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Curry Puffs (Samosa's)


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4

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
  • 6
    45min
    Preparation 35min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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

Accessories you need

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 Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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