Ingredients: Chitte pan 25, 1 pav roasted black gram dal (hurnu) powder, 1 pav rice powder, 5 tsps red chilli powder, half tsp asafoetida powder, 1 tsp tamarind pulp and salt to taste.
Method: Mix all the above ingredients adding very little water to a paste. Keep aside. Remove fibre from the leaves, and wash thoroughly. Then apply masalas to all over the surface of the leaves (same as pathrodo). Fold and cut in to slices. Dust with rice flour, and deep fry in hot oil in a frying pan.