Recipe of Favorite Airfried Chicken Curry Puffs using Store-bought Pratha Dough

Airfried Chicken Curry Puffs using Store-bought Pratha Dough Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

However the fiddly process for making spiral curry puff using water and oil dough often discourages me from making these delicious puffs. Deep-fried chicken curry puffs are crispy and flaky shortcrust pastries stuffed with Anyone who's ever eaten a chicken curry puff will know that these deep-fried stuffed The oil dough is wrapped inside the water dough, then rolled and folded repetitively in.

Here is the best “Airfried Chicken Curry Puffs using Store-bought Pratha Dough” recipe we have found until now. This is gonna really delicious.

Ingredients of Airfried Chicken Curry Puffs using Store-bought Pratha Dough

1. You need of Filling:.
2. Prepare 250 g of Minced Chicken.
3. You need 2 sprigs of Curry Leaves.
4. Make ready 30 g of Garlic (minced).
5. Make ready 70 g of Onions (finely diced).
6. It’s 2-3 of Small Potatoes (finely diced).
7. Prepare 1 of Small Carrot (finely diced).
8. Take 1 Tbsp of Curry Powder.
9. Take 1 dash of paprika (optional).
10. Take 1 Tbsp of Garam Masala.
11. Prepare 1/2 cube of Chicken Stock.
12. Prepare 1 cup of Water.
13. Prepare 1/4 tsp of Salt.
14. Prepare 1 tsp of Sugar.
15. Prepare 3-4 Tbsp of Cooking Oil.
16. Take of To wrap the puffs:.
17. You need 1 pack (5 pcs) of store bought frozen.
18. Make ready of Pratha Dough.

To fry, heat the oil in the wok over a medium heat.To test if the oil is ready, drop in a crumb of pastry and if it floats to the top.In Malaysia, they are traditionally deep fried.Curry Puff-a snack filled with curried potatoes commonly found in Malaysian and Singapore-has been a hit in The traditional method has dough kneading power as a pre-requisite.

Airfried Chicken Curry Puffs using Store-bought Pratha Dough step by step

1. De-thaw the frozen dough slightly..
2. Then leave it in fridge till ready to use..
3. To make the filling - heat 3-4 Tbsp of Cooking Oil until hot. Cook the Onions, Garlic, Curry Leaves until fragrant. Then add the Curry Powder, as well as Garam Masala and cook them for a minute, mixing well..
4. Add the Chicken and mix well. Cook chicken until brown all over. Then add the Potatoes and Carrots, mixing well. Add Water, Stock Cube, Salt (1-2 pinches), Sugar and mix well. Cover with a lid and cook until the Potatoes and Carrots are tender. Stir every 3-4 minute interval..
5. FINISH: remove the lid and continue cooking until the liquid has evaporated, or to your desired consistency. Turn off the heat and set aside to cool..
6. Take out the dough from fridge (I took out one by one for easy handling). Cut in half. Place 2 heap tablespoon of filling on upper half leaving 1cm edge..
7. Fold over and seal edges by using a fork..
8. Heat Air Fryer 180c for 4 minutes.
9. Brush edges of puffs with egg white and Place on grilling pan and air fry 8 minutes on each side. (If using baking paper on bottom of pan, make sure it is weighed down by puffs and won't fly up to the roof of Air Fryer as they will get burnt)..
10. Voila!.

Store-bought frozen puff pastry is a lifesaver any time of year, but especially as we move into the busy holiday season.If you've never used frozen puff pastry before, let me assure you that it couldn't be easier.This is definitely a time where taking some help from the freezer aisle is the smart move.

The crispy skin as seen on Keropok Man's picture is the end result of serious.Easy potato spiral curry puff filled with aromatic potato and chicken filling.Spiral curry puffs are all the raves in Singapore and Malaysia.I learned about spiral curry puffs I bought Old Chang kee's curry puffs that are so popular in Singapore and got addicted.Curry puffs are one of the many favourite 'kuih' in Southeast Asia.