2 cups all-purpose flour

1/2 tsp salt

1/2 cup unsalted butter, cold and cubed

1/3 cup cold water

2 tbsp vegetable oil

1 medium onion, finely chopped

2 medium potatoes, peeled and diced

1 cup cooked chickpeas

2 cloves garlic, minced

1 tsp grated ginger

1 tbsp curry powder

1/2 tsp ground cumin

1/4 tsp turmeric

Salt and pepper, to taste

1/4 cup vegetable broth or water

1 egg (for egg wash, optional)

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In a bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs.
Gradually add the cold water and mix until the dough forms. Wrap the dough and refrigerate it for 30 minutes.
Heat vegetable oil in a skillet over medium heat. Sauté the onion, garlic, and ginger until fragrant.
Add the diced potatoes, curry powder, cumin, turmeric, salt, and pepper. Cook for about 5 minutes.
Add the chickpeas and vegetable broth, cover, and simmer until the potatoes are tender, and the mixture thickens. Let the filling cool.
Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface and cut it into circles (about 4 inches).
Place a spoonful of filling in the center of each dough circle. Fold it over to form a half-moon shape and seal the edges by pressing with a fork.
If desired, brush with egg wash for a glossy finish, then place the puffs on a baking sheet lined with parchment paper.
Bake for 20-25 minutes, or until golden brown. Serve hot.

You can swap the egg wash for plant-based milk or skip it for a vegan version.

For a crispier texture, fry the curry puffs instead of baking them.

Try adding cooked chicken or tofu for extra protein.

For a spicier version, add chopped chilies to the filling.

Substitute sweet potatoes for regular potatoes for a sweeter flavor.

Unbaked curry puffs can be frozen for up to 1 month. Bake from frozen at 375°F (190°C) for 25-30 minutes.