Potatoes Curry Puff I Recipe
Overview:
Potatoes Curry Puff I is a delightful dish, recommended by a friend, that promises to tantalize your taste buds with its savory filling encased in a crispy, golden-brown pastry. Perfect for gatherings or as a snack, this recipe offers a flavorful combination of potatoes, chicken, and aromatic spices. Follow these simple steps to create your own batch of delicious curry puffs!
- Rating: ⭐⭐⭐⭐ (1 review)
- Total Time: 55 minutes
- Yield: 12 puffs
- Calories: 492.7 per serving
Ingredients:
- 500g potatoes
- 30g green peas
- 30g carrots
- 2 tbsp curry powder
- 1 sweet onion
- 1 tsp salt
- 3 tbsp light soy sauce
- 150g chicken meat
- 1 egg (for filling)
- 200g flour (for outer skin)
- 100g flour (for inner skin)
- 500ml water
- 50ml oil (for outer skin)
- 180ml oil (for frying)
- 160g sugar
Instructions:
Making the Fillings:
- Heat some oil in a wok and fry the potatoes until golden brown. Remove from the wok and set aside.
- In the same wok, add more oil and fry the chicken meat with onions, carrots, and green peas.
- Return the potatoes to the wok and add salt, curry powder, and light soy sauce. Stir-fry until well combined. Set aside.
Outer Skin:
- Mix 200g of flour with 50ml of oil to form a dough.
- Divide the dough into equal pieces and roll each piece into a thin sheet, about 1/2 cm thick and 13cm in diameter.
Inner Skin:
- Mix 100g of flour with water to form a dough.
- Divide the dough into equal pieces and roll each piece into a thin sheet, same as the outer skin.
Making the Curry Puff Skins:
- Take one piece of outer skin dough and roll it into a ball. Repeat with inner skin dough.
- Press the two circular pastry balls together and flatten with a rolling pin on a floured surface.
- Cut out round pieces about 12-13cm in diameter from the flattened pastry.
Assembling the Curry Puffs:
- Place a portion of the filling and a slice of egg onto the center of each pastry round.
- Fold the pastry over to form a half-circle, enclosing the filling. Press lightly to seal the edges.
- Pleat and twist the edges to flute them, ensuring a secure seal.
Cooking Method:
- Heat 180ml of oil in a deep fryer or large pan.
- Carefully place the assembled curry puffs into the hot oil and fry until golden brown.
- Remove from oil and drain on paper towels to remove excess oil.
Serving:
Serve the freshly fried Potatoes Curry Puffs I hot, alongside your favorite dipping sauce or enjoy them as they are for a delicious snack bursting with flavor and texture.
Tips:
- Be mindful not to overfill the pastry, as it may be difficult to seal properly.
- Ensure the oil is hot enough before frying to achieve a crispy, golden-brown crust.
- Experiment with different fillings to suit your taste preferences, such as adding diced vegetables or minced meat.
With these simple steps, you’ll be able to create delectable Potatoes Curry Puffs I that are sure to impress your friends and family. Enjoy the delightful combination of flavors and textures in every bite!
