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.