When the vibrant colors of fresh produce start filling my kitchen counter, it’s my cue to get creative and whip up something special. That’s exactly how these delightful Curry Puffs came to life! With a delightful crunch on the outside and a mouthwatering filling that marries tender chicken, potatoes, and a symphony of spices, these little pockets are like bites of happiness in every crunch.
The thought of biting into a perfectly golden Curry Puff, with steam wafting up and teasing my senses, never fails to brighten my day. This recipe not only satisfies my craving for homemade comfort food, but it’s also a fantastic way to ward off the monotony of quick meals. Plus, the flavors are versatile enough to please even the pickiest eaters at your table.
Join me as we explore how to create these delicious puffs from scratch, making your kitchen the heart of comfort and joy—perfect for any gathering or a cozy night in!
Why will you love Curry Puff?
Crunchy Texture: Imagine sinking your teeth into crispy pastry that gives way to a lush filling!
Flavorful Filling: The harmony of spices like chili and curry powder meld with chicken and potatoes, creating a deliciously savory experience.
Easy to Make: From start to finish, this recipe is approachable, even for beginners. You don’t need to be a culinary expert to whip up something that feels gourmet!
Crowd-Pleasing Snack: Perfect for gatherings or family dinners, these puffs will impress your guests while providing that homemade touch.
Customizable: Feel free to swap in your favorite ingredients, making this a versatile recipe suitable for any palate.
Dive into this delightful journey and experience the tastes and aromas of homemade comfort food with every bite!
Curry Puff Ingredients
To create your perfect Curry Puff, here’s what you’ll need.
For the Filling
- Dried red chilies – 15, seeded for just the right amount of heat.
- Shallots – 8, peeled to provide a sweet onion flavor.
- Curry powder – 2-3 tablespoons, essential for that rich, aromatic essence.
- Oil – 5 tablespoons, for sautéing and achieving the perfect texture.
- Curry leaves – 5, these add an authentic touch of Indian flavor.
- Chicken – 1 kg (2 lb), preferably breasts cut into small pieces for a tender bite.
- Potatoes – 1 kg (2 lb), diced to complement the chicken nicely.
- Yellow onions – 500 g (1 lb), peeled and diced to add sweetness.
- Water – 125 ml, to help simmer the filling to perfection.
- Salt – to taste, necessary for enhancing all flavors.
- Sugar – to taste, balancing out the spices beautifully.
For the Dough
- All-purpose flour – 900 g (1.9 lb), forming the base of your delightful pastry.
- Unsalted butter – 340 g (11.9 oz), essential for that rich, flaky texture.
- Ghee (optional) – 20 g (¾ oz), adds an authentic flavor to the dough.
- Salt – 1.5 teaspoons, incorporated for flavor in the dough.
- Water – 335 g (11.8 oz), mixed into the dough for the perfect consistency.
Dive into this culinary adventure, and soon you’ll be enjoying your homemade Curry Puff!
How to Make Curry Puff
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Soak dried red chilies in hot water for 5 minutes, allowing them to soften. Once done, rinse and blend with shallots until smooth, then mix in the curry powder and set the chili paste aside.
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Heat oil in a wok, then sauté the chili paste and curry leaves until fragrant. Add diced chicken and potatoes, stir-frying over medium heat for about 3 minutes. Add onions, water, and simmer for 5 minutes until nearly dry. Season with salt and sugar to taste, and then let the filling cool.
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Mix salt into water to create a saltwater solution. Gradually add this to the flour, kneading slowly until a smooth dough forms. Divide the dough into 85 g (3 oz) portions, rolling them into balls, and set aside.
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Combine butter and optional ghee into the flour, kneading until a dough forms. Divide this dough into portions of 70 g (2½ oz) each.
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Flatten a portion of the water dough, wrapping the oil dough inside, and pinch the edges to seal. Allow it to rest for 10 minutes.
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Roll the dough out into a rectangle measuring 20 x 11 cm (8″ x 4″). Starting from the short end, roll it tightly to form a roll. Gently flatten the rolled dough slightly, then roll it up again from the same side to form another roll.
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Rest the dough for 10 to 15 minutes. Repeat this process with the remaining dough, cutting each roll into 4 pieces afterward.
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Shape one piece of dough into a circle with a rolling pin. Spoon 1 tablespoon of the filling into the center.
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Brush the edge with water and fold the dough in half, pressing the edges to seal into a half-moon shape. Pinch the edge with your thumb, folding the back side forward and sealing it with the front. Make about 8-9 pleats for a decorative touch.
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Heat oil in a wok or deep fryer until hot. Deep fry the puffs over medium heat until they turn golden brown, then remove using a strainer and let cool on a cooling rack. Serve them warm for the best experience.
Optional: Serve with a tangy dipping sauce for an added flavor burst!
Exact quantities are listed in the recipe card below.
Expert Tips for Curry Puff
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Soaking Chilies: Ensure the dried red chilies are soaked long enough to soften for a smoother chili paste; this enhances the overall filling texture.
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Checking the Dough: Avoid over-kneading the dough, as this can make your puffs tough instead of light and flaky.
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Proper Sealing: When folding the puffs, make sure edges are sealed properly to prevent any filling from escaping during frying.
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Frying Temperature: Maintain the oil temperature, frying at medium heat for an even cooking. Too high can burn the outer layer before the filling cooks through.
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Cooling Rack: Let the Curry Puffs cool on a rack instead of paper towels; this keeps them crispy instead of soggy.
Enjoy the cozy warmth of homemade Curry Puff delights, and don’t hesitate to experiment with the filling!
Make Ahead Options
These Curry Puffs are absolutely ideal for busy home cooks looking to save time without sacrificing flavor! You can prepare the filling up to 3 days in advance; simply make it as directed, let it cool, and store it in an airtight container in the refrigerator. The dough can also be prepared and refrigerated for up to 24 hours before you roll and shape your puffs. To maintain quality, ensure the dough is well-wrapped to prevent drying out. When ready to serve, simply assemble your puffs and deep fry them until golden brown, offering a delightful snack that tastes just as fresh as if made that day!
How to Store and Freeze Curry Puff
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Room Temperature: Enjoy fresh Curry Puff within 2 hours of frying for optimal flavor and texture before they start to lose their crispness.
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Fridge: Store leftover puffs in an airtight container for up to 3 days; reheat in the oven for a few minutes to regain their crispiness.
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Freezer: Freeze uncooked puffs on a baking sheet until firm, then transfer to a resealable bag. They can be stored for up to 3 months. Fry directly from frozen, adding a couple of extra minutes to cooking time.
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Reheating: For best results, reheat fried puffs in the oven at 180°C (350°F) for about 10–15 minutes to restore their delightful crunch!
Curry Puff Variations
Feel free to play with these delightful twists on your Curry Puff for a whole new flavor experience!
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Vegetarian: Substitute chicken with chickpeas and add some finely chopped spinach for a hearty filling. The earthy tones blend beautifully with spices!
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Spicy Kick: Add diced green chilies or extra red chili powder to the filling for a fiery bite. This is perfect for spice lovers craving that zing!
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Sweet Potato: Replace regular potatoes with sweet potatoes for a sweeter flavor profile and a pop of color. They add a lovely creaminess that’s oh-so-satisfying!
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Herb Infusion: Mix in fresh herbs like cilantro or mint into the filling for an aromatic twist. It brightens the dish and makes every bite fresh and vibrant.
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Cheesy Delight: Add shredded cheese to the filling before sealing the puffs for a gooey surprise. Cheese lovers rejoice—this will take your puffs to a whole new level!
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Lentil Filling: For a protein-packed version, swap the chicken with cooked lentils, spiced up with your favorite curry powder. A filling that’s both hearty and nutritious is just a bite away!
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Curry Puff Bites: Cut the dough into smaller pieces for bite-sized puffs perfect for parties. They’ll be an instant hit as finger foods at your next gathering!
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Baked Version: Instead of deep frying, brush the puffs with egg wash and bake at 200°C (400°F) until golden brown for a lighter option. You’ll still enjoy that irresistible crunch without the oil!
Embrace the joy of customizing these puffs to suit your taste, and create little masterpieces that are sure to impress!
What to Serve with Curry Puff?
Are you ready to elevate your homemade feast with delightful accompaniments that perfectly complement the savory flavors of Curry Puff?
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Cilantro Yogurt Dip: This refreshing dip cools the palate after each bite, balancing the spices beautifully. Its creamy texture adds a delightful dimension to your snacking experience.
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Crispy Green Salad: A simple salad with crunchy cucumbers and radishes provides a refreshing crunch that contrasts well with the flaky pastry.
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Sweet Chili Sauce: The sweetness and slight heat from the sauce enhance the complex flavors of the Curry Puff, perfect for dipping.
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Mango Chutney: This fruity condiment introduces a touch of sweetness and tang, creating an irresistible pairing with the rich filling.
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Spiced Rice: Fluffy saffron or turmeric rice adds a hearty base to your meal, soaking up the delightful juices and serving as a perfect side.
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Chilled Sparkling Lemonade: A fizzy lemonade palate cleanser offers a light, refreshing counterpoint to the savory puffs, making each mouthful easier to enjoy.
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Traditional Indian Tea: Chai tea with its aromatic spices not only warms the soul but harmonizes exceptionally well with the flavors of your puffs.
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Pineapple Tart for Dessert: End your meal on a sweet note! The tartness of pineapple tarts contrasts beautifully with the savory puffs, leaving everyone wanting more.
Pairing these delightful options with your Curry Puff will transform your cooking from simple snacking to a sensational dining experience!
Curry Puff Recipe FAQs
How do I know if my dried red chilies are ripe enough to use?
Absolutely! When selecting dried red chilies, look for ones that are plump and firm, not brittle or excessively shriveled. If they have a deep, vibrant color and a smooth surface, they are likely perfectly ripe and full of flavor.
How should I store leftover Curry Puffs?
To keep your Curry Puffs fresh, simply place them in an airtight container and store them in the fridge for up to 3 days. When you’re ready to enjoy them again, pop them in a preheated oven at 180°C (350°F) for about 10 minutes to bring back that crispy texture.
Can I freeze uncooked Curry Puffs for later use?
Yes, very! To freeze your uncooked puffs, lay them out on a baking sheet without touching each other and place them in the freezer until firm. Once they’ve set, transfer them to a resealable freezer bag to prevent freezer burn. They can be stored for up to 3 months. When you’re ready to fry them, you can cook them straight from the freezer; just add an extra few minutes to the cooking time!
What do I do if my Curry Puff dough is too sticky?
If your dough turns out sticky, don’t fret! Simply sprinkle a little more all-purpose flour onto your work surface and knead it in gently until the dough reaches a smooth consistency. Avoid over-kneading, as this can toughen the final product.
Are Curry Puffs safe for my pets?
Generally, it’s best to avoid giving your pets Curry Puffs. The spices and ingredients, particularly those like onion and garlic, can be harmful to dogs and cats. Focus on creating a pet-friendly snack for them instead!
What should I do if my Curry Puffs are not sealing properly?
If you find your Curry Puffs are not sealing well, make sure to moisten the edges of the dough before folding them over. Press firmly to ensure they are sealed and create those charming pleats to further secure the filling. If they still won’t seal, you might consider using a fork to crimp the edges for a tighter closure.
Irresistible Homemade Curry Puff Recipe to Spice Up Snacks
Ingredients
Equipment
Method
- Soak dried red chilies in hot water for 5 minutes, then rinse and blend with shallots until smooth. Mix in the curry powder and set aside.
- Heat oil in a wok, sauté chili paste and curry leaves until fragrant. Add chicken and potatoes, stir-fry for 3 minutes, then add onions and water. Simmer for 5 minutes, season with salt and sugar, then cool.
- Mix salt into water to create a saltwater solution. Gradually add to flour, knead until smooth, divide into 85 g portions, and roll into balls.
- Combine butter and ghee into flour, knead until a dough forms, then divide into portions of 70 g each.
- Flatten a portion of the water dough, wrap oil dough inside, pinch edges to seal, and rest for 10 minutes.
- Roll the dough into a rectangle 20 x 11 cm. Roll tightly from the short end, flatten slightly, then roll up again from the same side.
- Rest the dough for 10 to 15 minutes, repeat for remaining dough, and cut each roll into 4 pieces.
- Shape one piece of dough into a circle, spoon 1 tablespoon of filling in the center.
- Brush edge with water, fold and press edges to seal, making about 8-9 pleats.
- Heat oil in a wok or deep fryer and deep fry the puffs until golden brown. Let cool on a rack before serving warm.