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.