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Passover Kadtela Pastel

We all love pastels, and it is truly considered as the "king" of Cochin cuisine.

The Kadtala Pastel is usually eaten on holidays. This version is special for Passover because I use potato flour for the dough, so it can be a celebration for those who avoid gluten.

Recently, I have been trying to make baked versions for almost every fried food in order to make it healthier. you can use the regular oven or an air- frier as you wish. Also here in the picture you can see the baked version that turned out great and it's really recommended!

Filling ingredients:

4-5 finely chopped onions

6 tablespoons of sunflower oil

3-4 boiled eggs

2 whole chicken breasts

3-4 medium potatoes boiled in water until soften

Half a package of chopped fresh cilantro

A handful of fresh mint leaves

2 tablespoons of vinegar


1 teaspoon black pepper

1 teaspoon of turmeric

1 teaspoon ginger

+ A little of the above spices to season the chicken

1 hot green pepper (optional)

Ingredients for the batter:

4 eggs

1/3 cup of oil

1 teaspoon baking powder

2 cups potato flour

1/2 1 cups of water

1/2 teaspoon of salt

A little oil to grease the pan

For serving:

1 egg

1 spoon of oil

Preparation method:
  1. Heat oil in a large pot

  2. Fry the onion until golden. Stir occasionally

  3. Add salt, black pepper and turmeric and finally the coriander and vinegar

  4. Set aside to cool

  5. Peel the potatoes and cut into tiny cubes. The potatoes should be cooked but not too soft. The texture should be of cut cubes and not like mashed potatoes.

  6. Peel the eggs and cut into small pieces

  7. Season the chicken breast with the same spices

  8. Fry with small amount of oil in a pan from all sides until the chicken is ready. I use a lot of pre-cut thin schnitzels.

  9. When the chicken cools down, cut it into tiny cubes

  10. Add the mint leaves and all the filling ingredients to the pot with the onion, and mix together and adjust the seasoning to taste

  11. Cool well

  12. Put all the butter infridients in a seperate bowerl

  13. Mix well all the ingredients into a smooth and liquid paste. The batter should have the texture of crepes

  14. Heat a Teflon pan with a little oil for the first time only

  15. Pour half a ladleful of batter into the pan and shake it until the batter is evenly distributed on all sides.

  16. Fry on one side, and when the dough is baked and bubbles start to form, turn for a few more seconds to the other side

  17. Cool

  18. Put a spoonful of the filling at the edge of the crepe, fold and wrap the filling, then fold the edges from the sides and roll into a cylinder shape

  19. In a small bowl, mix an egg with a tablespoon of oil

  20. Dip each roll in egg from all sides

  21. Heat a Teflon pan with a small amount of oil

  22. Fry each roll from all sides until golden brown

For the baked version:

  1. Line a baking tray with baking paper

  2. Place the rolled pastels one next to the other with small intervals

  3. Spread the egg with a brush

  4. Sprinkle some sesame seeds on top for decoration

  5. Bake in a preheated oven to 200 degrees for about 20 minutes until golden

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