Curry Puff is a deep-fried tea-time snack, which is available in all the nook and corner of the streets of Malaysia. Curry Puff being my favorite when I was in Malaysia, most of the time it would be my tea-time snack. Curry Puff is a deep-fried puff, where the stuffing is prepared by using potato. In Curry Puff, the outer coating is made of All-purpose flour (maida), kneaded with water, salt and little oil. Stuffing adds more taste to the Curry Puff, it resembles the taste of potato masala but more spiciness and little more flavored with curry powder.
Curry Puff / Tea-Time Snack
Coming to Deep Fried snack, most of us avoid it, due to the cholesterol content and the risk of heart diseases, but recently I came across Emami Healthy and Tasty which has wide range of oil. Among their varieties I got to try Emami Tasty and Healthy – Refined Rice Bran oil and Kachi Ghani Mustard Oil
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Preparation of Curry Puff:
I have prepared this Curry Puff with Emami Healthy and Tasty Refined Rice Bran Oil – it helps in lowering the bad cholesterol, reduces the risk of heart diseases, moreover it is rich in Vitamin A, D and E and due to its high smoking point, it can be used in any type of cooking.
Taking it to Fiesta Friday #204 hosted by Angie@thenovicegarderner.
Let me share the recipe of Curry Puff, give a try and share your feedback…
- Maida / All- Purpose flour – 1 cup
- Boiled Potato – 2 nos (medium sized)
- Onions – ½ no (medium size)
- Curry leaves – a sprig
- Chilli powder – 1 tsp
- Curry Masala / Curry Powder – 1 tsp
- Turmeric powder – ¼ tsp
- Salt – 1 ½ tsp
- Emami Healthy and Tasty Refined Rice Bran Oil – 1 ½ cups
Making of Curry Puff:
- Take maida, ¾ tsp of salt, mix it well, pour water little by little and knead it to a dough, add a tsp of oil, continue kneading it and cover it with a wet cloth, let it rest until the stuffing is done.
- Heat a tsp of Emami Healthy and Tasty Refined Rice Bran oil, add the onions, turmeric powder, mashed potatoes and cook for a min.
- Add in the chilli powder, curry masala, coriander leaves, salt and cook until the raw smell of the masala goes off.
- Remove it from fire, wait until it reaches room temperature.
- Divide the dough into small pieces, flatten it, take the Curry Puff mould, place the flatten dough over the mould.
- Put a tbsp of potato masala, to the dough, fold the mould, remove the leftover dough.
- Gently remove the Stuffed Curry Puff from the mould.
- Meanwhile heat a cup of Emami Healthy and Tasty Refined Rice Bran oil, gently slide in the stuffed puff, cook on both sides in medium flame.
- Cook until it turns golden brown, strain the oil, and remove it from fire.
Serve hot with Tomato sauce.
Paneer Egg Bhurji is a very delicious, soft and melt in mouth dish that can be served as breakfast, tea-time snack and can also be used as stuff for sandwich. I like both Egg bhurji and Panner Bhurji, and thought giving a try by combing both these and this resulted in this yummy Paneer Egg Bhurji. Bhurji means scramble and Kothu in tamil, scrambling gives a delicious taste when done perfectly with no sticky consistency. Paneer Egg Bhurji is known as Panner Muttai Kothu.
Click here to know How to make Paneer at home.
Also, Paneer Egg Bhurji goes out well as side dish for lunch and tastes delicious when served with tangy vegetable or puzhi kuzhambu.
Paneer Egg Bhurji
Check out our Fish Scramble, Egg Scramble, Bread Scramble.
Paneer Egg Bhurji is not only a delicious dish but a healthy dish that can be prepared in minutes. Paneer Egg Bhurji can be packed in lunch box, and I am sure the box would be emptied in minutes by kids. Give a try…
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- Grated Paneer / துருவிய பன்னீர் – 2 cups
- Eggs / மூட்டை– 3 nos
- Onion / வெங்காயம்– 1 no
- Curry leaves / கறிவேப்பிலை– a sprig
- Mustard seeds / கடுகு – ¼ tsp
- Split Black gram / Split Black lentils உடைத்த உளுந்தம் பருப்பு – ½ tsp
- Cumin powder / சீரக தூள் – ½ tsp
- Black pepper powder / மிளகு தூள்– 1 tsp
- Salt / உப்பு – ¾ tsp
- Oil / எண்ணெய் – 2 tsp
With mustard, cumin, curry leaves and onions
Paneer getting cooked
With black pepper powder
Paneer Egg Bhurji getting ready
Paneer Egg Bhurji
- Peel and finely chop the onions into pieces, keep it aside.
- Heat oil in a heavy bottomed vessel, add mustard seeds, split black lentils and curry leaves, wait until they crackle.
- Add the onions and cook until they start turning golden brown.
- Add the grated paneer, cook for few mins.
- Break in the eggs, one by one, start scrambling them.
- Add in the cumin powder, black pepper powder and salt, keep on scrambling them until they become dry.
- Remove it from fire.
Serve hot for breakfast, or for lunch or as a tea-time snack.
Nei Kadalai is a crunchy and spicy snack popular among south Indians, this can be prepared in bulks and stored in an air-tight container once it reaches room temperature. It stays fresh for a week time. Not only as a snack, this goes out well with a cup of coffee or tea and also a perfect side dish for curd rice and lemon rice.
Nei Kadalai / How to make Nei kadalai / Roasted Channa dal – Indian snack
Nei Kadalai is prepared by soaking split chick pea or kadalai paruppu in water for few hrs, later deep fried in oil and mixed with spice powders. You can adjust the level of spice powder as per your taste. Let me share the recipe…
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- Split Chick peas / Kadala Paruppu / Channa dal – 1 cup
- Red chilli powder – 1 tsp
- Turmeric powder – ½ tsp
- Asafoetida – ¼ tsp
- Salt – ½ tsp
- Curry leaves – a sprig
- Oil – 2 cups (for deep frying)
Making of Nei Kadalai recipe –
- Soak channa dal / kadala paruppu / split chick pea in a bowl of water, for almost 6 hrs.
- Drain the water completely, pat it well with a cloth, spread it over a cloth and let it dry for 30 mins.
- Heat oil in a kadai, add in a spoonful of channa dal / kadala paruppu to it, fry them until the turn golden brown or ooze sound goes off.
- Drain the oil and remove it from fire. Let it rest for 5 mins.
- Meanwhile deep fry the curry leaves in the oil, drain the oil, remove it from fire.
- Add it to the roasted channa dal, wait until it reaches room temperature (else if the masala powders are added, it would become soggy)
- Sprinkle chilli powder, turmeric powder, asafetida, salt and Mix it well, only when it reaches room temperature.
- Store it in an air-tight container, it stays fresh for a week.
Note: Fry the soaked channa dal, once when the whole water is drained, else it would splatter when it’s getting fried in oil. Cook in medium flame, otherwise it would get burnt easily.