The chick pea and soya flours are a very good source of protein and the spinach is laden with nutrients. You can have 4-5 pieces and “guilt free”!!

 Steamed Spinach Rolls

125ml chick pea flour

125ml soya flour

3ml salt (to taste)

5ml turmeric powder

15ml crushed fennel seeds

150ml water (approximate)

30ml oil

15ml tamarind paste

10ml sugar

10ml ginger paste

45ml finely minced green chilli and mint paste

45ml finely chopped fresh coriander leaves

45ml sesame seeds

60 (approximately) spinach leaves (Swiss chard, or any big leafed spinach with the thick stalks removed)

Garnish

20-25ml oil

15ml sesame seeds

25ml finely chopped coriander

20ml lemon juice

Method

• Place flours into a mixing bowl – add salt, turmeric and crushed fennel seeds and mix
• In a measuring jug mix the water, oil, tamarind paste, sugar, ginger paste, minced green chilli and mint paste
• Add the water mixture to the flour mixture to form a thick batter, add more water if necessary
• Taste the batter and adjust seasoning and spices as per your taste, and then add the chopped coriander leaves and sesame seeds

 

• Sort the spinach leaves into 3 piles of similar sizes
• Using the largest leaf, spread some of the batter and top with another and spread more batter-use about 5-6 leaves and then roll up like a spring roll

 

• Using the largest leaf, spread some of the batter and top with another and spread more batter-use about 5-6 leaves and then roll up like a spring rol

 

• Once all are done place on a stainless steel tray and steam or alternatively place on a piece of aluminium foil before steaming for about 40 minutes
• Remove and allow to cool for a few minutes, you can also freeze some for another time
• In a separate pan – heat some oil and add 15ml sesame seeds and about 25ml finely chopped coriander and allow to splutter
• Pour the above sesame and coriander mixture and lemon juice over the steamed spinach rolls just before serving

This recipe will yield about 12 mini rolls