Patha and Puri

Delicious Patha and Puri


Patha is a savory delicacy that is very popular, especially amongst Indian South Africans. It is a kind of tangy, spicy patty that is served between 2 puris, (a kind of bread). It is most often served as a snack or a side dish and contributes to a delicious high tea.

In South Africa, it is commonly made with the broad leaves of the yam plants, (madumbi). A mixture of chick peas flour, spices and tamarind are blended and applied to about 12 leaves. They are layered and then rolled Swiss roll style into a cylinder shape. The roll is then steamed. After it has cooled the patha is sliced, fried and then served with puri. It is delicious but somewhat time consuming to make

Introducing the New Quick, Easy, Delicious Patha

I attempt to find ways to create tasty dishes without the drudgery of work. I love Patha and Puri but not the long process to make this treat. My attempts to create patha that is easy to make, appears to be a success, judging by the compliments of friends and family.

I use frozen spinach as the root ingredient. Instead of applying the mix of spices to the leaves. I blend all the ingredients together. It is then steamed, allowed to cool, sliced and lightly fried. I have step by step directions and illustrations that will help you to make it as well. Once it has been fried use the amount you would like over the next few day. Freeze the rest and heat in the microwave the next time you use it. See Recipe below. Please Note: Do not bake the mixture. It is steamed. Here is a link on: How to Steam

If you are coming back to this recipe, you will notice a slight change in the ingredient list. I have now added oil to the mixture. It is much easier to remove from the steamed container. Of course this is optional.



  • 2 pounds frozen cut spinach, thawed
  • ½ cup all purpose flour
  • ½ cup channa flour also known as (chick-pea/ garbanzo beans)
  • 2 tblsp. mealie meal
  • ½ cup tamarind concentrate
  • ½ cup yogurt
  • 2 tsps. lemon juice
  • 2½-3 tbslp. salt
  • 1 tsp. sugar
  • ½ cup dessicated coconut
  • 2 tblsp. oil for the mixture
  • oil for frying patha, quantity to just cover base of pan


  • 4 tblsp. coriander (dhania powder)
  • 3 tblsp. cumin powder
  • 2 tbslp. fennel powder (soomph)
  • ½ tsp. hing (asoefitida)
  • ½ tsp.turmeric powder
  • 2 tsp. chili powder


  • 1 cup sliced onion
  • 1 cup washed coriander/dhania/cilantro leaves
  • 1 large Roma Tomato
  • ½habanero chili or about 8 regular chilies. Amount depends on the strength of chili
  • 4 tsp. crushed garlic
  • 1 tsp. crushed ginger


  • Thaw spinach & squeeze excess water. Keep aside
  • *Mix flours, mealie/maize/corn meal, & all powder spices. Keep aside
  • Wash onion, tomato, chilies & coriander. Put all into a food processor & pulse until pulped
  • Add this mix to the tamarind concentrate & yogurt. Add thawed spinach & lemon juice
  • Now add this mix to the *flour mix. Add salt & sugar. Mix thoroughly. Adjust salt & spiciness to your taste
  • For a smoother texture and an easy removal from the steamed pan, add 2 tblsps. oil
  • Put mixture into 2 baking containers. lightly oil the base. I used 9" Pyrex dishes. Steam for 20-25 minutes. Allow it to cool
  • It will be firm to the touch. Slice.
  • Heat oil in a large pan (non-stick), to just cover the surface of the pan on a medium to high setting. Fry patha and turn to fry the other side. Do watch carefully to prevent burning
  • Place on paper towels to absorb excess oil
  • Place on puris. Serve with sauces and enjoy


Patha on a single layer of puri

steamed Patha

Patha frying in pan with shallow oil

steamed Patha

Steamed Patha

Patha mix

The ingredients all blended together, ready for steaming

Delicious Puri-Patha

Flours, frozen thawed spinach & spice-herb mix


Flours and Mealie Meal

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