Subzi Empanadas
Give your leftover sabzi a stylish and tasty twist with this recipe.
Chef Ranveer Brar Subzi Empanadas  Recipe

- Indian


- 2

Cooking Time

-5-10 Min


- Easy

Preparation Time

- 10-15 Min


  • FOR Dough
  • 1 cup wheat flour
  • 2 tbsp gram flour
  • ½ cup leftover dal
  • 1 tbsp onion
  • 1 tbsp coriander leaves
  • 1 tsp green chillies
  • Salt
  • A pinch raw mango powder
  • 1 tsp ginger paste
  • 1 tbsp oil
  • ½ tsp ghee
  • FOR Chutney
  • 1 tsp black onion seeds
  • Water
  • ½ green chilli
  • 1 tsp vinegar
  • 8 to 10 dry figs
  • 1 tbsp sugar
  • Fro Rayta


  1. 1

    Take your leftover vegetable and chop them.
  2. 2

    Then chop pine nuts and mix them well with the chopped leftover vegetable.
  3. 3

    Transfer it into a small bowl and keep is aside.
  4. 4

    For the dough: In a mixing bowl, add orange juice, yeast, yellow food colour, refined flour and oil.
  5. 5

    Mix it well until it forms a dough.
  6. 6

    Make small dough balls from the dough.
  7. 7

    Dust refined flour over it and roll out a thin sheet.
  8. 8

    Cut it into a circle shape with a help of a ring mould.
  9. 9

    Wet the edges of the circular sheets.
  10. 10

    Then, stuff in the vegetable mixture in the sheet and seal it with the help of a fork.
  11. 11

    Dust refined flour in a baking tray and place the prepared empanadas in it.
  12. 12

    Glaze oil over the empanadas.
  13. 13

    Preheat the oven at 180 C to 200 C and bake it for 10 to 12 minutes.
  14. 14

    For the sauce: Mix mayonnaise and chilli sauce in a bowl.
  15. 15

    Serve the prepared Subzi empanadas with the prepared sauce and tomato salsa.
  16. 16

    Garnish it with rice papad and celery.
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Ranveer Brar


Chef Ranveer Brar's fascination with food began on the streets of Lucknow, U.P. From being one of India's youngest executive chef to a keen curator of its culture, Ranveer offers a nuanced perspective of our culinary heritage, through his shows on LF. Watch his shows for hidden gems and unexplored stories.

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