The snack I can't stop eating | CRISPY CURRY PUFFS & homemade curry puff pastry | Marion's Kitchen

ground meat

🥗Healthier: tofu

💰Cheaper: canned beans

Tofu offers a plant-based option, while canned beans are budget-friendly.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour adds fiber, while self-rising flour simplifies the process.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: generic curry powder

A homemade blend can be tailored to taste, while generic options are often less expensive.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds a unique flavor, while canola is a cost-effective alternative.

Prepare the dough by mixing all-purpose flour, salt, and curry powder in a bowl.

Add water gradually, kneading until a smooth dough forms, then let it rest for 30 minutes.

Cook ground meat with diced onions, garlic, and curry powder in a skillet over medium heat until browned.

Stir in diced potatoes, peas, and season with salt, sugar, and pepper; cook until potatoes are tender.

Roll out the dough on a floured surface and cut into circles.

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

Fold the dough over to create a half-moon shape and seal the edges with a fork.

Heat vegetable oil in a deep pan over medium heat until shimmering.

Fry the curry puffs in batches until golden brown, about 4-5 minutes per side.

Remove and drain on paper towels.

Serve warm with lime wedges and fresh herbs.

Cooking Techniques

Spice Level:

Allergens