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
- In a large mixing bowl, combine the all-purpose flour, salt, and sugar. Mix well to ensure the dry ingredients are evenly distributed.
- 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.
- 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.
- 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.
- Wrap the dough in plastic wrap or cover it with a damp cloth and let it rest for at least 30 minutes.
- 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.
- Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
- Stir in the diced potatoes and cook for about 5 minutes, allowing them to soften slightly.
- Add the shredded chicken (or tofu), green peas, curry powder, turmeric powder, soy sauce, salt, and pepper. Mix well to combine all the ingredients.
- 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.
- Once cooked, remove the filling from heat and let it cool completely before using it to fill the dough.
- After the dough has rested, divide it into small balls, about the size of a golf ball.
- On a lightly floured surface, take one ball of dough and roll it out into a thin circle, approximately 4-5 inches in diameter.
- Place a tablespoon of the cooled filling in the center of the dough circle. Be careful not to overfill.
- 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.
- 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.
- 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.
- 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