EGG CURRY PUFFS FROM SCRATCH

It was a long time, I have make these curry puffs.  Presently, the store bought puffs are sky rocketing in price,  So it is time to make your own.

These Egg Curry Puffs from scratch are time consuming but worth to make.  They consist of two parts, the pastry and the filling.

Most popular filling was potato but I want to try something different that won't take much time to prepare.  I chose these Egg Curry Puffs, made with eggs, onion and spices,

Managed to shorten prep time for filling but important task are rolling, filing and frying them.  If you think this method was too much of hassle,  opt for a special mould that seal and crimp the edges well. But I still did it manually.

Be careful when adding ice water,   add little by little until it forms into a dough.  Find the pastry crispier than my earlier attempt where I did not add rice flour.

When frying these Egg Curry Puffs from scratch. make sure to use medium heat or else  they browned fast but inside still uncooked.  Do not crowd the pan, once it turns golden brown on both sides, remove and place on kitchen towel to drain.

EGG CURRY PUFFS FROM SCRATCH
Yield  :  14

Pastry
2 cup plain flour
3 tablespoon rice flour
1/4 cup plus 2 tablespoon vegetable oil heated
salt  to taste
1 cup (+/-)  ice water  (do not add all)

METHOD

Whisk together both flour with salt  in a mixing bowl.

Make a well in the center, add in warm oil, stir with wooden spoon.

Gradually add ice water until it forms into a dough,

Keep covered for 30  minutes.

Filling
3 big onion sliced
1/2 cup cilantro  chopped
2 tsp chili powder
1/4 tsp turmeric powder
1 tsp garam masala
2 tablespoon oil
3 eggs beaten
salt to taste

DIRECTIONS

Lightly beaten eggs and salt,

Heat a tablespoon of oil, add in eggs, let is set and break into pieces.  Remove.

Using the same pan, heat 2 tablespoon oil, add in onions, fry until translucent.

Mix in cilantro, chili powder, turmeric,  garam masala and salt.

Stir  for a minute,  remove and cool.

FORMING THE CURRY PUFFS

Divide dough into 3/4 in balls.

Roll each ball into thin circle about  9 cm in diameter.

Place a tablespoon  of filling in the center, fold into half.

Seal the edges by pinching  and folding the dough to form a rope.  Complete the rest of the dough.

Heat  2 in deep oil in a pan.   When heated, slide in curry puffs, fry until golden brown.   Do not crowd the pan.

Remove and place on paper towel to drain.

Other snacks you should try:

Prata Tuna Rolls

Bread Vada

Stuffed Bread

Connect with me:

FACEBOOK /     PINTEREST  /  YOU TUBE /     YOU TUBE   /      RSS    /     EMAIL 

GOOGLE+ / TWITTER