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1 Curry Puffs (Samosa's)

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Curry Puffs (Samosa's)

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Ingredients

16 portion(s)

Dough

  • 270 grams Flour (Bakers or Plain)
  • 25 gram oil
  • 165 grams Water (may need a little extra)
  • 5 grams salt

Filling

  • 2 mashed potatoes, - Can cook and mash in thermomix if wanted but I usually save some from the night befores dinner
  • 2 Handfuls frozen peas - or other small vegetable like peas and corn mix etc
  • 1 Brown Onion - Peeled and quartered
  • 1 teaspoon cumin seeds
  • 1 teaspoon salt
  • 1/2 - 1 teaspoon red chilli flakes
  • 1 Long Red Chilli - deseeded and roughly chopped
  • 1 1/2 teaspoon coriander powder
  • 20 grams Ginger (cut into coins)
  • 40 grams ghee or butter
  • 10 gram lemon juice
  • Oil for frying

Sauce

  • 80 grams apple cider vinegar
  • 80 grams water
  • 25 grams brown sugar
  • 1 garlic clove
  • 5 gram salt
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  • 6
    45min
    Preparation 35min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

    Instructions

  1. Pastry

    Add flour (270 grams), oil (25 grams), salt (5 grams) and water (165 grams) to bowl. 

     

    Mix 7 seconds/speed 8 Check to see if dough is forming, if it's still a little dry add a dribble of water and remix 5 seconds/speed 8 (if dough is formed skip this step)

     

    I then use my spatula to form a loose dough ball in the bowl. 

     

    Dough mode 5 minutes.

     

    Remove dough from bowl and wrap in plastic wrap or a thermo mat to rest for at least 1/2 hour. 

     

     

    Filling

    While dough is resting add peeled and quartered onion, ginger coins (20 grams) and deseeded chilli to bowl 7 seconds/speed 7

     

    Scrape down bowl, if there is any large chunks remaining 4 seconds/speed 7

     

    Add cumin seeds (1 teaspoon), and Ghee or butter (40 grams), chilli flakes (half to one teaspoon depending on taste). 

     

    5 minutes/100 degrees/slowest speed. 

     

    Add turmeric (one good pinch), lemon juice (10 grams), salt (1 teaspoon), coriander powder (1 and a 1/2 teaspoons). 6 seconds/speed 5

     

    Add peas (2 handfuls). 3 minutes/90 degrees/reverse/slowest speed.

     

    Add mashed potato. 8 seconds/reverse/speed 4

     

    Put into a separate bowl and allow to cool.

     

     

    Once dough is ready divide into 20 even pieces, roll out circles of dough.  Place a tablespoon of cooled filling into the centre of a circle and fold over (like an apple turnover), brush the edges with enough water to make the dough stick (I use a finger dipped into a cup of water to do this), crimp the edges together with a fork or your fingers. 

     

    Add the curry puffs to a deep fryer or a deep saucepan or wok with enough oil to cover curry puffs - note the oil should be room temperature with no heat added at this stage. Heat the oil on high and cook until they turn a nice golden brown. Remove from oil and put on some absorbent paper to drain. 

     

     

    Sauce

    Add garlic clove to bowl 5 seconds/speed 9. Scrape down bowl and repeat.

     

    Add all other ingredients to bowl - Apple cider vinegar (80 grams), water (80 grams), Brown sugar (25 grams), salt 1 teaspoon. 

     

    Mix 1 minute/speed 5

     

    12 minutes/100 degree/ speed one MC off. 

     

    Serve with Curry Puffs. 

10

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11

Tip

I have made these ahead of time and reheated in the oven when I was ready to serve them for a dinner party. 

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Just a warning, these are Australian Thai... not...

    Submitted by olismommy on 10. March 2018 - 23:11.

    Just a warning, these are Australian Thai... not what you would get at an authentic restaurant. Not a lot of spice or flavour, and we didn’t like the sauce, it was very vinagery. A very kid-friendly puff though!

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  • My 10yo made these for the family last night - she...

    Submitted by Willoughby on 30. November 2017 - 13:24.

    My 10yo made these for the family last night - she loves them so much that she takes them cold for lunch at school (they freeze well)

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  • Nice. Probably would up the

    Submitted by BeesAreCool on 13. December 2015 - 15:21.

    Nice.

    Probably would up the spices next time as the filling was nice, if a little bland. I used ghee in the pastry and it puffed up beautifully. Made enough for 6 people for a light lunch.

    Thanks for the recipe tmrc_emoticons.-)

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