Malay Style Curry Puff Recipes

Steps:

• To make WATER DOUGH, place flour in a mixing bowl.
• Rub in shortening and add in the water.
• Knead into a smooth dough and leave aside to rest for 10 minutes.
• Divide into 12 equal portions.
• To make OIL DOUGH, rub shortening or margarine into the flour to form an oily dough.
• Divide into 12 equal portions.
• To make FILLING, heat pan with 3 tbsp oil.
• Fry all the ingredients till fragrant.
• Add water and fry till dry.
• Add water again and fry till dry and potato become soft.
• Cover the pan once in a while so that the potato will be cooked faster.
• Leave to cool.
• Next wrap oil dough inside water dough.
• Flatten the dough using a rolling pin to shape a thin circle.
• Add filling and seal the sides.
• Pinch the edges to form a scallop design or any design Deep fry puffs in medium hot oil.
• *Note: You can make the filling a bit more saltier because when you eat it with the puff it will make the filling taste blander.

Steps:

• Make the filling first. Heat oil and fry onion gently until golden brown. Add the kurma powder, curry powder, chili, turmeric and fry gently. Add the chicken, potatoes, sugar, pepper, salt and cook for 5 minutes. Mix well and leave aside to cool.
• To make pastry, mix flour with margarine, water, salt, and knead well. Let it rest for 1/2 hour. Cut the dough into circles (3 in) in diameter. Fold pastry over to make a half circle and crimp at edges. Deep fry in hot oil until golden.