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.