Curry Puffs are a delicious appetizer or snack commonly eaten throughout Southeast Asia. They are basically crispy pockets of puff pastry stuffed with a variety of tasty fillings and then lightly fried until golden brown – how could they not be good?
These were always a yummy tea time treat for us as kids, they were so highly addictive – we would ending up eating the whole platter in one sitting. Curry puffs can be either vegetarian or non-vegetarian. They are also great for entertaining since they can be made well in advance.
Now I have used store bought puff pastry, which works just fine and is a huge timesaver & shortcut. I know all too well just how busy life gets, so feel free to simplify when you get a chance ☺. But if you prefer to make your own pastry crust dough, go right ahead – I’m not going stop you.
SPICY CURRY PUFFS
2-3 sheets of puff pastry sheets (thaw if frozen)
1 large potato, finely diced (or sweet potato)
2 shallots, finely minced
1” piece of ginger, peeled & finely minced
2 large garlic cloves, finely minced
¼ tsp amchur powder (dried mango powder)
½ tsp turmeric (haldi)
½ tsp ground cumin powder
½ tsp ground coriander powder
½ tsp red chili powder, to taste
½ tsp good quality curry powder
salt & pepper, to taste
¼ cup coconut milk
a few tbsp all purpose flour (maida)
small bunch of chives, finely chopped
1 small egg, lightly beaten
oil as needed (peanut, vegetable or canola)
In a small pot of boiling salted water, boil the potato until forked tender. When cool to handle, peel the potato & roughly mash it. Set aside until needed.
In a deep skillet or wok on medium heat, add 2 tbsp oil. When hot, sauté the shallots with the ginger & garlic until lightly browned & softened. Next add the spices (amchur powder, turmeric, ground cumin powder, ground coriander powder, red chili powder, curry powder, salt & pepper). Stir & let the spices cook until fragrant. Then add in the mashed potatoes along with the coconut milk. Mix well & let cook for a few more minutes. Then remove from the heat & allow to cool. Set aside until needed.
Then on a well floured surface, cut 4” round circles from the puff pastry dough. I just used a bowl & traced around it with a knife. Keep a slightly damp tea towel over the pasty to keep the dough from drying out. Now add a good tbsp of filling in the center of each pastry round. Lightly brush around the edges with the beaten egg. Now carefully fold the pastry together so you get a half moon shape. Then seal the edges together, you can use a fork to crimp the edges together or fold it over & pleat into a decorative edge. Cover with a damp towel until you are ready to fry. You should get about 22-24 curry puffs.
Next, in a medium size pot – add enough oil for frying. When hot, fry the curry puffs until golden brown & crispy. You may need to fry the curry puffs in small batches. Drain well on absorbent paper towels & serve hot with your favorite chutneys & sauces.
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