• Prep Time -
  • Cook Time -
  • Serving -
  • Difficulty Normal

Recipe Ingredient

  • Filling
  • 100g sweet potatoes, cubed
  • 60g potato, cubed
  • 150g pumpkin, cubed
  • 2 tbsp oil
  • 1½ tsp cumin seeds
  • 25g onion, thinly sliced
  • 2 tbsp chilli powder
  • Seasoning
  • 1 tsp chicken stock powder
  • ½ tsp salt
  • ½ tsp pepper
  • salt and pepper, to taste
  • Pastry skin
  • 250g low-protein flour
  • ¼ tsp salt
  • 60g margarine
  • 1 tbsp egg, beaten
  • 70ml water, or enough to bind


  1. Steam sweet potato and potato for 10 minutes. Add pumpkin and continue to steam for 10 minutes. Dish out the steamed ingredients and put aside.
  2. Heat 2 tablespoons oil in a nonstick saucepan. Add cumin seeds and fry till fragrant. Add onion and stir in chilli powder. Fry till fragrant. Add the steamed vegetables, then the seasoning. Stir-fry till mixture is dry and well mixed. Dish out and set aside.
  3. Sift flour into a mixing bowl. Stir in salt and rub in margarine until it forms a sandy mixture. Add egg and water; knead into a dough. Cover with a damp tea towel and leave to rest for 15 minutes.
  4. Divide dough into equal portions. Flatten each portion into a round. Spoon in enough filling. Fold into a half moon. Pinch the edges to seal the filling.
  5. Deep-fry the puffs in medium hot oil till golden brown.
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