Sanjeev Kapoor

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Curry Pasties

The combination of vegetables and spices makes this delicious snack

This is an exclusive website recipe.

Preparation Time : 1.30-2 hour

Cooking time : 31-40 minutes

Servings : 4

Curry Pasties

Main Ingredients

Whole wheat flour (atta), Butter





Level Of Cooking


Try something new


  • Whole wheat flour (atta)
    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


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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