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.
Ingredients
- 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
Instructions
- 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.
Notes
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