Curry Puffs

You think of curry puffs and I am sure to most of the Indians, street corner bakery is what crosses your mind. Curry Puffs are popular in Asia, especially in Singapore, Malaysia and India. Indian Curry Puffs tend to be on the spicier side. It is perfect for an evening snack. You can always use any leftover curry or make a new one. I have used the traditional potato curry (Recipe follows).

1 Package of Pepperidge farm Pastry sheet (found in the freezer section of your grocery section. Do not confuse with filo sheets. They are very different)

You will find 2 sheets in the package. Use one sheet for this recipe and freeze back the other immediately. Thaw the sheet according to the package directions.

Open up the sheet, put some flour on top and dust it. Cut the sheet vertically along the creases. You will get 3 vertical sheets. Cut each sheet into 2 halves. You will end up with 6 total.
Lay the half sheet flat on a countertop and put some curry filling on one half of the sheet and fold the other half on top of the filling
Grease a cookie sheet. Place the puffs in a preheated oven of 400F and bake it for 15 mts or until the top is golden brown. Serve warm with tomato Ketchup.

Curry or Filling

3 Medium potatoes (peeled, boiled, cubed)

1 Med Onion, sliced thin

2 Tomatoes, cubed

¼ cup sweet peas

2 small green chillies

1 Tbsp of curry leaves

¼ tsp Hing

¼ tsp cumin seeds

¼ tsp mustard seeds

¼ tsp Turmeric

½ tsp Cumin-Coriander powder

Salt to taste

Lemon juice (optional)

Heat 2 tbsps of oil in a wok or pan. Put Cumin seeds, mustard seeds, Curry leaves, turmeric, chilies and hing.Fry them for a couple of minutes. Add onions and fry them till they are soft. Add cumin powder. Add tomatoes and cook till the mixture becomes juicy. Add Potatoes and green peas .Cook for about 5 mts. Add lemon juice .Garnish with Coriander.

1 comment:

Siri said...

Finally, you did it! the curry puff looks so yummy, as always. Hope to see more n more recipes in coming days :))


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