Behind the Scenes at Uparwali Chai: A Recipe for Curry Puffs

So the baking is well underway for Sunday’s Uparwali Chai (High Tea!). Although most of the things we make have to be made fresh on the day I like to get a headstart with the Curry Puffs, which we love for their Anglo Indian reference but mostly for their crispy, moreish deliciousness. It’s by far the most time-consuming item on the menu but worth it for all the oohs and aahs when we serve them.

Now I’m a bit of an obsessive when it comes to baking – I like to make everything from scratch – which is just as well because the Curry Puff recipe is from a fellow fundamentalist. Susan Jung is a friend who writes about food for the South China Morning Post in Hong Kong and has never knowingly taken a shortcut in the kitchen. I’ve followed her Curry Puff recipe for every Uparwali Chai so far and they’ve always worked perfectly, mostly thanks to Susan’s detailed and precise instructions. She specifies lard or shortening which is tricky to come by in India (I usually get visiting friends to bring it over) but white butter makes a good substitute.

Here’s the link to the Curry Puff article and recipe Susan wrote for the South China Morning Post. I follow it almost to the letter – I add some salt to the dough and I make the pastry discs smaller to fit in my lovely gujjia moulds.

Susan Jung’s Curry Puff Recipe

Photo: Tom Pietrasik


10 thoughts on “Behind the Scenes at Uparwali Chai: A Recipe for Curry Puffs

  1. While the content of your blog was always very good, now even the photographs have become amazing. Having been to my parents’ place for Holi, I was planning to write about making of the gujhia at home, but after seeing these snaps, feel too embarassed to do that 😦

  2. Wow, those curry puffs look good, and made from scratch to boot. If only some of the more traditional high teas around the world would get this inventive!

  3. Hi Pam,

    Found this when I was googling another of my articles – wow! Glad the recipe works!


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