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Recipe Collection

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Indian Pastel

Indian <em>Pastel</em> Related:   appetizers, Asia, bread & savory pastries, Hanukkah, meat, poultry, Purim

Prep time: 15-20 minutes

Cook time: 35-45 minutes

Yield: 10 servings

Recipe contributed by Tova Simon. These stuffed pastries are similar to samosas, but with a different type of filling and shape. Since they are fried, they’re great for Chanukah, especially when you’re tired of latkes and sufganiyot. They can be served as an appetizer or as part of a meal.


  • Stuffing
  • 4 tablespoons vegetable oil, divided
  • 2 onions, peeled and diced
  • 1 small hot green pepper, stem and seeds removed, diced
  • Pinch of black pepper
  • Pinch of salt
  • Pinch of turmeric
  • 1 potato, peeled and cut into small cubes
  • 1 small chicken breast, cooked and cut into small cubes
  • 1 egg, lightly beaten
  • Small bunch of cilantro leaves, minced
  • Dough
  • 3 cups flour
  • ½ teaspoon salt
  • 2 tablespoons oil
  • 1 egg, lightly beaten
  • ¼ cup lukewarm water
  • Vegetable oil for frying


  • To make stuffing, heat 2 tablespoons oil in a pan over medium heat. Add onions and fry until softened, about 5 to 7 minutes. Add hot pepper and sauté for a few minutes until soft. Season with black pepper, salt and turmeric. Remove from heat and transfer to a bowl. Heat remaining 2 tablespoons oil in pan and add potato, frying until soft, about 7 to 10 minutes. Stir in the onion and spice mixture and the chicken breast. Then add egg and cilantro and mix well. Cook for 5 minutes and then remove from heat.
  • To make the dough, mix all ingredients together very well to form a smooth dough. Cut dough into small pieces and form each into a small circle, approximately 2½ inches in diameter. Fill each circle with a heaping teaspoon of stuffing, pack tightly and seal edges to form a small package. Heat oil in a deep pan over medium heat. When hot, lower pastels into oil and fry until golden. Remove from oil and drain on paper towels. Serve immediately.

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