Thursday, 3 November 2011

Curry Puffs (Just Bakes)


Curry puffs (fried) used to be a favourite tea time snack before bakeries sprung up in our neighbourhood. Now, since fried foods are on the list of NO-NO’s, I baked it. The only fat that goes into this is 2 tsps butter. 

INGREDIENTS:
Plain flour: 250 g
Butter: 2 tsps
Salt: a pinch
For the filling:
Minced beef /mutton/chicken: 150 g
Onion: 1 chopped fine
Green chilli: 2 chopped fine
Ginger-garlic paste: 1 tsp
Curry powder/garam masala powder: ½ tsp
Curry leaves: a few
Pepper powder: 1/2tsp
Turmeric powder: 1/4tsp
Oil: 1 tbsp
Salt to taste

METHOD:
In a bowl, mix flour with butter & salt till it resembles crumbs.
Add cold water and make a stiff dough. Rest the dough for a while.
To make the filling, heat oil in a frying pan, add the onion, green chilli, ginger-garlic paste & curry leaves.
Now, add minced meat & sauté till it dries up well.
Pour a little water, cover & cook till done. (you can add cubed potatoes & green peas, if you like.)
Add the powders, salt & leave to cool.
Divide the dough into 12 parts. Roll out into small puris, fill with a tablespoon of the prepared meat, fold over & seal the ends well & place on a baking tray.
Bake at 1600 C for 20 minutes. Brush the puffs with beaten egg yolk for a rich golden brown colour.
Alternately, deep fry the puffs.

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