Healthy Patod

Glutenfree/ Nutfree


What are the Indian monsoons without pakodas?

But here’s the thing with pakodas. No one can stop at one. The damage with a handful could be anything between 200-600 calories. Oil when heated to high temperatures (for frying) turns carcinogenic.
Here is an alternative. The fried version made my mom famous, but here I am stripping the oil off it to make it guilt free for you, although I guarantee it tastes as delectable in its Health Nut avatar. 

Go ahead try patod (arbi patta also known as patra in Gujrat) on one of those rainy evenings! 

Read more about other greens you can try this monsoon, here. 

Cocolassia leaves or Arbi Patta


Cocolasia Leaves – large, medium and small size
2 cup Chickpea flour (Besan)
2 tbsp Almond Butter
½ tsp Red chilly powder
½ tsp Cumin
¼ tsp Carrom seeds
¼ tsp Coriander powder
¼ tsp Pomegranate seeds
½ tsp Kasuri methi
¼ tsp Garam masala
¼ tsp Turmeric
Salt to taste
Water to make it into a thick batter

Take all the ingredients (except the leaves) and make a thick smooth batter.
Wash the leaves. Keep the largest leaf on a plate with its back facing the top. Spread the batter on the leaves with your hands. Place the medium size leaf on top and spread the batter on it evenly. Now place the smallest leaf on top and spread the batter on it.
Fold the leaves from left and right side. Now fold the bottom end and start rolling into a (not too tight) roll.
Place this roll on a steamer and steam for 20 -30 min.
Let the roll cool down. Slice the roll.

Scroll down to see the pictures of the rolling process.

Now, these steamed rolls taste out of this world, and if you love steamed foods, they could be your go to. Serve them with chutney.
But if you are looking for something crispier, you can either sauté them on a pan or air fry them.
You could also sprinkle some dry tadka on top.
– Dry roast some cumin powder and coriander powder
– Mustard seeds, curry leaves and grated coconut.

Makes 10 pieces

The steamed roll can be refrigerated and stored for up to a week.


No Bake Mango Cheese Cake

Glutenfree/ Raw


Lets celebrate summer with mangoes and how!

A typical mango cheese cake slice will cost you the following :
300-400 calories with 60% or more coming from fat (butter, cheese). It will contain sugar and not more than 5% dietary fibre.
A typical case of a moment on the lips, forever on the hips 

Now lets look at our no bake mango cheese cake.
A slice will be 200 calories, so your fat intake is already down by 50%.. And this fat is the good kinds (coming from soaked nuts and seeds), with all its fiber and nutrients intact.
The cake is also sweetened with fruit and dry fruit, again the best kind of sugar for your body.
Its light on the body, guilt free on the mind and delightful to the lips!
Go ahead, indulge, and enjoy till the mango season lasts!



1/5 cups cashew nuts (soaked for 4 hours)
1 cup Coconut Meat
4 tbsp dates paste
1 cup chopped mango
pinch of salt
1 tsp vanilla extract

1 cup dates
¼ cup raisins + cranberries (optional)
1.25 cups walnuts, almonds, pumpkin, sunflower seeds (soaked for 4 hours)
1tsp vanilla extract
½ tsp salt

Top layer
Chopped mangoes, mint springs, edible flowers
Method :
Base : Grind the dates, raisins and cranberries into a paste. Once done, add the soaked nuts, seeds, salt and vanilla and grind till a a corse gooey mixture is formed.
Spread this layer evenly on a cheesecake tin. Freeze for 4 hours.
Filling : Grind all ingredients together into a smooth creamy paste. Spread this on top of the base layer. Freeze for 2 hours.
Top layer : Garnish the cake with chopped mangoes, mint sprigs and edible flowers. Release the cheesecake side mould. Cut into pieces and serve quickly as it tends to melt.
Store leftovers in the fridge. And finish them within a day or 2.
SERVES 8 -10



The same recipe can be used to make strawberry, lemon, blueberry or any other no bake cheese cake. Just replace the mango. You may need to adjust the quantities of sweetener based on the sweetness of the fruit!

Go ahead, indulge! Enjoy!