500g (1 lb) potatoes, peeled, diced
1 tbsp vegetable oil
1 small brown onion, finely chopped
2 garlic cloves, finely chopped
2 coriander (cilantro) roots, scraped clean, finely chopped
1 tbsp curry powder
2/3 cup frozen vegetables (eg., peas, carrots)
1 tbsp soy sauce
2 tsp sugar
½ tsp salt
¼ tsp ground white pepper
2 tbsp finely chopped coriander (cilantro) leaves
vegetable oil, for deep–frying
sweet chilli sauce, to serve
Water dough:
200g (7 oz) cake flour
3 tsp sugar
½ tsp salt
2 tbsp vegetable oil
¼ cup warm water
Butter dough:
130g (4.5 oz) cake flour
30g (1 oz) unsalted butter
¼ cup cold water
Success!!
I used AP flour, and at first it was difficult to knead, but as it rested it got easier. I used the air fryer (400o for 15 min) and they turned out pretty nice, not as golden as if I had deep fried them, but crunchy on the outside, fluffy on the inside. I made a honey sriracha sauce instead of the sweet chili, and they were quite a success with my family; I served them with seasoned green beans an that was my meatless meal for this week. 👍🏼👍🏼
Great recipe especially for the pastry!
I tried baking to be healthier and it worked amazingly well! Thank you so much for such a simple recipe especially for the pastry that is always tricky!
Thai Curry Puffs