Palak Patra [Spinach Recipe]

What do you do when the only vegetable in your refrigerator is "Palak" - naah you don't make "Palak Patra", instead you make "palak-aaloo", "palak-paratha", "palak-daal" ... but "Palak-Patra" ... no way!

But, I do and I did it just today - first time and very right. So, let me share the recipe, "as I cooked" it.

You will need (besides time and lots of tissue rolls) - for two people:

1. 9 palak leaves [3 leaves will make approximately 4 small patras]

Before you collect the other ingredients, wash the palak leaves and let them soaking in cold water.Now, let us go back to our shelves to search for:

2. 4 tbsp of Besan Flour (Bengal Gram Flour)
3. 2 tbsp of Corn Flour
4. 1 tspn of Pav Bhaji Masala (or chaat masala or spicy mix, as per your taste)
5. 1 tspn Tamarind dissolved in water with a pinch of sugar
[replace with lemon juice, if tamarind is not available]
6. Ginger Paste
7. Green Chillies
8. Salt to taste

For Seasoning
1. Mustard Seeds
2. Cumin
3. Green Chillies
4. Curry leaves (optional)

Finally, the recipe
1. Mix the ingredients [2 to 8] and quickly blend in a mixer. It should be a thick paste. [something like 'ubtan']
Now for the tricky part:
2. Place one cleaned and soaked leaf of palak on a flat surface
3. Coat the leaf with some mix prepared in step 1
4. Place another leaf on top of the already coated leaf. Repeat it till three leaves are used.

Remember not to put the two cone sides of the leaves on top of the other. They should be in opposite direction (use physics, it is easy to role that ways) and also the top leaf will have the coating up.

5. Now, fold the leaves side ways, before rolling into a tight cylinder. Start rolling with the wide base. Again, physics.
6. If you have a steamer, steam cook the rolls for 15 minutes. I put the rolls in a plastic container and placed the container in a larger microwave safe container with water and microwaved it for 15 minutes.

Once steam-cooked, the rolls will be quite tight and hard.

Seasoning
1. Cut the rolls in thin slices (3-4 per roll)
2. Heat oil in a wok and season with mustard seeds, cumin, green chillies, curry leaves, the regular way.
3. Put the patra and stir them for a minute or two.

Finally, time to serve and eat
Put in a plate garnish with chopped coriander and grated coconut - later part, 100% optional!