Vegetable Curry Puffs

A tea time snack which I loved since my childhood. I was'nt aware of the fact that curry puffs are of malaysian origin until I stepped in singapore. I loved to eat these puffy pies stuffed with chicken and potato at old chang kee, singapore. As I sat there thinking what to cook for hubby dear's evening munch, this cute puffy snack came to my mind and here I go ......

All I needed was ....

Potatoes - 2 Large

Green peas - 1 cup

Onions - 2 medium (chopped)

Frozen puff pastry sheets - 2

chillie powder - 1 tbsp

coriander powder - 1 tsp

garam masala - 1 tsp

amchur (dry mango powder) - 1/2 tbsp

lemon juice - 1 tbsp

salt to taste

oil - 2 tsp

And this is how ....

1. Boil potatoes, peel off the skin, mash and keep aside.

2. Boil green peas till soft and set aside.

3. Heat oil in a kadhai, add onions and fry till soft.

4. Once onions turn soft, add boiled green peas and for 2 minutes on medium flame stirring in between.

5. Add chillie powder, garam masala, coriander powder, salt, amchur and fry for 2 minutes.

6. Add mashed potatoes, mix well and allow to cook for about 5-6 mts on low flame.



7. Switch off the flame, add lime juice, mix well and allow to cool while we get ready with the puff pastry sheets.

8. Preheat the oven to 400 degrees.

9. Take out 2 frozen puff pastry sheets, place them on an oven proof tray. Place in the oven for about 10 seconds to allow the pastry sheets turn soft.

10. Cut the puff pastry sheets to 8 equal pieces.

11. Take a puff pastry piece, place a spoonful of curry in the centre. Seal it on top with another piece of puff pastry.

12. Gently cover all the four sides of the puff so that the curry does'nt pop out during baking time.

13. In the same way prepare remaining puffs and place them on a greased tray.

14. Bake these in the preheated oven for 20 mts till the puffs turn golden brown.

15. Serve hot with tomato or chillie ketchup.