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
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.
200 gm plain floor
100 gm shortening
300 gm plain flour
1 tsp salt
60 gm margarine
120 ml cold water
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.
When roll up skin like Swiss roll, try
not to use too much flour for dusting.
The layers might not stick well & thecurry puff will open up during deep-frying.