Swirled Curry Puffs

Updated at: Thu, 17 Aug 2023 12:03:20 GMT

Step 1

In a food processor, blend the garlic, onions, ginger, curry powder, chili powder, curry leaves, and 1 tsp salt into a paste.

Step 2

Heat the vegetable oil in a saucepan on medium heat and cook the curry paste until aromatic and the oil begins to split from the paste. Pour 500ml of water into the pan and bring to a boil.

Step 3

Add the potatoes, making sure they are submerged in the liquid, and boil for 10-15 minutes, until tender. Turn the heat to low and continue to cook for about 40 minutes, stirring occasionally, until the mixture has dried out and thickened. Remove the pan from the heat and stir in the coriander, then spoon the mixture into a bowl and set aside to cool completely while you make the two doughs.

Step 4

Sift plain flour and 75g of rice flour into a heatproof mixing bowl and set aside. Heat the vegetable spread and 55ml of vegetable oil in a small saucepan until the mixture comes to a bowl, then carefully add the hot oil to the flour and mix with a wooden spoon to a crumbly consistency. Add 1/2 tsp of salt, then add enough of the chilled water onto the work surface and knead it for 3-4 minutes, until smooth and soft. Cover and leave to rest in the fridge for 10 minutes.

Step 5

Using a wooden spoon, mix remaining rice flour and vegetable spread together until combined and smooth. Shape the dough into a ball, cover, and leave to rest in the fridge for 10 minutes.

Step 6

Once rested, remove dough A from the fridge and divide it into 8 equal portions. Roll each piece into a ball, place the balls on a baking tray, and cover with a damp tea towel to stop them fro drying out. Repeat with dough B, making 8 smaller balls.

Step 7

Take a ball of dough A and flatten it out into a circle, about 10-12cm in diameter. Place a ball of dough B in the center and wrap the outer dough around, pinching at the join to enclose the ball of dough B. Repeat with the rest of the dough B balls to make 8 parcels in total.

Step 8

Lightly flour the work surface. Take one dough ball parcel and roll it out into a rectangle, about 15x8cm and 5mm thick. Starting from one short end, roll up the dough to form a tight cylinder. Rotate the dough cylinder 90 degrees and roll it out again to a thin strip, around 25-30x10cm. Roll the strip of dough up again from a short end to form a tight cylinder. Repeat for the remaining balls to give 8 dough cylinders. Transfer these to the freezer for 5 minutes to rest.

Step 9

Using a sharp knife, cut each cylinder of dough into 5 equal pieces, each about 2cm wide. Roll out each piece into an 8-10cm diameter round, about 3mm thick. Put a heaped teaspoon of the cool potato filling into the center, then fold the dough over the filling into a half-moon shape and pleat the edges or press them down with a fork to seal. Repeat to make 40 puffs in total.

Step 10

Half fill a large saucepan with vegetable oil and heat it to 350F on a cooking thermometer. Deep-fry the puffs in batches of 3 or 4 at a time for 3-4 minutes, until each batch is golden brown and heated through.

Step 11

Remove each batch with a slotted spoon and drain the puffs on a tray lined with paper towel to remove any excess oil. Make sure the oil comes up to temperature again before frying the next batch. Serve the puffs warm or at room temperature.

0 liked

0 disliked