Pattay Ki Baat Episodes

Chef Ajay Chopra explains the significance of leaves. He prepares 'Mango Rasam' with mango leaves, 'Mint Chocochips Ice Cream' with mint leaves and delicious 'Palak Paneer Kofta' with spinach leaves.

Chef Ajay Chopra prepares 'Aloo Dhaniya Korma' using the all-season coriander, 'Jimikand Ki Kadhi' using curry leaves and 'Kale Chana Sabzi' using exotic leaves of kale.

Chef Ajay Chopra mentions the advantages of aloe vera and makes its dish. He prepares 'Fennel Fish' from fennel twigs and leaves. Later, he tells the importance of leaves and makes ‘Pan Kofta’.

Chef Ajay Chopra reminisces about his childhood and makes ‘Methichi Bhaji’. He prepares Thyme and Potato soup and states the uses of celery. Using a banana leaf, he prepares ‘Kiji Paratha’.

Chef Ajay Chopra makes 'Lettuce Salad' from different types of lettuce. He describes the bok choy vegetable and cooks 'Bok Choy Prawns'. Later, he prepares 'Turmeric Leaf Kheer' from healthy leaves.

Chef Ajay Chopra prepares Kashmiri delicacies namely 'Nadru Yakhini' with the sage leaves, 'Pandan Chicken Curry' with pandan leaves and the delicious 'Kotte Kadubu' using jackfruit leaves.

Chef Ajay Chopra makes 'Raj Kachori' with parsley leaves. Later, he explains how to make 'Tulsi Pesto Pasta' from basil and 'Lal Math Prawns' from healthy amaranth leaves.

Chef Ajay Chopra prepares Cabbage Dolma with the help of chinese cabbage and purple cabbage. He then prepares Keema Karela from bitter gourd leaves and Paneer Lollipop using lemongrass.

Chef Ajay Chopra makes 'Patrode', a Himachal Pradesh dish with taro leaves. Explaining the benefits of carom seeds, he cooks pakodas with its leaves. He later makes delicious 'Gongura Mutton Curry'.

Chef Ajay Chopra prepares 'Moringa-Aloo Sabzi with Puri' from moringa leaves. Later, he cooks 'Pizza Samosa' using oregano leaves and 'Lemon Chicken Tikka' using lemon leaves.

Chef Ajay Chopra prepares tasty 'Kirayi Vade' using Malabar spinach, delicious 'Rosemary Prawns' using rosemary leaves and 'Mooli Thecha Wrap' by making 'thecha' of radish Leaves.

Chef Ajay Chopra prepares 'Aloo Dum with Luchi' from the leaves of Black-Eyed Beans. Later, he prepares 'Shakshuka' from Swiss chard and 'Thandai' using Bel leaves.

Chef Ajay Chopra talks about the pleasant rains and prepares hot and spicy, 'Podshi Vada Pav'. He cooks 'Thai Style Chicken' using coconut leaves and 'Ramen Bowl' from kalambi leaves.

Chef Ajay Chopra cooks crispy paneer sandwich with spring onions. He then prepares imli ke patton ki chaat. Later, he prepares taakla pulao with cassia tora leaves.

Chef Ajay Chopra cooks tempting celery pancakes with nourishing celery leaves. He later cooks mouthwatering tarragon fish with tarragon leaves and hibiscus halwa with hibiscus leaves.

Chef Ajay Chopra bakes a pithod cake with ivy gourd leaves. He talks to Amrita Chopra about leaves and both make chicken keema with dill leaves. He cooks Chinese bhel with pumpkin leaves.