FoodReference.com
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Appetizer RecipesVegetable Appetizers pg 1 >  Curry Puffs, Malay Vegan

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

CURRY PUFFS

Asian Vegan Kitchen
by Hema Parekh
Curry Puffs (Kari pap)
An all-time favorite snack of the Malay people, these curry puffs were introduced by Indian vendors. The locals pick up these puffs on way to work early in the morning, or eat them with piping hot spiced tea as an afternoon snack, accompanied by spicy sambal.
Serves 24

INGREDIENTS

    FOR THE PASTRY
    • 2 cups (250g) all-purpose flour
    • 2 tablespoons vegetable oil
    • 1/2 cup (120ml) water
    • 1/4 teaspoon salt

    FOR THE FILLING

    • 2 tablespoons vegetable oil
    • 1 teaspoon cumin seeds
    • 1½-inch (4-cm) cube fresh ginger, peeled and grated
    • 2 fresh hot green chilies, finely chopped
    • 1 medium onion, finely chopped
    • 2 teaspoons coriander powder
    • 1/2 teaspoon turmeric
    • 1/2 teaspoon cayenne pepper
    • 2 teaspoons curry powder
    • 1 pound (450g) potatoes, boiled, peeled, and diced
    • 1 cup (160g) green peas, cooked
    • 1 teaspoon salt
    • Handful fresh coriander leaves, chopped
    • Flour for dusting
    • Vegetable oil for deep-frying
     

Directions

1. In a deep bowl, combine all the pastry ingredients and knead to a smooth dough. Cover with a damp cloth and set aside for 10 minutes.

2. For the filling, heat the vegetable oil in a saucepan over medium heat and add the cumin seeds. When the cumin seeds start to sizzle, put in the ginger, chilies, and onion. Saute for 3--4 minutes until the onions are soft.

3. Put in the coriander powder, turmeric, cayenne pepper, and curry powder, and stir briefly until fragrant. Add the potato, green peas, and salt, stir to mix, and heat through. Sprinkle the coriander leaves into the pan and remove from the heat. Transfer to a bowl and allow to cool.

4. Divide the dough into 24 balls. Dust with flour and roll into 2-inch (5-cm) discs.

5. Place a spoonful of the filling onto the center of the disc and fold the dough to make a crescent shape. Press the edges into a wave pattern to, seal. Repeat this process with the remaining dough and filling.

6. Heat the oil for deep-frying to 350°F (180°C) and slide in the curry puffs, a few at a time. Deep-fry until crisp and golden brown. Alternatively bake the curry puffs in a preheated oven for 20 minutes, turning occasionally, until evenly browned.
 

 

RELATED RECIPES

  Vegetable Appetizers pg 1   |   Artichoke Ceviche, Belgian Endive   |   Artichokes with Garlic Dip   |   Artichoke Gondolas   |   Artichoke Jack Tartlets   |   Artichokes, Stuffed Artichokes   |   Asparagus with Citrus Ginger Dip   |   Asparagus Crostini   |   Asparagus Mint Prosciutto Wraps   |   Asparagus, Roasted Sesame   |   Asparagus, Sesame Wasabi   |   Avocado with Honey, Israeli Style   |   Avocado Parmesan Potato Bowls   |   Avocado Pear Honey Pastry   |   Baba Ghanoush   |   Bell Pepper Pie   |   Bell Peppers, Roasted   |   Broccoli, Roman Style Marinated   |   California Caviar Recipe   |   Candied Orange Beans   |   Chestnuts, Braised Chestnuts   |   Chickpea & Tomato Curry   |   Chunky Vegetable Fritters   |   Corn Cheddar Fritters   |   Corn Fritters   |   Corn Fritters 2   |   Corn, Sweetcorn Fritters   |   Cornmeal Pumpkin Fritters   |   Chilies, Stuffed Mild Chilies   |   Cranberry Bruschetta   |   Cucumber Canapes   |   Cucumbers, Sesame Cucumbers   |   Curry Puffs, Malay Vegan   |   Eggplant Cheddar  Empanadas   |   Eggplant Fritters   |   Eggplant, Imam Bayeldi   |   Eggplant, Roasted Eggplant & Tomato   |   Eggplant, Sichuan Eggplant   |   Eggplant, Sweet & Sour   |   Figs, Grilled Black Mission Figs   |   Frittata Bites  
  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

FoodReference.com Logo

 

 

Popular Pages