Doodhi / Lauki/ Gourd Leaves na Patra

Patra made from doodhi leaves are especially tasty and delicious. To make this variation of patra, the procedure is the same as arbi/ colocassia leaves. However, the leaves are much thinner than arbi leaves. You cannot get doodhi leaves from the supermarket. The only way to really get leaves is to grow doodhi in your backyard or garden. In New York, I only get them in summertime, so I make them and freeze so whenever I want to eat, the patra are readily available. Just reheat and enjoy. In India, you may get the leaves from a farm. The Patra  stay fresh in a freezer for about three months. You may also make patra from spinach leaves with an easy swap in recipe! Enjoy!

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Servings: 4

Ingredients:

12 doodhi leaves

1 1/2 cups gram/ besan flour

1 teaspoon green chili paste

1 teaspoon red chili powder

2 teaspoons coriander powder

1 teaspoon cumin powder

1/2 teaspoon coarse black pepper

1 teaspoon coarse coriander seeds

1 teaspoon turmeric powder

2 teaspoons sesame seeds

1 tablespoon tamarind pulp

2 tablespoons jaggery, grated

Salt to taste

3 tablespoons oil

1/2 teaspoon hing/asafoetida 

1 teaspoon mustard seeds

Scraped/ shredded fresh coconut for garnish (optional) 

Fresh chopped coriander leaves for garnish (optional)

1/2 teaspoon baking soda

Directions:

1. Place a doodhi leaf with the vein side facing upwards on a clean dry surface and remove the vein using a Sharon knife. Clean the leaf on both sides using a wet mushy cloth. Repeat the procedure with all the leaves.
2. Combine all the ingredients in a bowl: besan, green chili paste, red chili powder, coriander and cumin powder, coarse black pepper and coriander seeds, turmeric powder, baking soda, grated jaggery, tamarind pulp and salt. Add sufficient water and mix into a thick paste. 
3. Apply this paste all over the back side of the leaf. Place another leaf over this with its pointed end opposite the bottom one. Apply the paste over this too.
4. Fold the sides slightly and tightly roll. Repeat the method for the rest of the leaves. Put the rolls on a perforated plate and keep in a steamer. Cover with the lid and steam until cooked.
5. Take the rolls out and let them cool completely. Slice the rolls into 1/2" thick slices and keep aside. 
6. Heat oil in a pan/ kadai and add mustard seeds. When the seeds crackle, add hing and sesame seeds. Then, add patra slices and saute for two minutes.
7. Garnish with coriander leaves and shredded coconut. I personally like patra without coconut and coriander leaves, so I didn't use them in the photos below. 
8. Patra are ready to eat!

Surati Papadi Dhokli with Spinach and Methi Muthiya

I learned this recipe when I was visiting my friend in Surat. Her sister-in-law made it for lunch and I learned the process while observing her. So, whenever I get fresh papadi in New York, I try to make this dish. It is very tasty! Especially in the winter when you get papadi and fresh green garlic to mix together. Without the green garlic it is still yummy, but with it you can't beat the taste of Muthiya Dhokli. It is a winter delight. Try this recipe and enjoy the dish especially in the winter, rainy or snowy days.

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Servings: 4

Ingredients:

For methi muthiya:

1 cup besan/ gram flour 

1 cup whole wheat flour

1 cup fresh methi/fenugreek leaves, chopped

1/2 cup fresh spinach, chopped

1 teaspoon turmeric powder

1 tablespoon coriander powder

2 teaspoons red chili powder

1 tablespoon green chili paste

1 tablespoon sugar

Salt to taste

2 teaspoons oil to knead a dough

For gravy:

2 cups fresh papadi

1 teaspoon ajwain

Pinch of hing/ asafoetida 

1/2 teaspoon turmeric powder

1 teaspoon dhana-jeera powder

1 teaspoon green chili paste

1/2 teaspoon red chili powder

1/2 teaspoon soda

Salt to taste

1 1/2 tablespoons oil 

1/4 cup fresh coriander leaves, chopped, for garnish

1/2 cup fresh green garlic leaves, chopped, for garnish

6 cups water

Directions:

1. Wash and string the papadi. Keep aside.
2. To prepare the methi-muthiya, in a bowl, add all the ingredients above and mix well. Add water, as required, and knead the dough. (Similar to a paratha consistency.)
3. From the kneaded dough, roll out muthiyas shaped like cylinders. Keep aside. 
4. In a cooking pan/ kadai, heat oil, add ajwain, hing and then add soda. Add papadi. When the papadi is almost cooked, add six cups of water. Add salt, turmeric, red chili powder and dhana-jeera powder. 
5. After the water starts boiling, add all the muthiyas one-by-one and cover the pan. Then, lower the heat and let it cook on low flame for five minutes or until the muthiyas are cooked. 
6. If you need to, add water to adjust the consistency of the gravy at this stage. 
7. Turn of the stove, garnish with fresh coriander leaves and fresh chopped garlic. Serve hot.