Patra Pinwheels

Alu Wadi also known as Patra in Gujarati, are a traditional Maharashtrian-Gujarati appetizer and can be enjoyed at any time of the day. A tasty delicacy that is made with gram flour, ginger-chilli paste and a selection of spices. Easy to make, that can be served in under an hour.


6 washed and dried Colocasia Leaves

For the Paste

1 tsp Turmeric powder            

1 tbs Jaggery                                  

1 tsp Coriander Powder      

1/2 tsp Red Chilli powder

1/2 tsp Asafoetida

2 cups Gram flour

2 tsp finely chopped ginger

2 tbs yoghurt

1/2 cup Tamarind Water

1 tbs Oil


For the Seasoning 

1 tsp Cumin seeds

1 tsp Mustard seeds

1 tbs oil

1/4 tsp Asafoetida

2 tsp Sesame seeds

3 Curry leaves

2 tbs grated coconut.


To make the patra paste, place all the ingredients that I have listed for the paste in the ingredients section into a large mixing bowl, to that add a little bit little water to help make a thick paste in a bowl. 

After adding the water, mix everything together properly till it turns into a paste.

Take the 6 large colocasia leaves, wash them and dry them with kitchen roll. Then gently remove the thick veins of the leaves with a knife.

Now smear the besan paste evenly on the Colocasia leaf and a little bit of the besan mixture on another leaf, place it on the first leaf with the tip pointing in the opposite direction.

Keep doing this until there is 4 layers with 4 leaves, then fold the left and right-side inwards and keep smearing the besan paste while rolling to make a log.

Now Preheat the steamer, grease the steamer plates with oil and place the patra log in the steamer and cover it.

Steam for about 10 minutes, then remove it from the steamer and allow it to cool down for around 10 mins.

Once it has cooled down, cut the log into slim pinwheels.

How to make the seasoning.

Heat oil In a large wok on a medium heat, then add in the mustard seeds, cumin seeds, sesame seeds and let them crackle.

Once crackled, add in the asafoetida and curry leaves. Cook for about 30 seconds, then add in the patra pinwheels, let them cook on a low heat till they turn golden in colour.

Then take them of the heat and place them onto a platter and garnish with grated coconut and fresh and serve.

Spicy Roasted Chickpeas

Roasted Spiced Chickpeas are so simple to make and full of taste. They make an excellent snack.

Chickpeas is superfood, as well as being an excellent source of plant-based protein and high in fiber. Chikpeas are filling and very beneficial for digestion and gut health.

A cooked cup of chickpeas contains 12.5 grams of fiber and 14.5 grams of protein. With only 268 calories.


Serves 1

1 Chickpea can, drained and rinsed.

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon turmeric powder

1 teaspoon chilli powder

1 teaspoon salt

1 teaspoon coriander powder


Preheat the oven to 400°F (200°C).

Drain, rinse and dry the chickpeas.

More drier the chickpeas are the more crunchier they will become once cooked.

Spread the chickpeas out on a parchment paper-lined baking sheet.

Add olive oil, cumin, turmeric, chilli powder, coriander powder and salt to the chickpeas and toss well till coated evenly.

Roast the chickpeas for 20-25 minutes for oruntil browned.

Let then to cool for 5 minutes and serve.

Savoury PinWheels


1 tbs of oil

1 tsp Fennel seeds

1 medium Oinion

4 Garlic cloves

2 green chillies

2 tsp Salt

1 tsp Red chilli powder

1 tsp Turmeric

1 tsp Gram masala

Small cup Lemon juice

Handful of Coriander

2 Potatos

1 midium cup Frozen peas

Puff pastry sheet


1 tsp Cumin seeds


To a large wok add 1tbs of oil.

Add in the cumin and flannel seeds and let them cook for a minute.

Now add in the onion, garlic, ginger and green chillies.

Then add in the turmeric, red chilli powder, gram masala and salt.

Mix well and let it Sauté for 5mins, to let the spices cook.

Add in the mashed potato and peas and mix well.

Add lemon juice and coriander and mix well. Let it cook for a few minutes and take it of gas.

Roll out the puff Pastry sheet and spread a layer of the mixture on it.

Slowly roll up the pastry sheet into a tight log.

Now cut the log in to slices and place it on to a baking tray.

Brush the pinwheels with butter to give it that golden colour.

Place the baking In the oven and bake at 400F for 20minutes.

Savoury Lentil Cake (hanndvo)

This savoury, lentil cake is made with rice and different lentils. It is has a crisp outer shell and is soft on the inside. This is quite easy to make but preparation is key as is using the exact measures. This is an old family recipe; I have grown up eating this and it always reminds me of my mother. Enjoy x

Recipe will serve 6


1 cup rice

1/4 cup toor dahl

1/4 cup urad dahl split with skin

1/4 cup chana dahl

1.5 tspn turmeric

1 inch ginger chopped

1 green chili 

1.5 tspn salt

2 tspn sugar

1/4 tspn asafoetida

1/2 cup yogurt

2 tbspns oil

1 cup butternut squash shredded 

generous squeeze of half lemon

1 tspn Eno fruit salt

For Seasoning

1 tbspn oil 

1 tspn mustard seeds

1/4 tspn asafoetida

1 tbspn sesame seeds

Also need

oil to grease the baking pan

8×8 baking pan


Wash and soak rice and all the lentils in water for at least 4.5 hours.

After soaking, blend rice, lentils, ginger, green chili to a lightly coarse texture, (drain water beforehand). I use my food processor for this. Then add yoghurt, turmeric, salt, sugar and asafetida. Blend mixture again. Transfer the mixture into a bowl and let it ferment for about 11 hours.

Add the butternut squash, 2 tbspns of oil and lemon juice to the fermented lentil mix. Mix well. To make the savoury cake mix light and fluffy, we now add the Eno.

Grease the baking pan with oil and pour the fermented mix, spreading it evenly.

Sprinkle sesame seeds over the batter and set aside. 

In a pan heat some oil and then add the mustard seeds. Once these begin to crack add the asafoetida, turn off the heat. Pour this seasoning over the sesame seed topped batter mix.

Cover the baking pan with foil and place it on the middle oven rack; bake at 200c, preheated oven for 20 mins.

Remove the foil and bake for a further 20 mins until top of the savoury cake is light golden brown. 

Let the cake cool off for about 20 minutes. Cut them into desired pieces and serve with chutneys and a fresh green salad.