Name: Curry Puff (From leftover Aloo Matar Sabji) recipe by Anjali Kataria at BetterButter
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Ingredients: A) For Vegetable Filling; 1 Bowl leftover Aloo Matar Sabji; B) For Water Dough; 3 cups all purpose flour; 8 tbsp Butter (unsalted); 1 Cup water; C) For Butter Dough; 1 and 1/2 cup all purpose flour; 8 tbsp Butter (unsalted); 3 tbsp water; Salt to taste; D) For Curry Puffs; handful curry leaves; oil for deep fry

ABOUT Curry Puff (From leftover Aloo Matar Sabji) RECIPE

Curry Puff is a snake of South Asian countries. Now a days Curry puffs are a very popular snack item in Indian bakeries. Several variations of it are available based on its content, including egg puff, Potato puff, chicken puff, veggie puff and Panner puff. Today I have made Spiral Curry Puffs from leftover Aloo Matar Sabji. It is time saving receipe.

Instructions

A) For water Dough
Take a large bowl.
Combine all purpose flour and butter.
After that add require water and knead to form a soft dough.
Kneed well until smooth.
Kneed it for 5-7 minutes.
Keep aside for 25-30 minutes.
B) For Butter Dough
Meanwhile take a large bowl.
Add all purpose flour and butter.
Mix it well.
Add water if require.
Here I have add 3 that water to form a soft dough.
Kneed it well.
Keep aside with another dough for 25-30 minutes.
C) For Curry Puffs
After 25 minutes, roll up the both dough.
Divide both into equal pieces.
And make Round balls.
(approximately 8-10 pieces of water dough and butter dough as well)
Now flatten each piece of water dough into a flat circle.
Place the piece of butter dough in the center.
Gather edges of water dough to enclose the Butter dough.
Repeat the same for the rest of the water and butter dough.
Now cover the combine water and butter do with a damp cloth to prevent the dog from drying out.
For each of the combined dough, flatten and roll out on a lightly floor surface into a long rectangular shape with the Rolling pin.
(Roll it from middle, From middle to top and middle to bottom)
Role of from one end to the other like a Swiss roll.
Turn the dough upright.
Flatten out the dough again into a long rectangular shape.
(Roll it from middle, From middle to top and middle to bottom)
Roll up like a Swiss roll again.
Repeat for the rest of combined dough.
Cut each of the small rolled dough into two equal halves with a sharp knife.
The circles can be clearly seen on each piece of the cut dough.
To flatten each half of the cut Dough, place cut side down on lightly floured surface.
Using a rolling pin, press it flat and shape into round like chapati.
Now add 1 tbsp of Aloo Matar Sabji filling into it.
Fold and shape inti a half moon and pinch the edges together to seal in the filling.
Pleat up the ages neatly and decoratively.
Repeat the same for the rest of the cut rolled dough.
Now take a pan.
Heat oil for deep frying.
Now sizzle some curry leaves for aromatic flavour.
After that deep fry the Puffs.
Fry it until golden brown and crispy.
Remove it from oil when done.
Serve hot.

Similar Recipes