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Prata Potato Puffs 马铃薯咖喱手捉饼

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Look at  at these huge curry potato puffs. So huge that the puff can be shared by two. They are not made from puff pastry but frozen roti prata. It really saves time using this roti prata (flat bread) to make this snack with potato filling, sardine or tuna that you have in mind (my prata pizza here), no rolling, not oily but crispy (on the outside) and fluffy and can be kept in the refrigerator for days.  Just heat them up in the toaster oven before serving.  
I was actually inspired by Cass to make these Prata Potato Puffs when she shared the pictures on her blog, sometime back. I just tell myself I’m going to make these soon.  You must also check on Cass’s air fried banana roll prata.  Look pretty and yummy sweet snack. Will definitely try it on my next round.

Print Recipe

Prata Potato Puffs
These prata potato puffs are easy to make, not oily but crispy (on the outside) and fluffy and can be kept in the refrigerator for days. 
Course Snack
Cuisine Chinese
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 5 puffs
Author Ann Low
  • 5 pcs frozen roti prata
  • 10 hard boiled quail eggs
  • 450 g potato
  • 3 tbsp curry powder
  • 4-5 tbsp fresh milk
  • 1 large onion chopped
  • 1 tsp sugar
  • 1 tsp chicken powder
  • 1 beaten egg
  • Wash potatoes and peel skin. Boil potatoes with a pinch of salt until soft and tender for about 15-20 minutes Mash cooked potatoes with a fork, leaving some chunks behind.
  • Add enough oil in wok, use medium heat fry onion and curry powder till fragrant.
  • Add cooked potatoes together with the seasoning and milk, stir fry well. Dish up potato filling and leave to cool.
  • Slightly thaw prata just soft enough to fold. Dap some flour on your palm as the prata will get soft quickly and sticky when folding.
  • Place potato filling on prata with two qauil eggs. Fold it up over, use your fingers to make pleat on one side of the wrapper until completely sealed like a crescent shape.
  • Place the prata potato puffs on a lined baking tray and egg wash the tops of each puff..
  • Bake at preheated oven at 200C for 15 minutes and egg wash again on the puffs. Continue to bake for another 5 minutes till golden brown.
Tried this recipe?Mention @ann_journal and hashtag #ann_journal!


最近看到网友Cass分享她的马铃薯手捉饼的照片,感觉很不错。就自己动手做了几个,做法非常的简单,很快就做成了。面皮有一点酥酥的 ~ 好吃!吃不完的可以收进冰箱,想吃的时候随时放进小烤箱再烤一烤就可以了。


  • 5片 冷冻手捉饼(roti prata)
  • 10粒 鹌鹑蛋(煮熟的)
  • 450克 马铃薯
  • 3汤匙咖喱粉
  • 4-5汤匙 牛奶
  • 1粒 大洋葱,切碎
  • 1茶匙 白糖
  • 3/4茶匙 盐或适量
  • 1茶匙 鸡精粉
  • 1个 鸡蛋,打散


  1. 马铃薯洗净去皮。放入沸水中(加入少许盐)煮约15-20分钟至熟。用叉子把马铃薯稍微压烂。
  2. 热锅加入适量的油,用中火将洋葱和咖哩粉炒香。
  3. 倒入马铃薯和调味料和牛奶,拌匀即可。冷却后备用。
  4. 让手捉饼稍微解冻。手心沾上少许面粉,这样包的时候就不怕手捉饼变软又湿湿的(请看视频)。
  5. 放入马铃薯馅在皮上,两边压入鹌鹑蛋。对折捏紧像个月牙形状,边缘折上。
  6. 烤盘放上牛油纸,放上马铃薯咖喱,皮面扫上蛋液.
  7. 放入预热烤箱200度烤15分钟,取出再扫上一层蛋液,继续烤5分钟至皮面金黄色即可。

The post Prata Potato Puffs 马铃薯咖喱手捉饼 appeared first on Anncoo Journal.


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