Kheema Patra

Steam the Rolls

• Lightly grease a steamer plate or tray. Place the prepared rolls on it, ensuring they are seam-side down and not touching each other.
• Bring water to a boil in a steamer or a large pot. Place the tray inside, cover with a lid, and steam for 20-25 minutes on medium heat.
• To check if they are cooked, insert a knife or skewer into the center of a roll; it should come out clean. The leaves will also change to a darker green color.
• Once cooked, carefully remove the rolls from the steamer and let them cool down completely on a wire rack for at least 30-40 minutes. This is essential for firm, clean slices.

Shallow Fry the Slices

• Once the steamed rolls are completely cool, use a sharp, serrated knife to cut them into neat 1/2-inch thick slices.
• Heat 4 tbsp of oil in a wide, non-stick pan over medium-high heat.
• Carefully arrange the slices in the pan in a single layer, without overcrowding. Fry for 3-4 minutes on each side, until they are golden brown and crispy.
• Remove the fried patra slices and place them on a plate lined with paper towels to absorb any excess oil.

Temper and Serve

• In a small pan (tadka pan), heat the remaining 2 tbsp of oil over medium heat.
• Add the mustard seeds and let them splutter. Then, add the sesame seeds, hing, and curry leaves. Sauté for about 30 seconds until fragrant.
• Pour this hot tempering evenly over the fried kheema patra slices.
• Garnish with freshly grated coconut and the remaining 1 tbsp of chopped coriander leaves.
• Serve immediately while hot and crisp with green chutney or ketchup.