CURRY PUFF
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A common Malaysian and Singaporean snack made with curried potatoes.
Curry Puff, a popular snack in Malaysia and Singapore, has recently become popular in my food blogging circles.
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Please be aware that the actual recipe does not call for baking or frozen puff pastry. Dough kneading strength is a prerequisite for the traditional procedure.
For the perfect crunch, flour, margarine, and water are mixed together, the dough is let to rest for a few minutes, then it is deep-fried till golden brown.
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If you have the time and want to create your own curry puffs, by all means, go for it. When it comes to cooking, it’s fine to take a shortcut once in a while.
It’s the same recipe for the latter, but I strongly advise you to read the instructions on the frozen puff pastry so that your curry puffs don’t explode like mine!
INGREDIENTS:
FILLING:
- 5 tablespoons of oil
- 1 medium finely chopped red onion
- 2 teaspoons of meat or chicken curry powder
- 1 teaspoon of chili powder
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of kurma powder or chicken curry powder
- 1/2 cup of diced chicken breast meat
- 2 large boiled and finely diced potatoes
- 1 1/2 teaspoon of sugar
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of salt
PASTRY:
- 400 g of plain flour
- 140 g of margarine or shortening
- 3/4 cup of water
- 1/2 teaspoon of salt:
INSTRUCTIONS:
- First, prepare the filling. Sauté the onion until it gets a golden brown hue, stirring frequently. Take care not to overcook the kurma mixture by adding the curry powder, chili powder, and turmeric.
- Cook the chicken and potatoes for five minutes with sugar, pepper, and salt. Mix thoroughly and allow to cool before using.
- Margarine and water can be added to flour and kneaded well before using it to produce puff pastry. Serve it once it has rested for 30 minutes.
- Shape the pastry into a half-circle by pinching the pastry around a fork and pressing firmly. Fry till golden brown in heated oil on a griddle.