Wednesday, March 7, 2012

SPIRAL CURRY PUFFS



FILLINGS:

1 onion chopped
1 tsp ginger & garlic paste
½ tsp turmeric powder
½ tbsp chilly powder
1 tbsp meat curry powder
¼ tsp garam masala powder
300 gm minced meat
2 potatoes boiled, peeled &
diced into small cubes
2 tbsp green peas cooked
1 stalk curry leaves
Coriander leaves chopped
Salt to taste
Oil for cooking

METHOD:

Heat up oil, sauté onion till light
brown, add in ginger & garlic paste
stir fry for few minutes.

Add chilly powder, curry powder &
turmeric powder sauté until fragrant.

Add mince meat, potatoes, green peas,
curry leaves, coriander leaves, salt,
garam masala & stir-fry until dry.

Dish up & leave it to cool.

SKIN: A

 200 gm plain floor
100 gm shortening

SKIN: B

300 gm plain flour
1 tsp salt
60 gm margarine
120 ml cold water

METHOD:

Skin A:  Put ingredients into a mixing
bowl & mix into a dough.

Skin B: Mix & knead all the ingredients
until smooth, rest for 10 minutes.

Warp skin B in skin A & roll into rectangular
shape, roll up neatly like Swiss roll.

Roll again into a rectangular shape &
roll up tightly Swiss roll.

Rest for 20 minutes.

Divide skin into portions (50 gm each)

Roll into round shape & warp up filling.

Seal & pinch the edge like curry puff.

Heat up oil & deep fry curry puffs at
medium heat until golden brown.

Dish & drain, serve hot.

NOTE:

When roll up skin like Swiss roll, try
not to use too much flour for dusting.

The layers might not stick well & the
curry puff will open up during deep-frying.

2 comments:

  1. Awesome Recipe Dear..Bookmarking it to try soon..

    Aarthi
    http://www.yummytummyaarthi.com/

    ReplyDelete
  2. this is something unique...loved it !bookmarked !

    http://onlyfishrecipes.blogspot.com/

    ReplyDelete