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Curry Puffs

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

Serves 12

Ingredients

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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.
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Notes & Tips

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

Recipe Rating

5
Preparation Time: 1H30M
Cooking Time: 15M

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