This Deepavali, we're putting a spin on the traditional curry puff! This month's ‘Today Cook What' features the Prata Curry Puff, the love child of two local favourites. Whether you're celebrating the Festival of Lights or not, this dish is definitely one of the best midday snacks to serve up to friends and family.
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Prata Curry Puff Recipe
150g chicken thigh
1 packet frozen prata
2 tablespoons oil
80g curry mix
Heat pan with oil and fry onions until fragrant.
Add potatoes and fry for 2mins.
Add chicken and fry until it turns white.
Add curry paste and mix well.
Add 250ml of water and bring it to a boil. Cook until liquid lessens and potato is soft then set aside.
Half the frozen prata with a sharp knife. Spoon a tablespoon of filling. Fold and seal the sides with a fork.
Place on parchment paper, preheat oven to 200⁰C and bake for 20mins.
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