Ingredients for Potatoes Curry Puff I
- 2 large potatoes, diced
- 1/2 cup frozen peas
- 1/2 cup chopped carrots
- 1 teaspoon curry powder
- 1/2 cup chopped onion
- 1/4 teaspoon salt
- Light Soya Sauce (not used in recipe)
- 1 pound boneless, skinless chicken breast, cubed
- 1 egg, beaten
- 3 cups all-purpose flour
- Corn Oil (not explicitly specified in recipe)
- Sugar (not used in recipe)
- 3 tablespoons oil (vegetable or peanut) for sautéing, plus enough oil to fill 2 inches deep for frying
- 3/4 cup warm water
- 1/2 teaspoon turmeric
- 1/4 teaspoon cumin
- pinch black pepper
- 10 tablespoons vegetable shortening
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How to Make Potatoes Curry Puff I
- **Make the Filling:**
- Heat 2 tablespoons of oil in a wok over medium heat. Add 2 large potatoes (diced) and fry until golden brown and tender (about 10-12 minutes). Remove potatoes and set aside.
- Add 1 tablespoon of oil to the wok. Add 1 pound boneless, skinless chicken breast (cubed), 1/2 cup chopped onion, 1/2 cup chopped carrots, and 1/2 cup frozen peas. Sauté until chicken is cooked through and vegetables are tender-crisp (about 8-10 minutes).
- Return the fried potatoes to the wok. Add 1 teaspoon curry powder, 1/2 teaspoon turmeric, 1/4 teaspoon cumin, 1/4 teaspoon salt, and a pinch of black pepper. Stir-fry until well combined (about 2 minutes). Remove from heat and let cool completely.
- **Make the Outer Dough:**
- In a large bowl, combine 2 cups all-purpose flour and 1/2 cup vegetable shortening. Gradually add 1/2 cup warm water, mixing until a smooth dough forms. Knead for 5 minutes until smooth and elastic. Cover and let rest for 15 minutes.
- **Make the Inner Dough (optional, for richer flavor):**
- In a separate bowl, combine 1 cup all-purpose flour, 2 tablespoons vegetable shortening, and 1/4 cup warm water. Mix until a soft dough forms. Cover and let rest for 15 minutes.
- **Assemble the Curry Puffs:**
- Divide the outer dough into 12 equal portions and roll each into a ball. Repeat with the inner dough (if using).
- Take one outer dough ball and flatten slightly. Place one inner dough ball on top and flatten gently.
- Roll out the combined dough into a 12-13cm circle. Place a spoonful of the cooled filling and 1 teaspoon of beaten egg in the center.
- Fold the dough over the filling to form a half-circle, pressing edges firmly to seal.
- Crimp the edges decoratively with your fingers.
- **Fry the Curry Puffs:**
- Heat about 2 inches of oil in a large pot or deep fryer to 350°F (175°C).
- Carefully fry the curry puffs in batches, turning occasionally, until golden brown and cooked through (about 3-4 minutes per side).
- Remove from oil and drain on paper towels. Serve hot.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
21g
Fat
16g
Carbs
19g
