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Home / Simple Way to Prepare Homemade Curry Puff (Basic Pastry)

Simple Way to Prepare Homemade Curry Puff (Basic Pastry)

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Curry Puff (Basic Pastry)

Before you jump to Curry Puff (Basic Pastry) recipe, you may want to read this short interesting healthy tips about Choosing The Right Foods Will Help You Stay Fit As Well As Healthy.

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Also when it comes to having a dessert following your meals you should think about having various citrus fruits. In addition to vitamin C, you will discover that there are plenty of other health benefits that you will find in these fruits. You may also want to combine a couple of things like orange sections, shredded coconut mixed with a teaspoon of honey.

If you decide that your overall health is important to you, you ought to take these tips to heart. Also if you eliminate all the processed foods that you shouldn't be eating anyway, you will probably find that you could end up living a longer life.

We hope you got insight from reading it, now let's go back to curry puff (basic pastry) recipe. You can have curry puff (basic pastry) using 19 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to make Curry Puff (Basic Pastry):

  1. Get of Curry Puff Filling.
  2. Prepare 2 cups of peeled & finely diced potatoes.
  3. Get 2 cups of minced chicken.
  4. Take 1 cup of finely chopped brown/yellow onion.
  5. You need 1 tbsp of finely minced/chopped garlic.
  6. Get 1 tbsp of chili powder.
  7. Provide 1 tbsp of meat curry powder (Baba's).
  8. Take 1 tsp of KEEN'S curry powder (see pic - optional).
  9. Take 1 tbsp of chicken seasoning powder.
  10. Provide to taste of Salt.
  11. Take to taste of Pepper.
  12. Use of Peanut/vegetable oil (cooking).
  13. Provide of Curry Puff Skin.
  14. Use 500 g of plain flour.
  15. Use 100 g of rice flour.
  16. You need 100 g of tapioca flour.
  17. Provide 200 g of margarine/butter.
  18. Take 250-300 ml of water.
  19. Provide of Oil for frying.

Instructions to make Curry Puff (Basic Pastry):

  1. Curry Puff Filling - Heat up wok over medium high heat and pour enough oil to cook curry puff filling. Sauté onion and garlic until fragrant. Add finely diced potato and minced chicken. Cook and stir over medium high heat. Add chilli & curry powder. Add the remaining ingredients and keep stirring. Taste and adjust seasoning accordingly. Simmer until lightly dry and potatoes are soft. Turn off the heat & leave aside to cool..
  2. Curry puff skin - Rubbing method. Rub plain flour, rice flour, tapioca flour & butter until well mixed & resemble bread crumbs. Then add water in few additions, stop adding water once you have pliable dough. Avoid over knead the pastry. Roll out dough into desired thickness (3mm thick) and then cut into round shape. Wrap up the filling & fold into the shape of curry puff. Pinch the edge of curry puff & twist it to seal (We use curry puff mould)..
  3. Tip for step 2 👉🏻 Use food processor instead of the rubbing method. Just pulse the dry ingredients and butter for curry puff skin until it resembles bread crumbs. Then, add enough water to form a pliable dough..
  4. Heat up oil for deep frying. (Always use enough oil for frying so you ll have crispy curry puffs). Deep fry until golden brown. We usually make these in big batch. We Half bake them & leave them to cool completely before refrigerate. Fry the next day or after. Alternatively these puffs can be stored in the freezer and last for months. Just half bake them, always leave them to cool completely before storing, in the fridge or freezer. No thawing needed when frying the ones from the freezer..

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