34 big palak (spinach) leaves for the paste
2 cups Bengal gram flour
3 tbsp rice flour
Lemon size boll tamarind
2 tsp sugar
Pinch of turmeric powder
1 tsp ginger-chili paste
1 tsp garlic paste (optional)
1 tsp red chili powder
1 tsp pav bhaji masala
2 tbsp oil
Salt for taste
For the tempering:
1tsp mustard seeds
1tsp sesame seeds
2 tbsp oil
For the garnish:
2 tbsp grated coconut
1 tbsp chopped coriander

Palak Patra

1. Soak the sugar and tamarind in the water.
2. Wash and soak palak leaves in ice cold water for at least one hour.
3. Mix together all the ingredients and tamarind water and make it a slightly thicker paste (consistency enough to apply)
4. Now keep one leaf with the pointed part towards you. Apply the paste fully. Next place another leaf but with the pointed side away from you and apply the paste for 4 leaves.
5. Fold the sides slightly and make small cylinders. Steam in a steamer for 15 minutes.
6. Cut it in thin strips and keep aside. Tempering by heating the oil in the pan adding the mustard seeds and sesame seeds stirring for 30 seconds.
7. Toss the patra in the pan and stir for a few minutes. Serve hot with garnished coriander and coconut.
   Preparation time: 30 minutes