Dumplings and filled pastries
Curry puffs are a favorite Malaysian street food, made by wrapping a curry-seasoned potato and pea filling in crisp pastry and deep-frying until golden. Spiced and filling, they are a popular afternoon tea snack.
Knead the flour, cooking oil, salt, and turmeric with lukewarm water until smooth. Cover and let the dough rest for 20 minutes.
Sauté the onion in oil. Add the curry powder and cumin and cook briefly. Stir in the cooked potato and peas, season with salt, and let the filling cool.
Roll the dough thinly and cut it into circles. Place some filling in the center of each, fold into a half-moon, and crimp the edges closed.
Deep-fry the puffs in plenty of hot oil, turning them until golden on both sides. Drain on paper towels and serve hot.
Important: Keep the frying oil over medium-high heat. If it is too hot, the pastry may brown quickly while the inside remains undercooked; if it is too cool, the puffs will absorb excess oil. Seal the edges firmly, or the filling may leak into the oil. Allergen: contains wheat (gluten).
Krema yerine yoğurt kullandım, daha hafif bir sonuç aldım. Kırmızı biber yerine yeşil biber kullandım, daha hafif oldu. Sarımsağı çıkardım, yine de lezzetli oldu.
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