Curry Puff
User Reviews
4.7
Curry Puff
Description
This Curry Puff recipe features a two-part dough: a water dough made with flour and salted water, and an oil dough made with flour and butter (with optional ghee). The water dough is rolled around the oil dough and folded into a spiral to produce layers that give the pastry a flaky texture when cooked. Portions are shaped carefully to maintain even layers.
The filling begins with a smooth chili and shallot paste blended with curry powder. This paste is sautéed with curry leaves before adding diced chicken breast, cubed potatoes, and diced yellow onions. The mixture simmers until the liquid nearly evaporates, seasoning balanced with salt and sugar, resulting in a moist but not soggy filling.
Assembling involves wrapping the cooled filling into the spiraled dough and sealing the edges firmly to prevent leaking during frying. Proper handling during rolling and shaping ensures the characteristic flaky crust. Once fried, the curry puffs have a crisp exterior with a richly spiced, tender inside.
This recipe requires ample workspace for dough preparation and care during rolling to achieve the layered effect. Cooling the filling before wrapping aids in easier handling and prevents dough sogginess.
Ingredients
Filling Ingredients
- 15 dried red chili seeded
- 8 shallot peeled
- 2-3 tablespoons curry powder meat
- 5 tablespoons neutral cooking oil generic cooking oil
- 5 curry leaves
- 1 kg (2 lb) chicken breast cut into small pieces, preferred cut
- 1 kg (2 lb) potato cut into small pieces
- 500 g (1 lb) onion peeled and diced, yellow
- 125 ml water
- salt to taste
- sugar to taste
Water Dough
- 1.5 teaspoons salt
- 335 g (11.8 oz) water
- 900 g (1.9 lb) all-purpose flour
Oil Dough
- 340 g (11.9 oz) butter unsalted
- 20 g (¾ oz) ghee optional
- 730 g (1⅓ lb) flour
Instructions
Filling
- Soak dried chilies in hot water for 5 minutes. Rinse and blend together with shallots until smooth, then mix in the curry powder. Set the chili paste aside.
- Heat oil in a wok and sauté the chili paste and curry leaves until fragrant. Add the diced chicken and potatoes, and stir-fry over medium heat for 3 minutes. Add the onions, water, and simmer for 5 minutes or until the mixture is almost dry. Add salt and sugar to taste. Remove the filling from heat and let cool.
Water Dough
- Add salt to water to make a saltwater solution. Gradually add the saltwater to the flour, kneading slowly until a smooth, white dough forms. Divide the dough into portions of 85 g (3 oz) each and roll them into balls. Set aside.
Oil Dough
- Add the butter and ghee to the flour and knead until a dough forms. Divide the dough into portions of 70 g (2½ oz) each.
Spiral Pastry Shell
- Flatten the water dough and wrap the oil dough inside, pinching the edges to seal well. Let the dough rest for 10 minutes.
- Use a rolling pin to roll out the dough into a rectangle measuring 20 x 11 cm (8" x 4"). Starting from the shorter end, roll it up tightly to form a roll. Then, flatten the rolled dough slightly by rolling from the shorter end again. Finally, roll it up once more from the shorter side to form another roll.
- Let the dough rest for 10 to 15 minutes. Repeat the process with the remaining dough. Then, cut each rolled dough into 4 pieces.
Assembling and Folding Curry Puff
- Roll one piece of the cut dough into a circle using a rolling pin. Place 1 tablespoon of the filling in the center.
- Brush the edge with water and fold the dough in half. Press the edges together to seal, forming a half-moon shape. Pinch the edge of the puff with your thumb, folding the back side forward and sealing it with the front. Repeat this process to create about 8-9 pleats.
- Heat oil in a wok or deep fryer until hot, ensuring there’s enough oil to fully submerge the curry puffs. Deep fry over medium heat until golden brown. Remove from the oil using a strainer and let cool on a cooling rack. Serve warm.
Notes
- Allow enough workspace for rolling and shaping the layered dough properly to create flaky pastry layers.
- Roll the water dough and oil dough evenly when shaping into rectangles to maintain distinct layers for a crisp, flaky crust.
- Cool the filling completely before wrapping it in dough to prevent sogginess and ease handling.
- Seal edges firmly when folding to avoid filling leakage during frying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24puffs
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Serving | 24puffs | |
| Calories | 396kcal | 20% |
| Carbohydrates | 55g | 18% |
| Protein | 8g | 16% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 33mg | 11% |
| Sodium | 152mg | 6% |
| Potassium | 136mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 382IU | 8% |
| Vitamin C | 6mg | 7% |
| Calcium | 23mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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