Growing up, patha was this delicacy that could only be shipped in from Durban and the only time we really ate patha, was when we were cleaning vegetables for our annual July prayers.
Then I discovered that the spice shop behind my Gran’s house, has an entire fridge dedicated to patha rolls.
How adult did I feel one year, when I brought puri and patha to the Kavady decorating Aunties. I was able to tell them, that I bought this from the Spice shop at the bottom of the hill. For a change I knew something before everyone else lol.
We eat patha with puri and a squeeze of fresh lemon juice. I came across a recipe for patha casserole, which I tried and recently I came across this recipe and I was hooked.
The original recipe was to make patha from scratch and then steam it till cooked. I took the shortcut and bought the readymade roll, but then instead of frying or steaming, I wrapped the roll in tin foil and popped in the oven to bake for 30 minutes, so that it was heated through and the paste that keeps the leaves together was cooked.
My parents are very verrrrryyyy picky when it comes to that paste. I have literally burnt these patha rolls to a crisp just to get that paste cooked. I myself am not that huge of a fan of patha. I find that when I eat it, the leaves irritate the back of my throat and make it all scratchy and itchy.
I came across this recipe on Instagram, but I tweaked the entire recipe to cater for my pantry and to include the short cut I took. When my parents saw the patha roll in the fridge, they were all excited that they would be having puri and patha for lunch. I was so sad to disappoint them. They were game, I give them that to try this dish out and they ate it without complaining, but come supper time, they wanted me to put it on toast bread and dhania chutney. Old habits die hard I tell you. Oh well at least they tried it out and didn’t whisper to each other from across the table that they hope I never make it again this year.
- 4 x tbsp. olive oil.
- 1 x roll patha.
- ½ x tsp mustard seeds.
- A sprig of curry leaves.
- 1 x onion, finely chopped.
- 2 x dry chillies, roughly chopped.
- Wrap patha roll in tin foil and pop into a preheated oven to bake at 180 degrees for 30 minutes or until heated through.
- Heat the oil in a pan.
- Add the mustard seeds to the pan and allow them to start popping.
- Add the onion, curry leaves and dry chilli.
- Give it a good toss to coat everything nicely.
- Saute the onions till soft.
- Add slices of the cooked patha roll into the pan and allow the bottom side to become golden in colour, before flipping over and allowing the other side to do the same.