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Curry Puffs or Savory Hand Pies With Potato Filling is one of my favorite deep-fried snacks. They are easy to make but a little time consuming. So, I usually like to make a big batch and freeze the remainder, for up to two months. Whenever you feel like having some, just fry the curry puffs straight out from the freezer until crispy and golden brown in color.
For printable recipe: http://www.seasaltwithfood.com/2014/05/curry-puffssavory-hand-pies-with-potato.html
Video Rating: 4 / 5
hi, Angie, i tried making the curry puffs, but i dont have a weighing scale
, so i just agar agar pour in the water and oil and mixed with plain flour.
after that the skin of my currypuff turns out to be like springy or abit
soft after frying.doesnt taste like those i bought at stalls from malay
sellers and i rested my dough about 2 hour before filling in the potato.
should it be the ratio of oil more than water for the dough? and are you
from malaysia ?
Could I possibly bake these instead of frying them?
Wat water do u use? Ice water or hot water
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