The Steamy Pot

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.

Recipe :

Makes : 10-12

Filling :

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.

Notes :

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.