Curry puff, the favorite of Malaysian street food, is prepared by wrapping a curried filling of potatoes and peas in crispy dough and deep-frying it in plenty of oil. With its spiced, hearty nature, it's an essential recipe for afternoon tea and quick snacking.
Knead the flour, oil, salt, and turmeric with lukewarm water until you get a smooth dough. Cover and let rest for 20 minutes.
Sauté the onion in oil, add the curry powder and cumin, and sauté briefly. Add the boiled potatoes and peas, adjust the salt, and set aside to cool.
Roll out the dough thinly and cut into circles, place the filling in the center and fold into a half-moon shape; pleat and pinch the edges tightly to seal.
Fry the pastries in plenty of hot oil until golden on both sides. Drain excess oil on paper towels and serve hot.
Important: Keep the frying oil at medium-high heat; oil that's too hot will fry the outside quickly while leaving the inside raw, while oil that's too cool will cause the börek to absorb too much oil. Seal the edges thoroughly, as an open börek can release its filling while frying. Allergen: contains wheat (gluten).
Adding a few drops of lemon juice to the filling balances the curry spice's flavor; for a crispier result, chill your börek in the refrigerator for 10 minutes before frying.
Admin DadaGastro · verified in test kitchenKrema yerine yoğurt kullandım, daha hafif bir sonuç aldım. Kırmızı biber yerine yeşil biber kullandım, daha hafif oldu. Sarımsağı çıkardım, yine de lezzetli oldu.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.