The masala paste which is prepared is stuffed in the leaf by spreading on it like the one in above pic. Then it is rolled (the way shown in pic) tightly and tied together and baked in steam . Later the baked stuff is cut and deep fried into bhajias.

Patra Bhajia is a well known and delicious cuisine from Gujrat. Patra bhajias are prepared in Maharashtra too, but known by the name of Aloo wadi. It is spicy and is tempting , one should definately try this out. The only difficult part is spreading or stuffing the paste but it too becomes easier if done carefully.

1. Clean, wash and wipe leaves. Cut thick veins with a pair of scissors.
2. Roll lightly with a rolling pin. Keep aside.
3. Mix all ingredients (not those for seasoning).
4. The mixture should be a thick paste.
5. Place a leaf backside up on a flat work surface.
6. Take a little paste and apply thinly all over leaf surface.
7. Place another leaf over it. Repeat.
8. Get a set of 3-4 layered leaves, top layer being that of paste.
9. Fold in the edges and roll the leaves, starting with their base towards tip.
10. Make the roll tight and seal sides with some paste.
11. Place in the perforated vessel of a double boiler or steam cooker.
12. Repeat for all the leaves and paste.
13. Steam in the cooker for 30-40 minutes till cooked.
14. Cool, and remove. Cut into 1/2" thick slices.
15. When cooled well, season as follows.
16. Heat oil, add seeds, allow to splutter.
17. Add sesame, coriander, and coconut.
18. Check and adjust, salt, chilli and sugar as desired.
19. Mix well, serve hot or cold.

Making Time: 40 minutes.

Serves: 24-26 patras approximately.

Shelflife: Seasoned 1 day and if deep fried 2-3 days.