Curry puffs or pastels are common South Asian Snacks. In my teens I have tied this using an egg in the dough. The shell is then softer than the dough I made this time. This is a more crispier dough due to the addition of both Ghee and Hot Oil to the flour. Its a easy tea time snack for kids etc.The filling used is chicken and can be substituted with any vegetable of your choice.
Makes : 10-12
Minced Chicken : 250 gms
Frozen peas/fresh or boiled peas : 1/3rd cup
Ginger garlic paste : 1 tsp
Chilli powder : 3/4 tsp
Green chillies : 1, finely chopped
Onion : 1 medium finely Chopped
Garam masala powder : 1/4 tsp
Turmeric : 1/4 tsp
Coriander leaves : 2-3 tsp, finely chopped
Dough for the shell:
All purpose flour /Maida : 220 gm
Salt : 1/2 tsp
Ghee/Clarified butter/butter : 1.5 tbsp
Hot oil : 1tbsp
Water to knead
Ajwain : 1/2 tsp
Oil for deep Frying
Mix all the ingredients listed under dough (except the oil for deep frying) to get a firm dough. Cover and keep aside
Meanwhile prepare the filling
Heat oil in a pan add the onions, ginger garlic paste and green chillies
When onions turn soft, add the minced chicken and the powders. Cook for about 3-4 mins and then add the peas. cover and cook on low for another 5 mins.
When the peas are cooked, garnish with 2-3 tsp fresh coriander leaves. Remove.
Now form small balls with the dough and roll into flat discs as thin as possible
Keep about 3 tsp of the filling fold as to form a hemisphere and fold/seal the edges so that they stick together. Use water to seal the joints.
Now, heat oil for deep frying, deep fry on low till they turn golden brown on each side.
The edges of the puff should be sealed to prevent any filling from oozing out
Roll out the balls as thinly as possible to get a crispier shell.