Curry Puff Snack: A Delicious and Easy Recipe to Try Today

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Curry Puff Snack is a delightful treat that has captured the hearts and taste buds of food lovers around the world. Originating from Southeast Asia, particularly Malaysia and Singapore, this savory pastry is a perfect blend of flaky crust and aromatic filling, often made with spiced potatoes, chicken, or vegetables. The history of the curry puff dates back to the 19th century, when it was introduced by Indian Muslim immigrants, and it has since evolved into a beloved snack enjoyed by people of all backgrounds.

What makes the curry puff snack so irresistible is its unique combination of flavors and textures. The golden, crispy exterior gives way to a warm, flavorful filling that bursts with spices, making it a satisfying bite for any occasion. Whether served as an appetizer at a gathering or enjoyed as a quick snack on the go, the curry puff is not only convenient but also a crowd-pleaser that brings comfort and joy to those who indulge in it. Join us as we explore the art of making this delectable snack at home!

Curry Puff Snack this Recipe

Ingredients:

  • For the Dough:
    • 2 cups all-purpose flour
    • 1/2 cup unsalted butter, melted
    • 1/4 cup water (adjust as needed)
    • 1/2 teaspoon salt
    • 1 tablespoon sugar
  • For the Filling:
    • 1 cup cooked chicken, shredded (or tofu for a vegetarian option)
    • 1 medium potato, peeled and diced
    • 1/2 cup green peas (fresh or frozen)
    • 1 medium onion, finely chopped
    • 2 cloves garlic, minced
    • 1 tablespoon curry powder
    • 1 teaspoon turmeric powder
    • 1 tablespoon soy sauce
    • 1 tablespoon vegetable oil
    • Salt and pepper to taste
  • For Frying:
    • Vegetable oil (for deep frying)

Preparing the Dough

  1. In a large mixing bowl, combine the all-purpose flour, salt, and sugar. Mix well to ensure the dry ingredients are evenly distributed.
  2. Make a well in the center of the flour mixture and pour in the melted butter. Using your hands or a fork, mix the butter into the flour until the mixture resembles coarse crumbs.
  3. Gradually add water, a little at a time, mixing until the dough comes together. You may not need all the water, so add it slowly to avoid making the dough too sticky.
  4. Knead the dough on a lightly floured surface for about 5-7 minutes until it is smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
  5. Wrap the dough in plastic wrap or cover it with a damp cloth and let it rest for at least 30 minutes. This resting period allows the gluten to relax, making it easier to roll out later.

Preparing the Filling

  1. In a medium saucepan, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they become translucent, about 3-4 minutes.
  2. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
  3. Stir in the diced potatoes and cook for about 5 minutes, allowing them to soften slightly.
  4. Add the shredded chicken (or tofu), green peas, curry powder, turmeric powder, soy sauce, salt, and pepper. Mix well to combine all the ingredients.
  5. Cover the saucepan and let the mixture cook for about 10-15 minutes, stirring occasionally, until the potatoes are fully cooked and tender. If the mixture seems too dry, you can add a splash of water to help it cook.
  6. Once cooked, remove the filling from heat and let it cool completely before using it to fill the dough. This step is crucial to prevent the dough from becoming soggy.

Assembling the Curry Puffs

  1. After the dough has rested, divide it into small balls, about the size of a golf ball. This will make it easier to roll out and fill.
  2. On a lightly floured surface, take one ball of dough and roll it out into a thin circle, approximately 4-5 inches in diameter. Aim for an even thickness to ensure even cooking.
  3. Place a tablespoon of the cooled filling in the center of the dough circle. Be careful not to overfill, as this can make sealing difficult.
  4. Fold the dough over the filling to create a half-moon shape. Press the edges together firmly to seal. You can use a fork to crimp the edges for a decorative touch and to ensure a tight seal.
  5. Repeat the rolling and filling process with the remaining dough and filling until all are assembled. Place the finished curry puffs on a baking sheet lined with parchment paper to prevent sticking.

Cooking Process

  1. In a deep frying pan or a heavy-bottomed pot, heat vegetable oil over medium Curry Puff Snack

    Conclusion:

    In summary, this Curry Puff Snack recipe is a must-try for anyone looking to elevate their snacking game. With its flaky, golden pastry and a flavorful filling that combines the warmth of spices with the richness of potatoes and peas, these puffs are not just a treat for the taste buds but also a feast for the eyes. Whether you serve them as an appetizer at your next gathering, a delightful addition to a lunchbox, or a comforting snack for movie night, they are sure to impress your family and friends. For those looking to mix things up, consider experimenting with different fillings such as minced chicken, shrimp, or even a vegetarian option with lentils and mixed vegetables. You can also play around with the spices to suit your palate, adding a touch of heat with chili powder or a hint of sweetness with a dash of sugar. We encourage you to try this Curry Puff Snack recipe and share your experience with us! Whether you stick to the classic version or put your own spin on it, we would love to hear how it turns out. Don’t forget to snap a photo and tag us on social media, as we can’t wait to see your delicious creations! Happy cooking! Print
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    Curry Puff Snack: A Delicious and Easy Recipe to Try Today

    • Author: Maria
    • Total Time: 80 minutes
    • Yield: 12–15 pieces 1x
    Print Recipe

    Description

    These homemade curry puffs are crispy and golden, filled with a savory blend of chicken (or tofu), potatoes, and peas, seasoned with aromatic spices. Ideal as a snack or appetizer, they are sure to delight your family and friends!

    Ingredients

    Scale
    • 2 cups all-purpose flour
    • 1/2 cup unsalted butter, melted
    • 1/4 cup water (adjust as needed)
    • 1/2 teaspoon salt
    • 1 tablespoon sugar
    • 1 cup cooked chicken, shredded (or tofu for a vegetarian option)
    • 1 medium potato, peeled and diced
    • 1/2 cup green peas (fresh or frozen)
    • 1 medium onion, finely chopped
    • 2 cloves garlic, minced
    • 1 tablespoon curry powder
    • 1 teaspoon turmeric powder
    • 1 tablespoon soy sauce
    • 1 tablespoon vegetable oil
    • Salt and pepper to taste
    • Vegetable oil (for deep frying)

    Instructions

    1. In a large mixing bowl, combine the all-purpose flour, salt, and sugar. Mix well to ensure the dry ingredients are evenly distributed.
    2. Make a well in the center of the flour mixture and pour in the melted butter. Using your hands or a fork, mix the butter into the flour until the mixture resembles coarse crumbs.
    3. Gradually add water, a little at a time, mixing until the dough comes together. You may not need all the water, so add it slowly to avoid making the dough too sticky.
    4. Knead the dough on a lightly floured surface for about 5-7 minutes until it is smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
    5. Wrap the dough in plastic wrap or cover it with a damp cloth and let it rest for at least 30 minutes.
    6. In a medium saucepan, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they become translucent, about 3-4 minutes.
    7. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
    8. Stir in the diced potatoes and cook for about 5 minutes, allowing them to soften slightly.
    9. Add the shredded chicken (or tofu), green peas, curry powder, turmeric powder, soy sauce, salt, and pepper. Mix well to combine all the ingredients.
    10. Cover the saucepan and let the mixture cook for about 10-15 minutes, stirring occasionally, until the potatoes are fully cooked and tender. If the mixture seems too dry, you can add a splash of water to help it cook.
    11. Once cooked, remove the filling from heat and let it cool completely before using it to fill the dough.
    12. After the dough has rested, divide it into small balls, about the size of a golf ball.
    13. On a lightly floured surface, take one ball of dough and roll it out into a thin circle, approximately 4-5 inches in diameter.
    14. Place a tablespoon of the cooled filling in the center of the dough circle. Be careful not to overfill.
    15. Fold the dough over the filling to create a half-moon shape. Press the edges together firmly to seal. You can use a fork to crimp the edges for a decorative touch.
    16. Repeat the rolling and filling process with the remaining dough and filling until all are assembled. Place the finished curry puffs on a baking sheet lined with parchment paper.
    17. In a deep frying pan or a heavy-bottomed pot, heat vegetable oil over medium heat. Once hot, carefully add the curry puffs in batches, ensuring not to overcrowd the pan.
    18. Fry until golden brown and crispy, about 3-4 minutes on each side. Remove and drain on paper towels.

    Notes

    • Ensure the filling is completely cooled before filling the dough to prevent sogginess.
    • You can customize the filling with your favorite vegetables or proteins.
    • For a healthier option, consider baking the curry puffs instead of frying.
    • Prep Time: 30 minutes
    • Cook Time: 20 minutes

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