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Paties
Lunch • India
How to Make Paties (Traditional & Healthy Version)
Paties, also known as 'Pattice' in many parts of India, are a beloved snack and lunch item enjoyed across the country. These flaky, golden parcels filled with savoury spiced vegetables are an all-time favourite, from Mumbai's bustling street stalls to family kitchens during festive times. The outer layer is typically made from atta (whole wheat flour) for a healthier twist, while the filling features a medley of locally grown vegetables, seasoned with classic Indian spices. Paties are often associated with celebration and warmth, serving as a staple during gatherings, Holi, Diwali, and even as a special Sunday treat. The taste is a delightful blend of crispy texture and flavourful stuffing, making it a comforting lunch option. This healthy, vegetarian version uses minimal oil and leans on natural ingredients, reflecting India’s rich culinary heritage and its ability to adapt traditional recipes for modern, health-conscious lifestyles.
Ingredients(for 2 medium-sized Paties per person)
- 1 cup Whole wheat flour (atta) (for outer crust)
- 2 medium Boiled potatoes (aloo) (mashed)
- 1/3 cup Green peas (matar) (boiled)
- 1 small Carrot (grated)
- 1 small Onion (finely chopped)
- 1 tsp Ginger-garlic paste
- 1 Green chilli (finely chopped) - optional
- 1/2 tsp Coriander powder (dhaniya)
- 1/2 tsp Cumin seeds (jeera)
- 1/4 tsp Garam masala
- to taste Salt
- 1.5 tbsp Oil (use cold-pressed for health)
- 2 tbsp Chopped fresh coriander (dhaniya) - optional
Instructions
- 1
Prepare dough by combining atta, a pinch of salt, and 1/2 tbsp oil. Gradually add water to make a soft, pliable dough. Cover and let it rest for 10 minutes.
10 minutes
Resting the dough makes the crust softer and easier to roll.
- 2
Heat 1 tbsp oil in a pan. Add cumin seeds; once they splutter, add chopped onion, ginger-garlic paste, and green chilli. Sauté until onions turn golden.
3 minutes
Do not burn the spices; sauté on medium flame for best aroma.
- 3
Add grated carrot and boiled green peas. Cook for another 2 minutes. Then add mashed potatoes, coriander powder, garam masala, and salt. Mix well.
5 minutes
Mash the filling well for a uniform texture in every bite.
- 4
Switch off the flame, add fresh coriander leaves, and let the mixture cool.
2 minutes
Filling should be cool before stuffing to prevent soggy dough.
Why This Dish is Healthy
Choosing whole wheat atta over refined maida, reducing oil, and filling the Paties with vegetables boosts nutrition while keeping calories in check. This recipe uses only natural spices and avoids deep-frying, making it heart-healthy. It’s rich in dietary fibre, low in saturated fat, and provides steady energy without blood sugar spikes — perfect for those tracking calories or managing their weight.
This Paties recipe is high in fibre and complex carbohydrates due to the use of atta and fresh vegetables. The inclusion of peas and potatoes provides essential vitamins like vitamin C, potassium, and B vitamins, while carrots add beta-carotene. The minimal use of oil keeps the fat content low, and the whole wheat flour makes it more filling and suitable for sustained energy release. It’s a good source of plant-based protein and iron, making it a balanced vegetarian option.
Pro Tips
- 💡Tip 1: Rest the dough for at least 10 minutes for a softer crust.
- 💡Tip 2: Use cold water for the dough to make Paties flakier.
- 💡Tip 3: Always cool the filling before stuffing to prevent sogginess.
Storage & Serving
Store cooled Paties in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa or in an oven for best crispness. Avoid microwaving to maintain texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 250.0 kcal |
