Description
Japanese curry pan is a crispy, deep-fried bread roll filled with a savory, spiced curry filling, offering a delicious contrast between the crunchy exterior and the flavorful, hearty interior.
Ingredients
Units
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- 1 2/3 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup Greek yogurt
- Vegetable oil for frying
- 2 cups leftover Japanese curry
- 2 eggs, beaten
- 1 cup panko
Instructions
- In a medium sized bowl, mix together all ingredients except for the olive oil, vegetable oil, and curry.
- On a flat surface, knead the bread for 10 minutes.
- Divide the dough into 4-6 pieces and sprinkle flour onto the flat surface.
- Taking one of the pieces of dough, use a rolling pin to roll it flat (~1 centimeter thick).
- Place about 1/4 cup of leftover curry in the middle of the flattened dough. Take two opposite ends of the dough and pinch together, repeating on each side until the dough is wrapped. Pinch all the sides together and twist to ensure it stays closed.
- To two separate bowls, add your eggs and panko. Dip the dough ball into the eggs first, followed by the panko.
- In a deep pan or pot over low heat, pour in your vegetable oil. Once it begins bubbling a little, drop in your curry breads. You will want to keep the heat on low so it cooks the dough all the way through.
- Flip the balls onto each side to make sure it’s cooked evenly on each side.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4-6