Wednesday, March 08, 2017

Short-cut Curry Puffs

This is my short-cut way of making curry puffs as I don't have lots of time to spend in the kitchen. Edda wanted me to make curry puffs for her, and I remembered I used to make curry puffs while I was in my early 20s and people loved it.  I didn't have the recipe anymore but I remembered I only used flour, salt and butter I think.  I loved my keeper flaky pie crust recipe and it had all the ingredients that I remembered, hence I set out to try this flaky pie crust recipe for my curry puffs.

The skin is flaky when deep-fried as well.

As how did I come out with the short-cut curry puffs?  When I cooked a big pot of curry chicken with organic red potatoes, I took some of it without the gravy and keep it in the freezer.  When I have the mood or time to make curry puffs, I defroze the curry chicken potatoes the night before and then cut it into smaller pieces.  Then, I used my food processor to make the flaky dough.  After that, just wrap it and then deep-fried it in my newly acquired deep-fryer.  Viola!  Just like the name implied, this curry puffy skin was flaky.  Just toast it in a toaster oven to have a warm curry puff the next day.

You can also individually freeze these uncooked curry puffs and then put it in a Ziploc freezer bag and deep-fry it as needed.  In this case, you can have curry puffs anytime you desired.  It is great to invest in a deep-fryer, it makes deep-frying so much easier for me.  I especially love to deep-fry firm tofu in my deep-fryer and had it with my noodle soup, so good!

1 comment:

tigerfish said...

You know what? I used the same trick - when I cook a pot of chickpea potato curry, I set some aside as filling for my pita bread sandwich, and it tastes just like "curry puff" (well,I don't make my own dough, so having it as curry roti is just as satisfying for me). :P

Hope your daughter enjoyed the curry puffs :)