Ingredients

  • Makes 8 curry puffs
  • 1 medium yellow onion (diced)

  • 3 medium potatoes

  • 2 eggs (hard boiled & cut into quarters)

  • 11⁄2 tbsp curry powder

  • 195 g flour

  • 90 g margarine

  • 1⁄2 tsp baking powder

  • 60 ml water (for dough)

  • 250 ml water (for curry)

  • 1 tsp sugar

  • 1/2 tsp salt (to taste)

  • pepper (to taste)

  • 2 tbsp + half pot vegetable oil 

Recipe Courtesy of Asian Food Network

Curry Puff

Creamy curry potato with egg hugged in crispy golden pastry, it is no wonder that the Curry Puff is a popular snack throughout Southeast Asia. This delicious pillow of goodness, while not the easiest to prepare, is well worth the effort! The difficulty lies in the pastry –the dough must be allowed to rest for 20 minutes and deft hands are required to fold the filling into the pocket. Once you have it down though, the rest is easy! Curry puffs freeze nicely so make a big batch and save some for the future!
Halal
Halal
No Alcohol
No Alcohol
No Milk
No Milk
No Nuts
No Nuts
No Pork
No Pork
Halal
Halal
No Alcohol
No Alcohol
No Milk
No Milk
No Nuts
No Nuts
No Pork
No Pork
  • Medium
  • 45 min
  • 15 min
  • 20 min
  • 4 steps
  • 13 Ingredients
  • Medium
  • 4 steps
  • 13 Ingredients
  • 45 min
  • 15 min
  • 20 min

Instructions

  1. Combine dough

    • In a mixing bowl, add flour, 1⁄2 tsp baking powder, 1⁄2 tsp salt, 90g margarine and stir in 60 ml water until it forms a dough. 
    • Cover and set aside to rest for 20 minutes.

    | The shortcut to this is to use frozen prata for the crust. The result would be a puff pastry version.



  2. Cook curry potato filling

    • Cut potatoes into cubes (approximately 2 cm in size) and set aside. 
    • In a pan on medium heat, add 2 tbsp vegetable oil. 
    • When hot, add onions and sauté for 1 to 2 minutes. 
    • Once onions are soft, add potatoes and 1½ tbsp curry powder. Stir well. 
    • Season with 1 tsp sugar, and to taste with salt and pepper. 
    • Add 250ml of water. 
    • Cook till potatoes are tender.
    Cook curry potato filling


  3. Form curry puff

    • Generously sprinkle flour on a non-stick, flat surface/ tabletop. 
    • Separate dough into 8 equal portions, androll out to about 10 cm wide pieces. 
    • Divide curry potato filling into 8 portions. 
    • For each puff, add 1 portion filling and 1⁄4 hard-boiled egg in the centre of the dough. 
    • Fold the pastry in half and press and pleat edges together to seal. 
    • Repeat for all and set aside. 
    Form curry puff


  4. Deep fry

    • In a pot on medium filled with hot vegetable oil, deep-fry the curry puffs for 3 to 5 minutes, until golden brown. 
    • Set aside to drain excess oil on paper towels.

    | For a healthier option, the puffs can be oven baked instead of deep fried - 



Plate and Serve!

| When filling the curry puff, place egg in the middle before adding potato filling to keep the shape of the curry puff

Plate and Serve!

Nutritional Info

Typical Values  PER 100G PER SERVING
 Energy (Kj)  606kj 982kj
 Energy (Kcal) 145kcal 234kcal
 Fat
6.1g 10g
  which saturates
1.2g 2g
 Carbohydrates
18g 29g
  of which sugars
1.5g 2.5g
 Fibre
1.5g 2.4g
 Protein
3.4g 5.4g
 Salt 0.38g 0.61g

 

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