Malay Style Curry Puff
Deep-fried curry and potatoes, warmed with curry powder and chilli, a Malaysian curry.
40 min · Serves 12 · Takes some skill
Ingredients
Water dough
Oil dough
Filling
Method
Start cooking mode- Prep 30 min · Cook 10 min · 40 min total
- hard
- 1
To make WATER DOUGH, place flour in a mixing bowl. Rub in shortening and add in the water.
- 2
Knead into a smooth dough and leave aside to rest for 10 minutes. Divide into 12 equal portions.
- 3
To make OIL DOUGH, rub shortening or margarine into the flour to form an oily dough. Divide into 12 equal portions.
- 4
To make FILLING, heat pan with 3 tbsp oil. Fry all the ingredients till fragrant. Add water and fry till dry.
- 5
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.
- 6
Leave to cool. Next wrap oil dough inside water dough. Flatten the dough using a rolling pin to shape a thin circle.
- 7
Add filling and seal the sides. Pinch the edges to form a scallop design or any design Deep fry puffs in medium hot oil.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
