खिम्याचे पातवड – the mutton mince Parbhu variant of the humble अळुवडी


Mutton Mince – 1/4 kg

Channa Dal – 1 cup soaked for 3 hours ground coarsely

Ginger Garlic Paste 1.5 tbsp

Green chillies – 2/3

Coriander leaves – chopped 1/2 cup

Tamarind extract – 2 tbsp

Colocasia Leaves – 9 nos (makes 3 rolls)

Salt to taste

Oil for deep frying


In a food processor, blend together all the ingredients except colocasia leaves and oil to get a coarse filling – somewhat like coarse shami kebab batter

Cut the stalks of the leaves and with a stone/weight, flatten out the veins.

Apply a thin layer of tamarind paste on leaf and spread a generous amount of filling. 

Repeat this process three times with three leaves (detailed steps in earlier prawn Patwad post)

Steam for around 20-25 minutes till done and cool completely.

Once cooled, slice into thin roundels and deep fry!


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