Wednesday 22 October 2014

Curry Potato Samosa 马铃薯咖喱角

I have to admit I am not a fan of rolling pastries. It is greasy, with flour dust flying everywhere. Hence, I replaced this curry puff recipe with popiah skin instead. I can assure you that the filling is the same and it is absolutely delicious! The best thing about this recipe is that it can be pre-made and frozen until it is needed. Really good if you always have guests and want to put up something in a short time. Or, if you have periodic cravings for fried snacks like those in my family.

Curry Potato Samosa 马铃薯咖喱角


500 gm Potato, cubed to 1 1/4 cm thickness
1 large onion, diced
1 sprig curry leaves
1/4 cup oil
1 small chicken breast, cubed
300 ml water
green peas (optional)
oil for deep-frying
1 egg beaten/cooked starch for gluing popiah skin


2 tbsp sugar
1 tbsp salt
1 1/2 tbsp curry powder
1/2 tbsp chilli powder

Cooking Instructions

1. Mix seasoning to chicken.

2. Saute onion in oil. Add in potato. Stir for about two minutes in oil.

3. Add in chicken and curry leaves . Fry for a while and add water. Cover to simmer for about 15 mins or until potatoes are soft. The filling should come out thick and pasty. If you are using russet potato, reduce time as it would soften faster.

4. Cook for a while until water is evaporated. You need a consistency of a paste so that water would not leak out and damage the popiah skin. Remove from fire. Leave to cool.

5. After completely cooled, use popiah skin to wrap filling. For more details on how to wrap, you can click here. I actually used two layers of popiah skin to ensure filling does not leak later.

6. Heat oil. Fry in medium heat until it is brown. Turn up the heat and fry for a while then remove from fire.

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