Patra recipe is a Gujarati version of the crispy colocasia leaves snack that has been made in homes across Gujarat for generations. It is called by various names in India such as patra (Gujarat), aalu Vadi or aluchi Vadi (Maharashtra), pathrode or pathrado (parts of Karnataka), each with its own variant. This air fryer patra recipe is prepared by rolling up colocasia leaves with a batter made with a mixture of spices and chickpea flour. The outcome is tender layered spirals that are tangy and slightly spiced, with a nice bite. Preparing this air fried patra is not as complicated as it looks. The recipe consists of a besan batter flavoured with spices and tamarind which is spread generously on the leaves, then rolled and steamed until firm. Once cooled, the rolls are sliced into pretty spirals. These slices are air fried instead of traditional deep-frying method. It will provide you with that crispy texture with minimal oil usage. It is surprisingly easy to make and thus fit into a busy schedule. The rolls can be steamed up to a day in advance and stored in the fridge, then air fried before serving. It makes for a great make-ahead snack for guests or evening tea. This patra recipe is definitely worth trying. Once you taste that crispy tangy goodness, there's no turning back.

A pressure cooker baingan chokha recipe may come as a surprise to you because it is so easy to prepare this comfort food chokha using a pressure cooker. This is the perfect method for people who have been put off by the idea of roasting eggplant and handling open flames to make baingan chokha. Using a pressure cooker and a few simple ingredients, a soft, flavourful mash can be prepared for any meal. A handy tip without compromising on the rustic taste. This pressure cooker version offers a quicker alternative especially on busy days. Eggplant, tomatoes, garlic, and green chillies are cooked together till soft and tender and with just a little effort, a yummy mash is formed. After adding fresh onion, ginger, coriander, mustard oil and spices, the outcome is a delicious chokha recipe that is fresh, hearty and comforting. If you like a smokier taste, just skip adding water and allow the vegetables to cook in their own moisture content. This little change makes it closer to the classic version. Whether you pair it with litti, roti or steamed rice, it is a dish that will never disappoint.

Fruit leather is quite common in Indian snacking for sweet nothings, and mango is the most common variety. What you need to add to your peak summer recipes that you must try is this jamun papad, which is tangy yet sweet. The jamun fruit is quite delicate, and unlike mango, it lacks cohesive strength, so this recipe includes apples to bind the fruit leather and add more sweetness. Jamun papad is made by mixing deseeded jamun, also known as Indian blackberry, with pressure-cooked apple and drying the pulp into a thick sheet until it sets into a chewy, tangy fruit leather. Unlike store-bought candy or fruit rolls, this jamun papad recipe contains no added sugar and uses just two ingredients, relying entirely on the apple's sweetness and the jamun's astringent flavour. What makes this jamun papad recipe particularly appealing is the role of the apple. When pressure-cooked, the apple releases natural pectin, which is a plant-based thickening agent that binds the fruit pulp without any gelatine, agar agar, refined sugar, or preservatives. Jamun is also a nutritionally dense seasonal fruit, rich in vitamin C, iron, and antioxidants, and has long been used in Ayurvedic practice to support digestion and blood sugar regulation.