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
Step-by-step instructions
Step 1 · Prepare dough by combining atta
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.
Step 2 · Heat 1 tbsp oil in a pan
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.
Step 3 · Add grated carrot and boiled green peas
Add grated carrot and boiled green peas. Cook for another 2 minutes. Then add mashed potatoes, coriander powder, garam masala, and salt. Mix well.
Step 4 · Switch off the flame
Switch off the flame, add fresh coriander leaves, and let the mixture cool.
Step 5 · Divide dough into small balls
Divide dough into small balls. Roll each ball into a thin disc. Place a portion of the filling in the centre, fold, and seal the edges to form a semi-circle or triangle.
Step 6 · Lightly brush or spray oil on each Paties
Lightly brush or spray oil on each Paties. Place them on a preheated tawa or bake in an oven at 180°C for 15-18 minutes until golden and crisp.
Step 7 · Serve hot with green chutney or tomato ketchup
Serve hot with green chutney or tomato ketchup.
Why this recipe 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.
A note on tradition
Paties are a popular street food especially in western India, with Mumbai’s aloo pattice being famous. Traditionally enjoyed during tea time, picnics, or as a special treat during festivals like Diwali and Holi, Paties reflect the Indian knack for infusing everyday ingredients with festive energy. Regional variations see different fillings, from dry fruits in Rajasthan to spicy beetroot in Gujarat. They are a symbol of sharing and togetherness in Indian culture.