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Curry Puffs Recipe
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 Im 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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Content copyright © 2014 by Sadhana Ginde. All rights reserved.
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