Vegetable Curry Puffs with Potato and Peas Filling

Flaky pastry filled with a spiced potato and pea mixture, perfect for a tasty Indian snack. These can be baked or fried for a delicious treat.

Prep Time

20 minutes

Total Time

50 minutes

Calories

465 kcal

Difficulty

Medium

Equipment

3 items

Cost

£0.59/serving

Season:

🌸 Spring

Meal Type:

Dinner•Snack

Cuisine:

Indian

Cooking Style:

Baking

Ingredients

Servings

2cupsAll-Purpose Flour(Plus extra for dusting)

£0.25

0.5cupCold Butter(Cut into small cubes)

£1.20

0.3cupCold Vegetable Shortening(Cut into small cubes)

£0.30

0.5cupIce Water(Approximately, add gradually)

0.5tspSalt

£0.01

2mediumPotatoes(Peeled and diced)

£0.40

1cupFrozen Peas

£0.35

0.5mediumOnion(Finely chopped)

£0.15

1tbspGinger-Garlic Paste

£0.20

0.5tspTurmeric Powder

£0.05

1tspGaram Masala

£0.10

0.5tspCumin Powder

£0.05

1tspCoriander Powder

£0.10

0.3tspChili Powder(Adjust to taste)

£0.03

2tbspVegetable Oil(For the filling)

£0.08

2tbspFresh Cilantro(Chopped, for garnish)

£0.30

2tbspWater

Total Cost

£3.57

£0.59 per serving

Instructions

1.
**Prepare the Dough:** In a large bowl, combine flour and salt. Cut in the cold butter and shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.
2.
Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
3.
**Prepare the Filling:** Heat vegetable oil in a pan over medium heat. Add chopped onion and saute until golden brown.
4.
Add ginger-garlic paste and saute for another minute until fragrant.
5.
Add diced potatoes, turmeric powder, garam masala, cumin powder, coriander powder, and chili powder. Mix well and cook for 5-7 minutes, stirring occasionally, until the potatoes are slightly softened.
6.
Add frozen peas and water. Cover and cook until the potatoes are tender and the peas are cooked through, about 5-10 minutes. Mash some of the potatoes with the back of a spoon to create a thicker consistency.
7.
Stir in chopped cilantro and salt to taste. Remove from heat and let cool completely.
8.
**Assemble the Puffs:** Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
9.
On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness.
10.
Use a round cookie cutter or a knife to cut out circles (about 3-4 inches in diameter).
11.
Place a spoonful of the potato and pea filling in the center of each circle. Brush the edges of the circle with a little water.
12.
Fold the dough over to form a half-moon shape and press the edges firmly to seal. Crimp the edges with a fork to ensure they are sealed properly.
13.
Place the curry puffs on the prepared baking sheet. Brush the tops with a little milk or beaten egg (optional, for browning).
14.
**Bake or Fry:**
15.
**To Bake:** Bake for 20-25 minutes, or until golden brown.
16.
**To Fry:** Heat oil in a deep fryer or large skillet to 350°F (175°C). Fry the curry puffs in batches until golden brown on both sides (about 2-3 minutes per side). Drain on paper towels.
17.
Serve the vegetable curry puffs hot or warm.

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My Notes

Nutrition Information

Nutrition per serving (140g)

465 kcal / 1945 kJ

Carbs

50g

19% of RDA

Fat

27g

39% of RDA

Protein

16% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

3 g

3% of RDA

Sodium

200 mg

9% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

Make sure the butter and shortening are very cold for the flakiest pastry.

Don't overwork the dough, or it will become tough.

Adjust the amount of chili powder according to your spice preference.

If you don't have a cookie cutter, you can use a bowl or a lid as a template to cut out the circles.

For a richer flavor, add a pinch of amchur (dried mango powder) to the filling.

The curry puffs can be assembled ahead of time and stored in the refrigerator for a few hours before baking or frying.

Cooking Equipment

Oven

Stove

Large Skillet or Deep Fryer (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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