Friday, August 5, 2016

Fried Vegetarian Curry Puff

Making the pastry crust
2 cups Bob Mills pastry flour
1/2 tsp salt
1 stick unsalted butter
10 tbsp cold water

4 medium sized potato - peeled and cut into small cubes
2 tbsp curry powder
1/2 tsp turmeric powder
1 tsp masala powder
1 tsp chili powder
1 medium sized onion - peeled and diced
1 shallot - peeled and sliced
3 cloves garlic - peeled and chopped
1/2 tsp sugar
salt and pepper to taste 
1 tbsp coconut oil

  1. Make the filling first. Heat oil and fry onion and shallot until slightly brown.  Add chopped garlic and fry for another minute.
  2. Add the curry powder, turmeric powder, masala powder and chili powder and fry gently to mix well.
  3. Add the potatoes, sugar, pepper, salt and stir to combine well.  Continue to cook till potatoes are tender. Mix well and leave aside to cool.
  4. To make pastry, mix flour with butter, water, salt, and knead well. Let it rest for one hour.
  5. Divide into parts and cut the dough into circles (about 3 inches) in diameter.
  6. Put about two tbsps fillings in the centre of the pastry. Fold pastry over to make a half circle and crimp at edges.
  7. Deep fry in hot oil until golden brown.

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