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http://www.lifestylefood.com.au/recipes/7442/curry-puffs

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Curry Puffs

Crispy deep fried pastry shell with a curried vegetable filling
This is a very common snack in Malaysia and Singapore.

Ingredients

  • for water dough

  • 200 g plain flour

  • 100 ml water, mixed with

  • 1/4 teaspoon salt

  • 1 tablespoon shortening or margarine

  • for oil dough

  • 100 g plain flour

  • 75 g margarine or shortening

  • for filling

  • 220 g potatoes (cubed)

  • 100 g big onions (cubed)

  • 2 tablespoons curry powder

  • 1 tablespoon fried chili paste (chilli boh)

  • 1 sprig curry leaf (optional)

  • 1 tablespoon oyster sauce

  • salt, to taste

  • sugar, to taste

  • light soy sauce, to taste

  • 1 dash pepper

Method

  • 1.

    Directions

  • 2.

    1 To make WATER DOUGH, place flour in a mixing bowl.

  • 3.

    2 Rub in shortening and add in the water.

  • 4.

    3 Knead into a smooth dough and leave aside to rest for 10 minutes.

  • 5.

    4 Divide into 12 equal portions.

  • 6.

    5 To make OIL DOUGH, rub shortening or margarine into the flour to form an oily dough.

  • 7.

    6 Divide into 12 equal portions.

  • 8.

    7 To make FILLING, heat pan with 3 tbsp oil.

  • 9.

    8 Fry all the ingredients till fragrant.

  • 10.

    9 Add water and fry till dry.

  • 11.

    10 Add water again and fry till dry and potato become soft.

  • 12.

    11 Cover the pan once in a while so that the potato will be cooked faster.

  • 13.

    12 Leave to cool.

  • 14.

    13 Next wrap oil dough inside water dough.

  • 15.

    14 Flatten the dough using a rolling pin to shape a thin circle.

  • 16.

    15 Add filling and seal the sides.

  • 17.

    16 Pinch the edges to form a scallop design or any design Deep fry puffs in medium hot oil.

Notes

I serve with Tzatziki yoghurt on the side.
Can be frozen (after deep frying), and reheated in oven as a quick snack.

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