Beef Curry Puffs

Name: Beef Curry Puffs
Cook time: 50 min
Total time: 50 min
Ingredients: 1/6 tbsp Vegetable Oil; 1/6 medium Onion, finely chopped; 1/4 Jalapeno, minced; 1/6 tbsp Garlic and Ginger Paste; 1/6 tbsp All-purpose Flour; 0.2 lb Ground Beef; 1/6 tsp Ground Turmeric; 1/6 tsp Ground Cumin; 1/6 tsp Chili Powder; 1/6 tbsp Tomato Paste; 1/6 tbsp Brown Sugar; 1/12 cups Frozen Peas; 1/12 lemon of Lemon Juice; Some Salt and Pepper, to taste; 1/6 portion of Frozen Paratha Dough, approx. 5-6 sheets; 0.2 l Vegetable Oil, for deep frying

These beef curry puffs pair a savory, spiced ground beef filling with crisp, golden paratha pastry for a snack that’s rich, flaky, and deeply satisfying. Onion, jalapeño, and garlic-ginger paste build a fragrant base, while turmeric, cumin, and chili powder give the filling its warm curry flavor. A touch of peas, lemon juice, and brown sugar rounds everything out for a balanced bite that fries up beautifully.

These beef curry puffs pair a savory, spiced ground beef filling with crisp, golden paratha pastry for a snack that’s rich, flaky,... Show more

By Sara - Nutrient Matters · Original recipe

Health Grade

C+ · Balanced

Time

50 min

Price

0,66 €

Calories

402 kcal

low calorie

low carb

low sugar

fusion

Method

Wash the produce

Rinse the onion, jalapeno, and a lemon for the lemon juice under cool water, then pat them dry so they are easier and safer to cut.

Chop and mince

Peel the onion and finely chop it. Stem the jalapeno; remove the seeds if you want less heat, then mince it very finely. Cut the lemon in half so it is ready to squeeze later.

Warm the skillet

Set a large skillet over medium heat and add a small splash of Vegetable Oil. Let the oil heat until it looks loose and shimmery but not smoking.

Cook the aromatics

Add the chopped onion, minced jalapeno, and Garlic and Ginger Paste to the skillet. Cook, stirring often, until the onion softens and turns lightly translucent and the mixture smells fragrant. Sprinkle in the All-Purpose Flour and stir for about 1 minute so the raw flour taste cooks off and it can help thicken the filling later.

Brown the beef

Add the Ground Beef to the skillet. Break it up with a spoon or spatula as it cooks, spreading it around the pan so it browns evenly. Keep cooking until the meat is fully browned and no pink remains.

Season the filling

Stir in the Ground Turmeric, Ground Cumin, Chili Powder, Tomato Paste, and Brown Sugar. Mix thoroughly so the beef is evenly coated and the tomato paste darkens slightly in the pan, which deepens the flavor.

Simmer with peas

Add the Frozen Peas and stir them through the beef mixture. Cover the skillet and let the filling cook over medium-low heat for 10 minutes, stirring once or twice, until the peas are tender and the filling is moist but not wet.

Finish and cool

Squeeze in the lemon juice, then season the filling with Salt and Pepper to taste. Take the skillet off the heat and let the filling cool until warm rather than hot so the dough is easier to handle.

Roll and cut dough

Lightly flour your work surface. Set out the Frozen Paratha Dough (approx. 5-6 sheets) and let it soften just enough to bend without cracking, then roll each sheet a little thinner. Use a round cutter or small bowl to cut out neat circles.

Fill and seal

Place about 1 tablespoon of the cooled beef filling in the center of each dough circle. Fold each one over into a half-moon, then press the edges firmly to seal. Crimp with a fork if you like for extra security.

Heat the frying oil

Pour enough Vegetable Oil (for deep frying) into a deep pot so the puffs can float, then heat it over medium to medium-high until hot enough for frying. A small scrap of dough should bubble immediately when dropped in.

Fry until golden

Lower the puffs into the hot oil in small batches so you do not crowd the pot. Fry for 2 to 3 minutes, turning as needed, until they are crisp and evenly golden brown all over.

Drain and serve

Lift the curry puffs out with a slotted spoon and drain them on paper towels or a wire rack. Serve them warm while the pastry is crisp. If you want to save some for later, freeze the uncooked sealed puffs in a single layer, then fry them straight from frozen when needed.

Ingredients

Method

Servings:

0.5

Filling

1/3 tbsp Vegetable Oil
1/3 medium Onion, finely chopped
1/2 Jalapeno, minced
1/3 tbsp Garlic and Ginger Paste
1/3 tbsp All-purpose Flour
0.3 lb Ground Beef
1/3 tsp Ground Turmeric
1/3 tsp Ground Cumin
1/3 tsp Chili Powder
1/3 tbsp Tomato Paste
1/3 tbsp Brown Sugar
1/6 cups Frozen Peas
1/6 lemon of Lemon Juice
Some Salt and Pepper, to taste

Wrapper & Frying

1/3 portion of Frozen Paratha Dough, approx. 5-6 sheets
0.3 l Vegetable Oil, for deep frying

🧂 Plus ~2g of salt

Nutrition

Per Serving.

Calories

402 kcal

20% of Daily kcal

Protein

22 g

43% RDI

Fat

29 g

7.2g sat fat

Carbs

14 g

5% RDI

Sugar

4.6 g

9% RDI

Fiber

2.5 g

8% RDI

Salt

1.6 g

32% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

C+ · 6.7 / 10

What others say

Click to rate

spice_and_dice

1 month ago

Using paratha as a shortcut for the wrapper is clever, though 1640 calories seems a bit extreme for this portion size. I'd suggest toasting your whole spices before grinding to get a deeper flavor profile, as raw powder can sometimes feel one-dimensional.

Jan

1 month ago

Hey! Just wanted to give you some insight for how that 1640 calories came to be. Directly after importing a recipe, the calculated nutrition might feel off at first - thats because the deep analysis takes some time to go through. In this case, the first pass took the 0.3L deep frying oil at face value - while the second pass understood that only a fraction of that is actually absorbed - reducing the calorie per puff to 402, as you can see. Hope that helps.

Ingredients

Servings:

0.5

Filling

1/3 tbsp Vegetable Oil
1/3 medium Onion, finely chopped
1/2 Jalapeno, minced
1/3 tbsp Garlic and Ginger Paste
1/3 tbsp All-purpose Flour
0.3 lb Ground Beef
1/3 tsp Ground Turmeric
1/3 tsp Ground Cumin
1/3 tsp Chili Powder
1/3 tbsp Tomato Paste
1/3 tbsp Brown Sugar
1/6 cups Frozen Peas
1/6 lemon of Lemon Juice
Some Salt and Pepper, to taste

Wrapper & Frying

1/3 portion of Frozen Paratha Dough, approx. 5-6 sheets
0.3 l Vegetable Oil, for deep frying

🧂 Plus ~2g of salt

Watch

Original video

Uploaded 3 months ago

Sara - Nutrient Matters

1M86K

Beef Curry Puffs

Method

Wash the produce

Chop and mince

Warm the skillet

Cook the aromatics

Brown the beef

Season the filling

Simmer with peas

Finish and cool

Roll and cut dough

Fill and seal

Heat the frying oil

Fry until golden

Drain and serve

Ingredients

Method

Filling

Wrapper & Frying

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

What others say

Ingredients

Filling

Wrapper & Frying

Watch

Sara - Nutrient Matters

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