Indian Starters Vegetarian

Curry twists


  • 85g Wholemeal self-raising flour
  • 85g Self-raising flour
  • Pinch of salt
  • 1 tsp Curry powder
  • 115g Butter, cut into cubes
  • 1 tsp Dark brown soft sugar
  • 1 tbsp Sesame seeds
  • 1 Egg yolk
  • 1-2 tbsp Milk
  • Topping:
  • Milk to glaze
  • 1-2 tbsp Sesame seeds


Sift flours, curry powder, and salt into a bowl. Rub in the butter. Stir in the sugar and sesame seeds.  Mix in the egg yolk and sufficient milk to make a fairly soft, pliable dough.
Roll out onto lightly floured surface, cut into narrow strips and carefully twist one at a time.  Place onto well greased baking tray. Brush with milk and sprinkle with sesame seeds.
Bake at 190C for 10-15mins or until golden brown.  Leave on tray to cool slightly before transferring to cooling rack.

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