Curried Vegetable Pasties

These curried vegetable pasties are a great option for a quick snack. I usually prepare them when I want a quick Indian snack for my friends and family.

For the preparation of vegetable filling, I have used Panch Phoron which gives it an incredible flavour and aroma. Panch Phoron is a Bengali five-spice blend of cumin seeds, nigella seeds, mustard, fenugreek, and fennel seeds. They tempered into the hot oil to release their all aroma and then stir fry all the veggies into this aromatic oil to get a delicious and savoury dish.

Homemade Garam Masala is another must-have ingredient for this vegetable filling. You can check my recipe How to make Garam Masala

I also add a handful of roasted peanuts to give it crunchy touch. For the dough, I have used store-bought pastry which is available here in Spain. They are all pre-rolled, cut into circles and ready to use. You can bake them instead of frying them.

Instructions:

-Cut the cauliflower into small florets about 1cm. Cut the onion and potatoes into small cubes.

-Put a frying pan with a little oil over medium-high heat. Lightly toast the peanuts and set them aside for later.

-Fry the cauliflower in the same oil with a pinch of salt and turmeric until golden brown. Set aside.

-Add a little more oil to the pan, add Panch Phoron and dry red chilli. When they start to crackle, add the onion with a pinch of salt.

-When the onion is transparent, add chopped potatoes and fry until golden brown. Add fried cauliflower, grated ginger, turmeric, ground cumin, Garam Masala and salt. Mix and add a little water

-Put the lid on and cook over a low flame until tender. Uncover and add the roasted peanuts. Mix well and let it cool before stuffing.

-Stuff the pastries and seal them well by pressing them with a fork. Fry them in plenty of oil until golden.

-You can also bake them. Place them on a baking tray and brush them with egg. Bake them in a preheated oven at 180º for about 15-20 minutes or until they are golden.

Tips and Tricks:

• You can replace the Panch Phoron with cumin seeds or Nigella seeds.
• If you don’t like peanuts, you can add green peas or cooked chickpeas, which also give it a nice taste.

Related Basics:

•   Garam Masala
•   Panch Phoron
•   Nigella seeds
•  

Curried Vegetable Pasties

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Cuisine India

Servings 6

Calories 270 kcal

Ingredients

  

• 1 packet ready-rolled pastry sheets
• 180g cauliflower cut into small florets about 1cm
• 2 medium-sized potatoes cut into small cubes
• ½ onion chopped
• 25g peeled peanuts
• 1 teaspoon of grated ginger
• ½ teaspoon Panch Phoron
• 2-3 dry red chilli
• 1 teaspoon turmeric powder
• ½ teaspoon ground cumin
• ½ teaspoon Garam masala
• Salt to taste
• Oil for frying

Instructions

 

• Cut the cauliflower into small florets about 1cm. Cut the onion and potatoes into small cubes.
• Put a frying pan with a little oil over medium-high heat. Lightly toast the peanuts and set them aside for later.
• Fry the cauliflower in the same oil with a pinch of salt and turmeric until golden brown. Set aside.
• Add a little more oil to the pan, add Panch Phoron and dry red chilli. When they start to crackle, add the onion with a pinch of salt.
• When the onion is transparent, add chopped potatoes and fry until golden brown. Add fried cauliflower, grated ginger, turmeric, ground cumin, Garam Masala and salt. Mix and add a little water.
• Put the lid on and cook over a low flame until tender. Uncover and add the roasted peanuts. Mix well and let it cool before stuffing.
• Stuff the pastries and seal them well by pressing them with a fork. Fry them in plenty of oil until golden.
• You can also bake them. Place them on a baking tray and brush them with egg. Bake them in a preheated oven at 180º for about 15-20 minutes or until they are golden.

Notes

Tips and Tricks:

• You can replace the Panch Phoron with cumin seeds or Nigella seeds.
• If you don't like peanuts, you can add green peas or cooked chickpeas, which also give it a nice taste.