1 medium yellow onion (diced)
3 medium potatoes
2 eggs (hard boiled & cut into quarters)
11⁄2 tbsp curry powder
195 g flour
90 g margarine
1⁄2 tsp baking powder
60 ml water (for dough)
250 ml water (for curry)
1 tsp sugar
1/2 tsp salt (to taste)
pepper (to taste)
2 tbsp + half pot vegetable oil
| The shortcut to this is to use frozen prata for the crust. The result would be a puff pastry version.
| For a healthier option, the puffs can be oven baked instead of deep fried -
| When filling the curry puff, place egg in the middle before adding potato filling to keep the shape of the curry puff
Nutritional Info
Typical Values | PER 100G | PER SERVING |
---|---|---|
Energy (Kj) | 606kj | 982kj |
Energy (Kcal) | 145kcal | 234kcal |
Fat |
6.1g | 10g |
which saturates |
1.2g | 2g |
Carbohydrates |
18g | 29g |
of which sugars |
1.5g | 2.5g |
Fibre |
1.5g | 2.4g |
Protein |
3.4g | 5.4g |
Salt | 0.38g | 0.61g |