Vegetarian Thai Curry Puff

Vegetarian Thai Curry Puff are the baked and vegetarian version of the Thai recipe where the mixture made using potato, sweet potato, carrot, peas and corn, curry powder is filled in a short crust pastry sheet and baked. These flaky puffs are easy to make and crowd pleaser . These perfect finger food are easy to serve or packed for the picnic , potluck or lunch boxes.

You can experiment with the stuffing of your choice. I did not had curry powder and hence have used the combination of Indian spices – garam masala and kitchen king.

For vegan version use dairy free short crust pastry and for gluten free version use gluten free short crust pastry in place of regular short crust pastry.

Different shapes of curry puff:

Vegetarian Thai Curry Puff
and even shape them like Indian samosa
Vegetarian Thai Curry Puff

Friends do try this easy and quick recipe and I am sure you will love it.

Please do not forget to share your valuable feedback with me.

Khao dilse, khilao dilse aur banao dilse…

Vegetarian Thai Curry Puff
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Vegetarian Thai Curry Puff

Vegetarian Thai Curry Puff are the baked and vegetarian version of the Thai recipe where the mixture made using potato, sweet potato, carrot, peas and corn, curry powder is filled in a short crust pastry sheet and baked. These flaky puffs are easy to make and crowd pleaser . These perfect finger food are easy to serve or packed for the picnic , potluck or lunch boxes.
Course Appetizer, brunch, festivalfood, Global, hightea, hotsnack, lunchbox, Side Dish, Snack, Starters, vegetables
Cuisine Global, thai
Keyword afternoonsnack, afterschoolsnack, appetizer, baked, carrot, curry powder, curry puff, enteree, garam masala, hotsnack, kidsfavorite, mixedvegetables,, peas, picnicfood, potluckfood, short crust pastry, starter, sweet potato, sweetcorn, thai, thaicuisine, vegetarian
Prep Time 15 minutes
Cook Time 25 minutes
Servings 21 puff
Calories 137kcal

Equipment

  • Pan with lid
  • spatula
  • knife
  • fork
  • bowl
  • spoon
  • baking paper
  • Baking tray

Ingredients

Instructions

  • Heat oil in a pan.
    Vegetarian Thai Curry Puff
  • Add chopped onions. Saute for a minute on medium heat.
    Vegetarian Thai Curry Puff
  • Add chopped garlic and ginger and saute till the raw smell goes away.
    Vegetarian Thai Curry Puff
  • Add chopped potato, carrot and sweet potato. Add turmeric powder and salt.
    Vegetarian Thai Curry Puff
  • Mix well. Cover and cook for 7-8 minutes on medium heat or till the vegetables and partially cooked.
    Vegetarian Thai Curry Puff
  • Add the frozen peas and corn (If you have fresh peas and corn you can add them too). Cover and cook for another couple of minutes or till peas and corn are soft.
    Vegetarian Thai Curry Puff
  • Add spices – red chili powder, garam masala , kitchen king masala, sugar and soy sauce. (Usually curry powder is added in place of garam masala and kitchen king. I did not had curry powder and hence used a combination of garam masala and kitchen king masala and it gave me the same result).
    Vegetarian Thai Curry Puff
  • Mix well and cook for a minute. Add chopped coriander and mix well. The stuffing for curry puff is ready. Remove in a plate and let it cool.
    Vegetarian Thai Curry Puff
  • Take the ready made short crust pastry.
    Vegetarian Thai Curry Puff
  • Cut into the size you want. I made 9 portions from one pastry and I could make around 21 curry puff with this quantity of stuffing. I had used around 2 and half pastry sheet.
    Vegetarian Thai Curry Puff
  • Put around a tbsp of stuffing on each cut portion.
    Vegetarian Thai Curry Puff
  • Brush with water to the edge of the pastry and fold into a rectangle by folding the one edge on the other edge as shown. Press the edges to seal properly. (you can shape the pasty as per your choice).
    Vegetarian Thai Curry Puff
  • Now start crimping the edges to seal the pastry. Start from one end of the pastry. Pinch the small portion of edge with finger and fold it , again pinch the edge after that and fold with fingers. Continue to do the same pinching and folding the edges till the end as shown.
    Vegetarian Thai Curry Puff
  • The crimped curry puff is ready. Similarly make the others.
    Vegetarian Thai Curry Puff
  • You can just seal the edges by pressing with fork to be quick.
    Vegetarian Thai Curry Puff
  • Different types of pastry sealed edges.
    Vegetarian Thai Curry Puff
  • I had also made the pastry in the shape of Indian triangle samosa. (You can try different shapes as per your choice). Put the ready puff on the baking tray lined with baking paper. Brush with some oil over the top.
    Vegetarian Thai Curry Puff
  • Bake in a preheated oven at 180 C for 30 minutes or till golden and crisp. After 30 minutes lower the temperature to 150 C and bake for more 10 minutes to make the pastry more crispier.
    Vegetarian Thai Curry Puff
  • Serve the hot Vegetarian Thai Curry Puff with sweet chili sauce and salad leaves. Let them become luke warm and then pack in a container lined with aluminum foil for picnic or potluck so that they remain a little bit warm and does not release moisture when packed in aluminum foil. Or if you do mind it to be warm then the best way is to cool completely and then pack.
    Vegetarian Thai Curry Puff
  • Curry puff sealed with the help of fork.
    Vegetarian Thai Curry Puff
  • Curry puff shaped in the triangle like Indian samosa.
    Vegetarian Thai Curry Puff

Nutrition

Calories: 137kcal | Carbohydrates: 17g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 153mg | Potassium: 336mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2388IU | Vitamin C: 33mg | Calcium: 81mg | Iron: 3mg

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