Famous Curry Puffs & Delicious Street Foods @ Old Chang Kee Singapore

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a unique flavor and is dairy-free.

ground meat

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is a plant-based protein option.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: store-brand curry powder

Homemade blends can be customized for flavor.

In a mixing bowl, combine flour, salt, and water to form a smooth dough.

Knead the dough for about 5 minutes until it becomes elastic.

Cover the dough with a damp cloth and let it rest for 30 minutes.

In a frying pan, heat vegetable oil and sauté the diced onions until they are translucent.

Add the diced potatoes, carrots, peas, turmeric, black pepper, and curry powder; cook until the vegetables are tender, about 10 minutes.

Stir in the shredded cooked chicken and chopped coriander leaves; mix well and let the filling cool.

Divide the rested dough into small balls and roll each into a thin circle.

Place a spoonful of the filling in the center of each circle.

Fold the dough over the filling and seal the edges using a fork or by pinching them together.

Heat oil in a deep fryer or a pan over medium heat until hot.

Carefully fry the curry puffs until they are golden brown, about 3-4 minutes on each side.

Remove the curry puffs and drain on paper towels before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens