Patha

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. This recipe can easily be halved or doubled.

I will be happy to help with cooking inquiries. The site will be regularly updated with tasty recipes, hints & tips. If you have any comments or questions, would like your recipes, or know someone whose recipes should be shared on this website, please email Nirmala, at,
with your contact details and recipe information.

You may also submit your recipes via my contact information at Contact