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How to make Curry Pasties - The combination of vegetables and spices makes this delicious snack

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This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Wholewheat Flour, Butter (मक्खन )

Cuisine : Fusion

Course : Snacks and Starters

Curry Pasties
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Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

For more recipes related to Curry Pasties checkout Sakharechi Poli, Wholemeal Fresh Dough Thin Crust Pizza, Khaari Poori. You can also find more Snacks and Starters recipes like Elaichi Pista Crullers, Pumpkin Leaves Vada, Sprouts Cutlet, Fofos.

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Curry Pasties Recipe Card

Curry Pasties
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Prep Time : 1.30-2 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Curry Pasties Recipe

  • Wholewheat Flour 2 cup

  • Butter cut into small pieces 1/3 cup

  • Oil 2 tbsps + to garnish

  • Mustard seeds 1/2 teaspoon

  • Potato diced 1 medium

  • Carrot diced 1 medium

  • Radish diced 1 medium

  • Onion chopped 1 small

  • Garlic finely chopped 2 cloves

  • Curry powder 1/2 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Cumin powder 1/2 teaspoon

  • Vegetable stock 5 tablespoon

  • Soya milk for glazing

Method

Step 1

Preheat an oven to 200ºC. Grease a baking tray with a little oil. Place whole wheat flour in a large bowl. Add butter, four tablespoons water and mix well.

Step 2

Knead into a soft dough. Cover and set aside to chill in the refrigerator for half an hour. To make the filling, heat oil in a deep non-stick pan, add mustard seeds and let them splutter. Add potato, carrot, radish, onion and garlic.

Step 3

Mix well and sauté, stirring occasionally, for two minutes. Add curry powder, turmeric powder and cumin powder mustard seeds and mix well. Cook, stirring continuously, for one minute.

Step 4

Add vegetable stock, mix and bring it to a boil. Cover and simmer, stirring occasionally, till vegetables are tender. Set aside to cool. Divide the dough into equal portions. Roll each portion into a six inch round. Place some filling on one half of each round. Brush the edges of each round with soya milk.

Step 5

Fold over and press the edges together to seal. Arrange on the baking tray. Bake in the preheated oven for twenty-five to thirty minutes or until golden brown. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.